Baked Ham with Wheat Germ Crust | Kretschmer Wheat Germ
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Baked Ham with Wheat Germ Crust

Baked Ham with Wheat Germ Crust

Nutrition Facts

Serving Size: About 2 slices ham and 1 tablespoon sauce (166g)
Servings Per Recipe: 16
Amount Per Serving:
Calories 330
Calories From Fat 120
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 110mg 37%
  • Sodium 460mg 19%
  • Potassium 520mg 15%
  • Total Carbohydrate 14g 5%
  • Dietary Fiber 0g 0%
  • Sugars 11g
  • Protein 35g
  • Vitamin A 4% Vitamin C 6%
  • Calcium 2% Iron 10%
  • Vitamin E 8% Thiamin 60%
  • Folate 10% Phosphorus 35%
  • Magnesium 10% Zinc 30%

Perfect for a special dinner or brunch, this freshly baked ham is full of flavor and less salty than a typical pre-seasoned ham from the grocery store. Serve it with Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ and use any leftovers for sandwiches.

Serves 16 to 20


8-pound fresh ham, excess fat trimmed

2 teaspoons kosher salt

2 teaspoons black pepper

5 fresh sage leaves

1/2 cup parsley (packed), large stems removed

2 cloves garlic, peeled

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons olive oil


1 tablespoon olive oil

1 shallot, peeled and finely chopped

1 cup low-sodium chicken broth

1/2 cup apple cider

2/3 cup brown sugar

6 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons Kretschmer Original Toasted Wheat Germ

Take ham out of refrigerator and bring to room temperature. Preheat oven to 500° F. Line a large rimmed baking sheet with foil. Rub ham with salt and pepper. Place ham on prepared baking sheet and put in oven. Reduce oven temperature to 325° F and bake for 2 hours, basting with pan juices every 30 minutes.

While ham is roasting, place sage leaves, parsley and garlic into food processor and process until finely chopped. Transfer to a bowl and stir in wheat germ and olive oil.

After 2 hours, remove ham from oven and pat wheat germ and herb mixture on top of ham. Put ham back in oven and bake for an additional 30 to 45 minutes or until a meat thermometer registers 160° F. Remove from oven, cover with foil and let rest 15 minutes before slicing.

While ham is baking, prepare the sauce. In medium saucepan, heat olive oil until shimmering. Add shallot and saute for about 1 minute, until slightly softened. Whisk in chicken broth, apple cider, brown sugar, mustard and vinegar and bring to a boil. Continue to boil for 30 minutes, until sauce thickens and reduces to about 1 cup. Stir in wheat germ.

To serve, place sliced ham on plate and spoon sauce over.

Note: The sauce can easily be doubled. After adding broth, cider, brown sugar, mustard and vinegar, boil for 45 minutes until reduced to 2 cups. Stir in wheat germ.

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