Popular
Latest From the Show
An Italian Twist on Christmas Ham
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1/4 cup Italian Seasoning
- 3 tablespoon rosemary, chopped
- 4 cloves garlic, chopped
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- 1 jar fig jam
- 1 large ham (8- to 10-pounds bone-in, spiral cut or 4- to 5-pound boneless)
Yield
Serves: 10
Preparation
Preheat oven to 350°F. Line a baking sheet with foil and set a rack on top.
In a small mixing bowl, mix together Italian seasoning, rosemary, garlic, lemon zest and juice, and olive oil. Set the ham on the rack and rub, rub, rub your ham with Italian Blend. Season with salt and pepper, and cover with foil.
In a small pot, heat the fig jam with a couple tablespoons of water.
Bake the ham for 30 minutes. After 30 minutes, remove the foil and glaze the ham with the fig jam. Continue brushing the ham with the glaze every 15-20 minutes with a pastry brush, for another hour or until heated through. If ham starts to get too brown, loosely cover it with foil.