Description
A delicious and visually stunning herb-roasted Easter ham served with vibrant spring vegetables, perfect for a festive dinner.
Ingredients
Scale
- 1 fully cooked bone-in ham (about 8–10 pounds)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 4 cups baby carrots
- 4 cups asparagus, trimmed
- 2 cups baby potatoes, halved
- Salt to taste
Instructions
- Preheat the oven to 325°F (165°C).
- In a small bowl, mix together olive oil, Dijon mustard, honey, rosemary, thyme, garlic powder, and black pepper.
- Place the ham on a large sheet pan and brush the herb mixture all over the ham.
- Arrange the baby carrots, asparagus, and baby potatoes around the ham on the sheet pan.
- Season the vegetables with salt and drizzle with olive oil.
- Cover the ham loosely with foil and bake for about 1.5 to 2 hours, or until heated through.
- Remove the foil for the last 30 minutes to allow the ham to brown.
- Let the ham rest for 15 minutes before slicing and serving with the roasted vegetables.
Notes
- For extra flavor, you can add a glaze to the ham during the last 30 minutes of cooking.
- Feel free to substitute any spring vegetables you prefer.
- Leftover ham can be used in sandwiches or salads.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 4 oz)
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg