Festive Ham with Roasted Root Vegetables

Hickory Smoked Bone-in Spiral Cut Ham with Original Glaze

This recipe brings together the savory richness of SunnyValley Hickory Smoked Bone-in Spiral Cut Ham with Original Glaze with a medley of caramelized carrots, parsnips, sweet potatoes, and red onion. Glazed to perfection and roasted alongside honey-coated vegetables, it’s a one-pan holiday showstopper that’s as easy to serve as it is to savor. Perfect for gatherings, leftovers, and lingering at the table just a little longer.

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Serves:
10-12
Time To Prepare:
20 MIN
Time To Cook:
1H 30M

Directions

  1. Preheat Oven: Heat oven to 325°F. Place ham in a large roasting pan, following package directions for heating. Set glaze packet aside for later use.
  2. Prepare Vegetables: In a large bowl, toss carrots, parsnips, sweet potatoes, and onion with olive oil, honey, thyme, rosemary, salt, and pepper until evenly coated.
  3. Roast Ham & Veggies Together: Arrange vegetables around the ham in the roasting pan. Cover loosely with foil and bake for 1 hour, stirring vegetables halfway through to ensure even cooking.
  4. Glaze the Ham: In the last 15 minutes of cooking, brush ham with the included glaze packet, allowing it to caramelize. Remove foil for a golden finish.
  5. Serve: Transfer ham to a serving platter, surround with roasted vegetables, and garnish with fresh parsley. Slice and serve warm.

Ingredients

  • 1 SunnyValley Hickory Smoked Bone-in Spiral Cut Ham with Original Glaze
  • 3 large carrots, peeled and cut into sticks
  • 3 parsnips, peeled and cut into sticks
  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 red onion, cut into wedges
  • 2 tbsp. olive oil
  • 2 tbsp. honey
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • Salt & pepper, to taste
  • Fresh parsley, for garnish