Approximately 4.5 hours including Prep and Rest Time
This one-pan ham and vegetable dish is deliciously sweet and tangy from the combination of marmalade and Dijon mustard. Cooking the rainbow vegetables alongside the ham creates a beautifully presented meal to celebrate Easter as a family.
- 1 (7-8lb) fully cooked bone-in smoked half ham (not spiral sliced)
- 1 cup light brown sugar, packed
- 1 cup marmalade
- 1/2 cup Dijon mustard
- 2 bunches rainbow carrots, cleaned, peeled, stems trimmed to about 1”
- 1 pack (608g) baby potatoes (yellow, red, and purple)
- Preheat oven to 300° Remove ham from the fridge and place flat side down on a cutting board, bone up. With the tip of your paring knife, cut diagonally down the outer skin and fat of the ham to make a diamond pattern, not so deep that you cut into the meat, about ¼-inch deep. Place ham in a large roasting pan and cover with aluminum foil, using two pieces if the pan is large. Bake for 2 hours.
- In a medium bowl, whisk together the sugar, marmalade, and mustard. Pour ¾ cup of the sauce into a small bowl and put in the fridge to serve with and set aside the rest.
- After 2 hours, remove the foil from the ham and using a basting brush, brush the whole ham with some of the remaining glaze. Keep the foil off and put the ham back into the oven for 30 minutes.
- Meanwhile, prepare your carrots and potatoes. After that 30 minutes, remove the ham from the oven, brush the glaze over the ham and scatter the whole potatoes around the ham and then the carrots. Try to point the carrots down so the tips don’t get too burnt. Lightly glaze vegetables with sauce. Place ham back in the oven and cook for another 1 ½ hours, glazing every 30 minutes, or until carrots and potatoes are tender, the ham is golden and glistening with the glaze, or until internal temperature is 140°
- Remove ham from the oven and cover the roasting pan with aluminum foil. Allow ham to rest for 20 minutes before carving. Remove the vegetables from the roasting pan and place on a serving tray. Place the ham in the middle of the vegetables and carve slices with a sharp knife. Serve with reserved glaze.