Maple-Mustard Glazed Ham

Name: Maple-Mustard Glazed Ham
Cook time: 55 min
Yield: 6 servings
Ingredients: 120 ml maple syrup for glaze; 45 ml Dijon mustard for glaze; 30 ml apple cider vinegar for glaze; 20 g unsalted butter melted, for glaze and vegetables; 2 g black pepper ground; 1200 g bone-in fully cooked ham trimmed of any very thick surface fat, scored in a shallow crosshatch; 450 g carrots peeled and cut into 2 cm pieces; 450 g Brussels sprouts trimmed and halved; 20 ml olive oil divided; 6 g kosher salt divided, for vegetables only; 10 g unsalted butter melted, for glaze and vegetables; 10 ml olive oil divided; 6 g fresh thyme leaves picked; 8 g fresh parsley chopped, for garnish

This Thanksgiving side centers on sliced ham brushed with a maple-mustard glaze and roasted until lacquered and lightly crisp at the edges. The pork is paired with carrots and Brussels sprouts so the plate has sweetness, acidity, and enough vegetable contrast to sit alongside turkey without feeling redundant.

By Julienne

Cook time: 55 minutes

Servings: 6

Ingredients

120 ml maple syrup for glaze
45 ml Dijon mustard for glaze
30 ml apple cider vinegar for glaze
20 g unsalted butter melted, for glaze and vegetables
2 g black pepper ground
1200 g bone-in fully cooked ham trimmed of any very thick surface fat, scored in a shallow crosshatch
450 g carrots peeled and cut into 2 cm pieces
450 g Brussels sprouts trimmed and halved
20 ml olive oil divided
6 g kosher salt divided, for vegetables only
10 g unsalted butter melted, for glaze and vegetables
10 ml olive oil divided
6 g fresh thyme leaves picked
8 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 190°C. Line a large rimmed sheet pan with foil and set a rack over it if you have one. The oven is fully preheated and the pan is ready.
Whisk together the maple syrup, Dijon mustard, apple cider vinegar, melted butter, and black pepper in a small saucepan. Warm over low heat for 2 minutes, stirring until smooth. This is the glaze. The glaze looks glossy and fully combined.
Place the ham on the rack or directly on the lined pan, cut side down. Brush half of the glaze over the top and into the scored cuts. The ham is evenly coated with glaze.
Toss the carrots and Brussels sprouts with 20 ml of the olive oil, kosher salt, and the remaining melted butter. Spread them on the sheet pan around the ham in a single layer. The vegetables are lightly coated and not crowded.
Roast for 30 minutes, then brush the ham with the remaining glaze and drizzle the vegetables with the remaining 10 ml olive oil. Stir the vegetables and rotate the pan if needed for even browning. The glaze has started to set and the vegetables are beginning to brown.
Continue roasting for 20 to 25 minutes more, until the ham is hot throughout and the vegetables are browned at the edges. If the glaze darkens too quickly, tent loosely with foil. The ham registers 60°C at the center and the vegetables are tender with browned edges.
Let the ham rest for 10 minutes, then garnish with thyme and parsley if using. Slice and serve with the roasted vegetables. The ham slices cleanly and the glaze is set on the surface.