Brooklyn Maple, from Kentucky Legend, joined us today for our weekly What's Cookin'? segment and she served up an absolutely scrumptious recipe for your Christmas table.  Here's how to make Herb and Honey Glazed Ham with Roasted Sweet Potatoes.  And, the good news, there are some shortcuts you can take too that make this ham simple, sweet and delicious.  Here's how to make it!



5 medium sweet potatoes, peeled and cut into large chunks

12 shallots, peeled

1/4 cup (60 mL) vegetable oil

1 tbsp (15 mL) each finely chopped fresh rosemary and thyme

1 tsp (5 mL) each salt and pepper

1 Kentucky Legend Whole Ham


1/2 cup (125 mL) brown sugar

1/4 cup (60 mL) butter

1/4 cup (60 mL) honey

2 tbsp (30 mL) Dijon mustard

2 tbsp (30 mL) grainy mustard

2 cloves garlic, minced

1 tbsp (15 mL) each finely chopped fresh rosemary and thyme



Roast: Preheat oven to 350°F (180°C). Toss together potatoes, shallots, oil, rosemary, thyme, salt and pepper. Arrange in even layer in large, heavy-bottom roasting pan. Lay ham over potatoes, in center of pan.

Glaze: In microwavable bowl, combine sugar, butter and honey; microwave on High for 30 seconds. Stir and repeat, stirring every 30 seconds, until well combined and bubbling around edge. Whisk in Dijon, grainy mustard, garlic, rosemary and thyme. Brush one-quarter of the glaze over ham; cover with foil.

Bake for about 1 hour or until sweet potatoes are tender; uncover and brush ham with additional glaze. Increase temperature to 400°F (200°C). Roast, brushing often with remaining glaze, for 30 to 45 minutes or until caramelized and instant-read thermometer registers 145°F (63°C) when inserted into centre of ham. Let stand for 5 minutes before slicing. Serve with sweet potatoes and shallots on the side.

Tip: Add a spicy element to the glaze by whisking in 2 tbsp (30 mL) sriracha hot sauce along with the mustard.

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