Roasted Ham with Beetroot

Instructions

1. 1

   Preheat your oven to 180°C (160°C fan). Place the ham joint skin-side up in a large roasting pan and score the surface in a crosshatch pattern about 5mm deep.

   Tip: Scoring helps the glaze penetrate and keeps the meat moist during roasting.

2. 2

   In a small bowl, whisk together honey, wholegrain mustard, balsamic vinegar, and minced garlic to create the glaze.

   Tip: Make sure to mix well so the mustard grains are evenly distributed.

3. 3

   Toss the beetroot wedges and red onion slices with 2 tablespoons of olive oil, sea salt, and black pepper. Arrange around the ham in the roasting pan.

   Tip: Keep beetroot away from the ham initially to prevent color bleeding onto the meat.

4. 4

   Pour the vegetable stock into the bottom of the pan around the vegetables. Brush the ham with half of the glaze and scatter thyme sprigs over the top.

   Tip: The stock will create steam and keep the ham tender throughout cooking.

5. 5

   Roast for 60 minutes, basting the ham with the remaining glaze every 20 minutes. The ham should reach an internal temperature of 65°C.

   Tip: Use a meat thermometer inserted into the thickest part without touching bone to check doneness.

6. 6

   After 40 minutes of cooking, toss the beetroot pieces with the remaining olive oil to ensure even caramelization.

   Tip: This helps develop a golden crust on the beetroot.

7. 7

   Once the ham reaches temperature, remove from the oven and let rest for 10 minutes before carving. The beetroot should be tender and caramelized at the edges.

   Tip: Resting allows juices to redistribute, keeping the meat moist and tender.

8. 8

   Transfer the ham to a cutting board and slice. Arrange sliced ham on a serving platter with the roasted beetroot and red onion, drizzling with pan juices.

   Tip: Reserve pan juices to serve as a sauce alongside the dish.