Roasted Ham with Butternut Squash

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Pat the ham dry with paper towels and place it cut-side down in a large roasting pan.

   Tip: Drying the ham helps create a better caramelized exterior when roasting.

2. 2

   In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and chopped sage until well combined.

   Tip: Prepare the glaze while the oven is preheating to save time.

3. 3

   Brush half of the maple glaze over the scored ham surface, working it into the crosshatch cuts. Scatter thyme sprigs around the ham in the pan.

   Tip: The scoring allows the glaze to penetrate the meat for maximum flavor.

4. 4

   In a separate bowl, toss the butternut squash cubes with olive oil, 1.5 tablespoons butter, salt, and black pepper until evenly coated.

   Tip: Coating the squash with butter helps achieve a golden, caramelized finish.

5. 5

   Arrange the buttered squash cubes around the ham in the roasting pan, creating space so they can roast evenly without crowding.

   Tip: Spreading them out ensures the squash caramelizes rather than steams.

6. 6

   Roast for 30 minutes uncovered. Remove from the oven and brush the ham with the remaining maple glaze and dot the squash with the remaining butter.

   Tip: The second glaze layer builds more complex flavors as it caramelizes.

7. 7

   Return to the oven and roast for an additional 12-15 minutes until the ham is sticky and glazed and the squash is tender with caramelized edges.

   Tip: The internal temperature of the ham should reach 140°F (60°C) for food safety.

8. 8

   Allow the ham to rest for 5 minutes before serving. Transfer to a serving platter and spoon the pan drippings over both the ham and squash.

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