Roasted Ham with Caramelized Brussels Sprouts and Maple Glaze

Instructions

1. 1

   Preheat oven to 325°F. Place ham cut-side down in a roasting pan and insert whole cloves into the scored surface, spacing them about 1 inch apart. Add 1 cup of water to the bottom of the pan.

   Tip: Soaking the ham in water overnight before roasting reduces saltiness if desired.

2. 2

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

   Tip: Prepare the glaze while the oven preheats for efficiency.

3. 3

   Brush the maple glaze generously over the ham, covering all visible surfaces. Cover the pan tightly with foil and roast for 25 minutes.

   Tip: Reserve 2 tablespoons of glaze for finishing the Brussels sprouts later.

4. 4

   While ham roasts, toss Brussels sprout halves with olive oil, sea salt, and pepper on a separate baking sheet. Arrange them cut-side down in a single layer.

   Tip: Using a second oven rack ensures even cooking of both components.

5. 5

   After 25 minutes, remove foil from ham and brush with glaze again. Add the Brussels sprout tray to the oven alongside the ham.

   Tip: Placing Brussels sprouts cut-side down creates a caramelized crust.

6. 6

   Cook ham and Brussels sprouts together for 18-20 minutes until the ham's exterior is deeply glazed and the Brussels sprouts are golden brown and tender at the edges.

   Tip: Check Brussels sprouts are fork-tender by piercing a thick piece.

7. 7

   While everything finishes cooking, fry bacon pieces in a skillet over medium-high heat until crispy, then drain on paper towels.

   Tip: Cooking bacon last ensures it's still crispy when serving.

8. 8

   Remove ham and Brussels sprouts from oven. Toss the roasted Brussels sprouts with reserved glaze and crispy bacon pieces. Garnish everything with fresh thyme sprigs and let rest for 5 minutes before serving.

   Tip: Resting allows juices to redistribute, making the ham more tender and flavorful.