Roasted Ham with Caramelized Brussels Sprouts and Maple Glaze
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in just over an hour. The maple glaze caramelizes beautifully while the ham roasts, creating this glossy, sticky coating that's absolutely irresistible. What I love most is how simple it really is, despite tasting like you spent all day in the kitchen. The brussels sprouts get wonderfully crispy and sweet from the maple, and they're packed with vitamin C to boot. Between the prep and cooking, you're looking at just over an hour total, which makes this perfect for weeknight dinners or weekend entertaining. The best part? Most of these ingredients you probably already have on hand, so there's no need for a special shopping trip.
Ella x
Ingredients
- 1¼ kgbone-in ham(scored surface in crosshatch pattern)
- ¾ kgbrussels sprouts(halved lengthwise)
- 237 mlmaple syrup
- 3 tablespoonsdijon mustard
- 2 tablespoonsapple cider vinegar
- 20whole cloves
- 3 tablespoonsolive oil
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonsea salt
- 4 slicesbacon(chopped)
- 4 sprigsfresh thyme
- 4garlic cloves(minced)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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