Roasted Ham with Cassava

Instructions

1. 1

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

   Tip: Drying the ham helps the glaze adhere better and creates a more caramelized exterior.

2. 2

   In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, thyme leaves, black pepper, and 0.5 teaspoon of salt to create the glaze.

   Tip: The mustard adds depth and prevents the glaze from being overly sweet.

3. 3

   Brush half of the glaze over the scored ham, working it into the crosshatch cuts. Insert whole cloves into the center of each scored diamond.

   Tip: Cloves provide a traditional aromatic flavor that complements both ham and cassava.

4. 4

   Toss the cassava chunks with 3 tablespoons of olive oil, remaining 1 teaspoon of salt, and black pepper. Arrange around the ham in the roasting pan.

   Tip: Space the cassava pieces evenly to ensure they roast evenly and develop golden edges.

5. 5

   Pour the vegetable broth into the bottom of the pan, avoiding pouring it directly over the ham glaze.

   Tip: The broth keeps the cassava moist and creates a flavorful pan sauce.

6. 6

   Roast for 40 minutes. Then brush the ham with the remaining glaze and stir the cassava chunks to turn them over.

   Tip: Basting the ham halfway through ensures an even, glossy coating.

7. 7

   Return to the oven and roast for another 10-15 minutes until the cassava is golden and tender, and the ham's exterior is caramelized.

   Tip: The cassava is done when a fork pierces the flesh easily.

8. 8

   Remove from the oven and let the ham rest for 5 minutes before carving. Serve with the roasted cassava and pan drippings on the side.

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