Roasted Ham with Cassava
Prep
20 mins
Cook
50 mins
Servings
6
Difficulty
Medium
My grandmother introduced me to this wonderful roasted ham with cassava, and it's become a regular on our dinner table. The beauty of this dish is how quickly it comes together in just over an hour, making it perfect for weeknight dinners or entertaining guests without stress. Cassava root is wonderfully versatile and packed with resistant starch, which supports healthy digestion. The glaze of honey, dijon mustard, and apple cider vinegar creates a beautifully caramelized exterior while keeping the ham moist and tender inside. This is comfort food at its finest, and I think you'll love it as much as my family does.
Ella x
Ingredients
- 1¼ kgbone-in ham(scored in a crosshatch pattern)
- 1 kgcassava root(peeled and cut into 2-inch chunks)
- 118 mlhoney
- 3 tablespoonsdijon mustard
- 2 tablespoonsapple cider vinegar
- 4 tablespoonsolive oil
- 4 sprigsfresh thyme
- 5garlic cloves(minced)
- 1 teaspoonblack pepper(freshly ground)
- 1½ teaspoonssea salt
- 6cloves(whole)
- 177 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
Recipe Variations
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