Roasted Ham with Glazed Carrots and Herbs

Instructions

1. 1

   Preheat your oven to 400°F. Pat the ham steak dry with paper towels and score the surface in a crosshatch pattern, cutting about 1/4 inch deep.

   Tip: Scoring helps the glaze penetrate and creates an attractive presentation.

2. 2

   In a small bowl, whisk together brown sugar, Dijon mustard, apple cider vinegar, and honey until smooth. Set the glaze aside.

   Tip: Make the glaze while the oven preheats to save time.

3. 3

   Toss the carrot batons with olive oil, minced garlic, fresh thyme sprigs, salt, and black pepper in a large bowl until evenly coated.

   Tip: Don't skip the thyme—it adds wonderful aromatic depth to the carrots.

4. 4

   Arrange the seasoned carrots in a single layer on one side of a large roasting pan. Place the ham steak on the other side of the pan.

   Tip: Spacing them apart allows even cooking and prevents steaming.

5. 5

   Brush the prepared glaze generously over the top and sides of the ham steak, reserving about 2 tablespoons for basting.

   Tip: Save some glaze to refresh the ham halfway through cooking for extra flavor.

6. 6

   Pour the water into the bottom of the roasting pan (avoid the ham and carrots). Roast for 25 minutes, then brush the ham with the reserved glaze and stir the carrots.

   Tip: The water creates steam that keeps the ham moist while roasting.

7. 7

   Continue roasting for another 20-25 minutes until the ham reaches an internal temperature of 140°F and the carrots are tender and lightly caramelized at the edges.

   Tip: Use a meat thermometer inserted into the thickest part of the ham to ensure doneness.

8. 8

   Remove the roasting pan from the oven and let rest for 5 minutes. Transfer the ham to a cutting board and slice against the grain. Arrange slices on a serving platter with the roasted carrots and drizzle pan juices over everything.