Roasted Ham with Parsnip
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. The beauty of roasting ham with parsnips is that everything cooks in one pan, making cleanup a breeze. I love how the honey and mustard glaze caramelizes beautifully on the ham while the parsnips become tender and sweet underneath. Plus, parsnips are packed with fiber and vitamin C, making this comfort food feel a bit lighter. It's an elegant enough dish to serve guests but simple enough for a regular Tuesday night.
Ella x
Ingredients
- 1 kgbone-in ham steak(about 1.5 inches thick)
- ¾ kgparsnips(peeled and cut into 3-inch batons)
- 3 tbsphoney
- 2 tbspdijon mustard
- 1 tbspapple cider vinegar
- 3 tbspolive oil
- 4fresh thyme sprigs
- 3garlic cloves(minced)
- 1 tspkosher salt
- ½ tspblack pepper
- 2 tbspbrown sugar
- 1 tbspwhole grain mustard
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the ham steak dry with paper towels and score the surface in a crosshatch pattern.
Tip: Scoring helps the glaze penetrate the meat and creates crispy edges.
- 2
In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, brown sugar, salt, and black pepper until well combined.
Tip: Make the glaze while the oven preheats to save time.
- 3
Toss the parsnip batons with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on one side of a large roasting pan.
Tip: Use a single layer to ensure even caramelization.
- 4
Place the ham steak in the center of the roasting pan on top of the parsnips. Brush the glaze generously over the top and sides of the ham.
Tip: Reserve about 2 tablespoons of glaze to brush on midway through cooking.
- 5
Scatter fresh thyme sprigs around the ham and parsnips. Drizzle the remaining 1 tablespoon of olive oil over the parsnips and herbs.
Tip: The thyme will infuse flavor into both the ham and vegetables as they roast.
- 6
Roast for 20 minutes, then brush the ham with the reserved glaze and stir the parsnips to promote even browning.
Tip: This is a good time to check that the parsnips are beginning to caramelize.
- 7
Continue roasting for another 20-25 minutes until the ham develops a rich caramelized crust and the parsnips are golden and tender when pierced with a fork.
Tip: The internal temperature of the ham should remain around 140°F when using a meat thermometer.
- 8
Remove from the oven and let the ham rest for 5 minutes before slicing. Arrange the ham slices on a serving platter with the roasted parsnips and drizzle any pan juices over top.
Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.
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