Roasted Ham with Sweet Potato and Maple Glaze

Instructions

1. 1

   Preheat your oven to 400°F. Line a large roasting pan with parchment paper for easy cleanup.

   Tip: Using parchment paper prevents sticking and makes cleaning up after dinner a breeze.

2. 2

   In a small bowl, whisk together maple syrup, Dijon mustard, balsamic vinegar, minced garlic, salt, and pepper until well combined.

   Tip: Make sure the mustard is fully incorporated for a smooth, cohesive glaze.

3. 3

   Spread the cubed sweet potatoes and red onion wedges on the prepared pan. Drizzle with 2 tablespoons of olive oil, season with a pinch of salt and pepper, and toss until evenly coated.

   Tip: Cut the sweet potatoes into uniform sizes so they roast evenly.

4. 4

   Roast the sweet potato mixture for 15 minutes, then remove the pan from the oven.

   Tip: This head start allows the sweet potatoes to begin softening before adding the ham.

5. 5

   Push the sweet potatoes and onions to the sides of the pan. Arrange the ham steaks in the center and brush each one generously with the maple-mustard glaze.

   Tip: Save a little glaze to brush on the ham halfway through cooking for extra flavor depth.

6. 6

   Return the pan to the oven and roast for an additional 20-25 minutes, until the ham is caramelized and the sweet potatoes are fork-tender.

   Tip: The edges of the sweet potatoes should be slightly crispy and golden brown.

7. 7

   Remove from the oven and scatter fresh thyme sprigs over the ham and vegetables.

   Tip: Fresh herbs add a bright, aromatic finishing touch that enhances the rich flavors.

8. 8

   Drizzle any pan juices over the ham and vegetables before serving immediately while hot.

   Tip: The pan juices are liquid gold—don't waste them by letting them cool in the pan.