Ingredients
Scale
- 1 (8-10 lb) Spiral Sliced Bone-In Ham
- 1 cup Brown sugar, packed
- 1/2 cup Honey or maple syrup
- 2 tbsp Dijon mustard
- 5 lbs Yukon Gold potatoes
- 1 cup Sour cream
- 1/2 cup Unsalted butter
- 3 lbs Whole carrots, peeled and halved
- 3 tbsp Olive oil
- Fresh rosemary and thyme for garnish
- Salt and black pepper to taste
Instructions
- Peel and cube your potatoes into equal sizes. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and mash thoroughly with butter, sour cream, and milk until smooth. Store these in an oven-safe dish in the refrigerator for up to two days. On Christmas Day, simply pop the dish in the oven alongside the ham to reheat.
- In a small saucepan over medium heat, whisk together the brown sugar, honey, and Dijon mustard. Simmer for 3-5 minutes until the sugar dissolves and the mixture thickens slightly. You can do this step up to three days in advance and store the glaze in a jar in the fridge.
- Preheat your oven to 325°F (165°C). Place the ham cut-side down in a large roasting pan. Pour half of your glaze over the ham, brushing it between the slices. Cover the pan tightly with aluminum foil to prevent the meat from drying out. Roast for about 10-12 minutes per pound.
- While the ham is in its final hour of cooking, toss your halved carrots with olive oil, salt, pepper, and fresh thyme on a large sheet pan. Place them in the oven on the rack below the ham. They will roast to perfection in about 35-40 minutes, developing a beautiful natural sweetness that complements the salty ham.
- Remove the foil from the ham for the last 20 minutes of cooking. Brush the remaining glaze over the surface and increase the oven temperature to 400°F (200°C) for a quick caramelization. Let the ham rest for at least 15 minutes before serving. Arrange the ham on a large platter surrounded by the roasted carrots and serve the hot mashed potatoes on the side.
- Cook Time: 3 hours 45 minutes