|A very delectable and classic no-fail roasted ham |
with Smashed Potatoes 'n Carrots...
Prep: 10 Mins.
Roast Ham: 2 Hrs.
Let Ham Stand: 20 Mins.
· 6 to 8 pounds fully-cooked boneless ham
· ¼ cup honey
· ¼ teaspoon ground cloves
· ½ teaspoon ground mustard
2 pounds peeled potatoes, cut into 1-1/2” cubes
2 pounds carrots, cut into 1" pieces
1-1/2 to 2 cups milk
3 tablespoons butter, at room temp
Kosher salt and freshly ground pepper, to taste
Place ham fat side up on rack in a shallow roasting pan. Score top and sides in a diagonal fashion to make diamond shapes on outer skin. Roast, covered, for 2 hours.
Meanwhile, in a small bowl mix honey, mustard and ground cloves. Remove ham from oven and brush with glaze, and continue roasting ‘uncovered’ 20 minutes longer.
Remove from oven, re-cover, and let stand about 10 minutes for juices to redistribute.
--Smashed Potatoes 'N Carrots:
[Begin making 40 minutes before Ham is scheduled to be served.]
Meanwhile, in a large pot, add potatoes and carrots with ½ teaspoon salt. Cover vegetables about an inch over the top with water. Place a lid on pot and heat just to boiling, and then reduce to gently boil. Continue cooking 20 to 25 minutes until tender; drain thoroughly. Return drained potatoes and carrots to pot. Mash potatoes together with carrots until no lumps remain (or do so in separate bowls to fashion swirls, see above photo, splitting milk,butter, and salt and freshly ground pepper in each respective bowl). Blend in milk in small amounts to desired consistency. Add 3 tablespoons butter, and salt and ground pepper to taste. Mash a bit more until potatoes and carrots are light and fluffy (please don’t over do it or they will have a slimy in texture). - Serve with sliced ham and your other chosen side dishes. ~ Enjoy!
Tip: Serve with your favorite sides, desserts, and so on... ~ Find many other options under the HOME tab, click on Special Occasions, and then scroll down to Easter or another special occasion.