Glazed Ham with Vegetables
Healthy, because
Even smarter
Ham is full of protein and the vegetables are full of nutrients, making this meal a great dish even for those who are on a diet.
Serve this with some potatoes, sweet potatoes, or some bread for added carbohydrates and a more satiating dish.
Ingredients
- Ingredients
- 4 ½ lbs ham
- 1 onion
- 1 carrot
- 1 stalk Leeks
- 1 tsp peppercorns
- 1 tsp Coriander
- 2 bay leaves
- 1 Cinnamon stick
- salt
- 4 Tbsps brown sugar
- 6 ozs Dark beer
- 4 Tbsps honey
- 1 tsp mustard powder
- 2 Zucchini
- 1 Broccoli
- 3 Tbsps Cranberry jam
- 4 Tbsps whole grain Dijon mustard
- 1 handful Pomegranate seed
Preparation steps
Place the ham in a large pot. Rinse and coarsely chop the onion, carrot and leek. Add to the pot. Pour cold water into the pot until the ham is fully submerged. Place the peppercorns, coriander seed, bay leaf and cinnamon stick into the pot and slowly bring to a boil. Simmer for 2.5 hours, skimming the fat off of the top every so often.
Remove the cooked ham from the broth and allow to cool slightly. Place the ham in a roasting pan.
Preheat the oven to 325°F.
To prepare the glaze, whisk together the brown sugar, beer, honey and mustard in a saucepan over medium heat. Bring to a boil and simmer until the sugar has dissolved. Remove from heat. Brush the ham with the glaze then place in the oven and bake for 40 minutes, brushing often with the glaze, until the ham is crisp and browned.
While the ham cooks, rinse the summer squash and slice thinly. Rinse the broccoli and cut into small florets. Blanch the summer squash and broccoli in salted water for about 4 minutes.
To serve, top the thinly sliced ham with a bit of cranberry jam and whole grain mustard on the side. Drain the vegetables, sprinkle with the pomegranate seeds and serve alongside the ham.
