Boneless cured ham is something I tend to overlook. It never really occurred to me that it could be an easy light dish until I picked one up this weekend and noticed it was only 90 calories for 3oz. The problem is they are normally too large to deal with but I noticed 3-5 pound sizes at my local grocery store. Why can’t I cut one in half for the three of us? Itâs prefect!
So thatâs what I did and I had fun combining it with some sweet flavors that went perfectly with sweet potatoes and carrots. The dish was a hit all around, toddler and all! Except the husband who doesnât like sweet potatoes but thatâs his loss, they were to die for!
- Small cured ham (I cut a 3 pounder in half)
- Handful of whole cloves (around 16)
- 1 really large sweet potato cut in small chunks
- Â¾ cup of baby carrots cut in half
- 1 tbsp apple cider vinegar
- 1 tbsp Balsamic vinegar
- 1 tbsp (21g) honey
- 1 tbsp (20g) molasses
- Â¼ tsp all spice
- Â½ cup of water (separated)
- Â½ tbsp corn starch
Preheat the oven to 375 degrees.
Pierce the ham with a knife and insert the whole gloves in the flesh. I place them in a row like pattern (see image below).
Place the ham in a baking dish and spread the sweet potatoes and carrots around it.
In a small bowl whisk the apple cider vinegar, Balsamic vinegar, honey, molasses, all spice and Â¼ cup of the water. Pour over the ham, potatoes and carrots.
Cover the baking dish with aluminum foil and bake for 45 minutes to an hour until potatoes are soft.
Whisk the cornstarch with remaining Â¼ cup of water. When finished, remove the ham, potatoes and carrots from the baking dish. Place it over medium heat, add the cornstarch mixture and continue to stir while bringing it to a boil allowing the sauce to thicken to a glaze.
Top the ham with a bit of the glaze and serve with a side of potatoes and carrots.
Here’s a little before and after although they look pretty much the same. Nutritional Info is tough for me on this one. I donât have the brain power right now. Sorry.