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? It’s prefect!
So that’s 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 doesn’t like sweet potatoes but that’s 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
- ¾ cup of baby carrots cut in half
- 1 tbsp apple cider vinegar
- 1 tbsp Balsamic vinegar
- 1 tbsp (21g) honey
- 1 tbsp (20g) molasses
- ¼ tsp all spice
- ½ cup of water (separated)
- ½ 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 ¼ 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 ¼ 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 don’t have the brain power right now. Sorry.
Made this for my family and my parents tonight. A big hit! I never think about making a ham just for a weeknight, either, but it was easy and tasty. I loved the flavor of the allspice on the sweet potatoes.
Amanda -
I did mean the baking dish. I try to use the least number of dishes as possible when I cook. So I just remove everything from the baking dish and thicken the gravy on the burner right inside. Does that make sense?
And don't worry about the question, I appreciate the insight into how other "read" my ideas and whether or not I'm explaining them correctly.
Let me know if it worked out or if you have any other questions!!
-Roni
Hi Roni,
I am a little confused. Let me preface this by saying I am a recipe person--I take recipes and use them exactly as is--always have. I am not the type of person to just change up a recipe and it be good. And I follow a recipe to a "T" when I am using one. That being said...
You say "Whisk the cornstarch with remaining ¼ 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."
When you say remove the ham, potatoes, and carrots from the baking dish and place it over medium heat...do you mean the baking dish itself?? Or something else? Or am I totally off base here? Sorry for the long question/comment, but I am genuinely curious what you mean here and I can't figure it out. For now, I'm just going to which the cornstarch and water together and pour over the ham at the end of cooking. It may not be what you meant it to, but I'll just go with it--as you say. 🙂
And I also wanted to say THANK YOU for the incredible ideas. I come here every week to get ideas for dinner. We haven't found anything yet that we don't like!
Here is how I used the leftovers! Tuesday - I turned some of the ham, the sweet potatoes and carrots in to a pea soup! I just added the leftover items toward the end of cooking. Delicious! I added red skin potatoes to mine, they will be used to go in a ham and veggie omelet my daughter and I will be eating tomorrow morning for breakfast. I LOVE when I can use leftover to make new meals. (Oh yeah, I also saved a little back to freeze for a lunch!)
I LOVE your web-site. I just set up a blog account last week. All the information you provide on your web-site help make dieting less of a challenge and more of an adventure. Thank you.
I made this recipe tonight for dinner and my husband loved it. I added some redskin potatoes for those in the house that dont' care for sweet potatoes. I the idea of cooking a ham never occurred to me! Ham is something usually reserved for special occassions. The grocery had one on sale today and I was able to cut it in to 4 one and half pound pieces. I froze 3 and cooked 1. Yummy, low fat and economical! A Trifecta!
Sure! You can just double the honey. It will still be good, although the flavor may not be as deep.
Thanks for the compliment. I'm so glad you guys like them recipes!
hi Roni....I just wanted to tell you that my hubby and I love your recipes they are fantastic. I have a question for you. Is there something that I can replace the molasses with?
Thanks again for all the hard work you put into keeping the site up and running. Your family is so cute!
The cloves sure look pretty ~ but I tend to stay away from them. They're a little too nasty for my tastes.
The meal looks delicious, Roni. And I agree ~ your husband lost out since he doesn't like the sweet potatoes.