Clove-studded ham with maple roasted vegetables

Meat Poultry & Fish
Written By ANNA Test Kitchen

We love the look of this giant bone in ham on a giant cheeseboard. Sliced thinly, and served with baguettes and mustards, it becomes the talk of the party!

Ingredients

1 (12-pound) whole bone-in ham

½ cup honey

2 cloves garlic, chopped

20 whole cloves

½ tablespoon sea salt

2 teaspoons freshly ground pepper

4 cups chicken stock

Maple roasted vegetables

4 carrots, chopped

4 parsnip, chopped

6 medium beets, chopped

1 large yellow onion, quartered

2 sprigs fresh rosemary, chopped

2 sprigs fresh thyme, chopped

½ cup extra-virgin olive oil

2 cups maple syrup

Sea salt and freshly ground pepper

Preparation

Preheat oven to 250 ̊F. Glaze ham with honey, sprinkle with chopped garlic and evenly stud with cloves. Place on rack in large roasting pan with stock, lightly cover with foil. Bake 2 hours and remove from oven.

For vegetables, turn up oven heat; combine all ingredients in bowl; transfer to ham roasting pan, return pan to oven and cook at 375°F until the vegetables start to caramelize, 20 to 30 minutes. Serves up to 10.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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