Honey-Glazed Ham with Roasted Spring Vegetables

Carte Blanche Sun Chase Pinot Noir

A sweet-savory dish that enhances the wine’s acidity and aged fruit notes. The honeyed glaze and balsamic add a sweet-savory contrast that complements the Pinot’s bright acidity and mature cherry and spice notes, while the roasted vegetables highlight its earthier elements.

Ingredients

1 small, bone-in ham (about 4 lbs.)
½ cup honey
¼ cup Dijon mustard
¼ cup balsamic vinegar
2 tbsp brown sugar
1 tsp fresh thyme leaves
½ tsp black pepper

For the Vegetables:

1 bunch baby carrots, trimmed
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and black pepper

Method

Preheat oven to 350°F.
In a bowl, whisk together honey, Dijon, balsamic vinegar, brown sugar, thyme, and black pepper.
Place ham in a roasting pan and brush generously with glaze. Cover loosely with foil and bake for about 1.5 hours, basting with more glaze every 30 minutes.
Meanwhile, toss carrots and asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.
Let the ham rest before slicing. Serve with roasted vegetables.