Hover over the “services” value to reveal the recipe scaler
Ingredients
ham
- 1.5 Pound ham
- 2 Tablespoon brown sugar
- 1 Tablespoon Orange juice
- 1 Tablespoon Honey
- 2 teaspoons Dijon mustard
- 23 oranges
Asparagus
- sixteen oz Asparagus (a bunch) cut
- 1 Tablespoon Olive oil
- .25 cup laminated almonds
- salt and pepper to taste
carrots
- 8 big carrots Cut in half
- 1 Tablespoon Olive oil
- .fifty Tablespoon fresh thyme
- 1/8 Teaspoon Garlic powder
- salt and pepper to taste
baby potatoes
- 1 Pound Baby Potato Bag In rooms
- 1 Tablespoon of butter
- 1/8 teaspoon Garlic powder
- salt and pepper to taste
- 1 rustic loaf of bread
Instructions
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
- Prepare your vegetables. Trim your studs, cutting off the ends. Cut the carrots in half, lengthwise. Cut your potatoes into quarters. Keeping the vegetables similar in size helps them cook in the same amount of time. Asparagus, carrots, and potatoes take a little longer to cook, which is perfect for cooking in a skillet so you don’t have to worry about different cooking times.
- Prepare your frosting by combining your brown sugar, mustard, honey, and orange juice. If you want it tastier, add additional dijon mustard.
- Place the ham on the middle of one of your baking sheets. Brush the top of the ham with glaze. Then layer ham with orange slices between several slices of ham.
- Place the potatoes next to the ham. Drizzle melted butter over them and season with garlic powder and salt and pepper.
- On the second baking sheet, place the asparagus in half. Drizzle with olive oil and season with salt and pepper and sprinkle sliced almonds on top. In the second half, place the carrots, drizzle with olive oil, and season with garlic powder, salt, pepper, and thyme.
- Place both sheets in the oven and bake for 20-25 minutes. In the last 15 minutes, glaze the ham again, this time over the layered slices.
