Herb-Infused Bourbon-Maple Glazed Ham with Spring Vegetable Medley

Ingredients

• 1 fully cooked bone-in ham (about 6 pounds)
• 1/2 cup bourbon
• 1/3 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• Salt and freshly ground black pepper, to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup baby carrots, peeled
• 1 cup sugar snap peas
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 325°F (165°C). Score the surface of the ham in a diamond pattern with shallow cuts.
2. In a bowl, whisk together bourbon, maple syrup, Dijon mustard, brown sugar, rosemary, thyme, salt, and pepper to make the glaze.
3. Place the ham on a rack in a roasting pan and brush generously with half of the bourbon-maple glaze.
4. Roast the ham for about 60 minutes, basting every 15 minutes with the remaining glaze until caramelized and heated through.
5. Meanwhile, toss the asparagus, baby carrots, and sugar snap peas with olive oil, salt, and pepper.
6. During the last 15 minutes of ham roasting, spread the vegetables on a baking sheet and roast until tender and slightly crisp.
7. Remove the ham and vegetables from the oven. Let the ham rest for 10 minutes before slicing.
8. Arrange sliced ham on a serving platter surrounded by the spring vegetable medley and garnish with chopped fresh parsley.