Maple-Bourbon Glazed Ham and Spring Vegetable Skillet

Ingredients

• 1 1/2 pounds cooked ham, sliced into 1/2 inch thick pieces
• 2 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup baby carrots, halved lengthwise
• 1 cup snap peas, trimmed
• 1/4 cup pure maple syrup
• 1/4 cup bourbon
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• Fresh thyme sprigs for garnish

Instructions

1. In a large skillet, melt the butter over medium heat. Add the shallot and sauté until translucent, about 2 minutes.
2. Add the baby carrots and asparagus, cooking for about 5 minutes until they begin to soften.
3. Stir in the snap peas and cook for another 3 minutes until all vegetables are crisp-tender.
4. Remove the vegetables from the skillet and set aside.
5. In the same skillet, combine the maple syrup, bourbon, and Dijon mustard. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
6. Add the sliced ham to the skillet, turning to coat with the glaze, and cook until warmed through and caramelized, about 5 minutes.
7. Return the vegetables to the skillet, tossing gently to combine and heat through for 2 minutes.
8. Season with salt and pepper to taste.
9. Garnish with fresh thyme sprigs and serve immediately.