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Apple Glazed Ham and Vegetables

Apple Glazed Ham and Vegetables

What is it about the taste of apples with pork that is so wonderful? Next time you want to roast a smoked ham, ham shank, or butt roast, try glazing it with a mixture of Basil Infused Olive Oil, Aged Red Apple Dark Balsamic Vinegar, and Dijon mustard for a real autumn taste treat. And if you really want to dress it up, try adding parsnips and baby carrots to roast right alongside the meat.

This is a magnificent family dinner! Sweet fall root vegetables, tender meat, and a tangy, fruity glaze that will just melt into the juices from your roast and leave you with tasty drippings to drizzle over your plate. How do you finish off a meal this amazing? With a fall apple pie served with slices of sharp cheese, of course.



  • ¼ cup Apple Balsamic Vinegar
  • ¼ cup Basil Olive Oil
  • 1 tablespoon Dijon mustard
  • 1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
  • 2 lb parsnips, trimmed, peeled and cut into ½ -inch-wide spears
  • 1 ½ lb baby carrots
  • 2 tablespoons Basil Olive Oil


  1. Preheat oven to 325°.
  2. Mix glaze ingredients together in a small dish, and set aside.
  3. Place ham, fat-side up, in roasting pan.
  4. Diagonally score ham; cover with foil.
  5. Bake 1 hour.
  6. Remove foil, and brush ham with 1/3 of the glaze mixture.
  7. Bake, uncovered, 1 hour or until heated through (140°), brushing with glaze every 20 min. 
  8. Meanwhile, toss parsnips and carrots with 2 tablespoons Basil oil in large shallow pan.
  9. Add to oven with ham the last 45 min of the ham baking time.
  10. Turn the vegetables every time ham is brushed with glaze.
  11. Remove ham from oven; transfer to cutting board.
  12. Tent with foil; let stand 15 min.
  13. Meanwhile, increase oven temperature to 425ºF.
  14. Continue to roast vegetables 15 min., turning every 5 min.
  15. Serve with ham.

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