Hasselback Baked Ham |
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SERVES 5PREP •COOK 1h 30m
| 1 | Year-Round Ham Roast sliced crosswise ¾ of the way through | |||
| 1 | tart apple, cored and thinly sliced | |||
| 8 | sprigs | rosemary, divided | ||
| 1 | lb | fingerling potatoes, halved lengthwise | ||
| 2 | large | carrots, cut into large chunks | ||
| 2 | tablespoons | olive oil | ||
| ½ | teaspoon | fine sea salt | ||
| ¼ | teaspoon | black pepper |
Preheat the oven to 325℉.
Tuck tart apple and 6 rosemary sprigs into Year-Round Ham Roast slices.
In a Dutch oven / deep baking dish with a lid, toss
in fingerling potatoes, carrots, fine sea salt, and olive oil.
Place roast on vegetables and brush with half the glaze.
https://tofurky.com/recipes/hasselback-baked-ham/