This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasterWithHatfiedHam #SimplyHatfield #CollectiveBias
Brighten up your Easter table this season with our Honey & Rosemary Ham served alongside roasted vegetables for an easy, classic holiday spread!
I remember back when the late great Joan Rivers was the host of Fashion Police, one quip that I found particularly amusing was, and I paraphrase from memory, “You don’t want to be all matchy matchy, you’ll look like you just pulled a heist on a first grader’s closet. You’re an adult now, learn the appeal of a touch of contrast and clash.”
Words of wisdom, to be sure, but there’s no denying that certain things just ‘go together.’ In some cases it’s because they simply make sense together, such as summer weather and outdoor barbeques. Other times it’s because they bring out the best in each other, such as a good wine meeting its match-made-in-heaven pairing. Other times you just can’t imagine the one without the other – such as eggs and coffee. Other times the pairings or ‘matches’ might not make sense, but you do it anyway because that just ‘how things are supposed to be’ – I’m looking at you Christmas trees and electrical lights.
For myself, the Easter season and brunches are one of those types of pairings that just ‘go together.’ An Easter season full of afternoon brunches in the blossoming outdoors, lashed by the still pleasantly chilled air is, for me, one of the season’s most welcomed indulgences, one that I look forward to all winter long.
My key ingredients for the perfect Easter season brunch typically revolve around something light but satisfying, an elegant-yet-relaxed setting, and, of course, nice weather.
To do this, I decided on setting up a brunch setting beside my bay window, and to serve a pair of classic hams prepared with a honey and herb glaze, alongside mixed roasted vegetables with fresh lemon and garlic. Simple, delicious, no-fuss elegance.
And naturally, that brings us to today’s recipe- Honey and Rosemary Ham.
To start things off, we begin with a pair of three pound Hatfield Classic Hams, which I picked up right at my local Shop Rite. For this recipe, I really prefer the Hatfield Classic Hams for a variety of reasons. Aside from simply being delicious, and of reliable quality, they’re also ethically raised, and family-owned American made.
On a side note, I’m sure to have to ham left over, and leftover classic ham makes for great ham with eggs in the morning, or chopped up into scrambled eggs or an omelet, or even as a delicious, thick ham sandwich. In other words, they’re not ‘just’ for sit down brunches or light dinners. On the contrary, these little hams are super versatile, convenient for any time of day.
We begin with the honey herb glaze. In a medium bowl, we combine grating cheese, fresh basil, finely chopped rosemary, some chopped capers with their juice, olive oil, honey, and salt and pepper. Mix that until its thoroughly combined, and then rub it thoroughly over the hams.
Place the hams in a skillet, fill with about a half an inch of water, and then cover the skillet with tin foil, and bake for about thirty to thirty-five minutes at 325 degrees Fahrenheit.
Once done cooking, remove the hams from the oven and let them rest. Leave them covered while resting, and prepare the vegetables.
For this, you’re going to want to turn the oven up to 425 degrees. While the oven heats, you’re going to toss the vegetables together with the fresh zest and juice of half a lemon, chopped rosemary, a drizzle of olive oil, and salt and pepper.
Spread this mixture evenly over a baking sheet, and bake for twenty minutes, or until the vegetables are ever so slightly charred as pictured below. After the vegetables have cooled just a tad bit, the skin from the garlic and shallots will peel right off. While you ‘can’ peel them beforehand, the skin imparts a nice rustic flavor that you won’t otherwise be able to achieve – but if you prefer you certainly ‘can’ do it beforehand.
By this time your hams should be done resting. Slice the hams to about one quarter to one-half inch in thickness. Arrange the ham with the roasted vegetables, and serve for a delicious yet blissfully simple Easter season brunch.
Honey and Rosemary Ham
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 ham 1x
Ingredients
- 1 Hatfield 3 lb. Classic Hams
Honey Herb Glaze:
- 1/4 cup grated cheese
- 2 tablespoons fresh basil, chopped
- 1 sprig Rosemary, finely chopped
- 1 tablespoon capers, chopped
- 2 teaspoons caper juice
- 2 tablespoons olive oil
- 1/4 cup honey
- Salt and Pepper to taste
For Roasted Vegetables:
- 8 carrots
- 10 new potatoes
- 4 shallots
- 6 cloves garlic
- Salt and Pepper to taste
- 1 spring Rosemary, chopped
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- Olive oil, for drizzling
Instructions
For the ham:
- Preheat oven to 325 degrees F.
- In a medium bowl, combine all ingredients for Honey Herb Glaze. Rub over the ham and then place the ham in a skillet. Fill the skillet with ½-inch of water and cover the ham with foil. Bake the ham for about 30-35 minutes. Remove the ham from the oven, and let rest (leave covered with the foil) while preparing the roasted vegetables.
For the roasted vegetables:
- Raise the oven temp to 425 degrees F.
- Peel the carrots and arrange them on a baking sheet with lemon slices, a few whole cloves of garlic and a couple of whole shallots. NOTE: In total, between the carrots and potatoes, I used 4 shallots and 6 cloves of garlic.
- Rinse the potatoes and if desired slice all in half or leave some whole. Transfer the potatoes to a separate baking sheet or pan since they will need to cook a little longer than the carrots. To the potatoes add 3 whole cloves of garlic and a couple of whole shallots as well.
- In a large bowl, toss together rosemary, lemon zest, lemon juice, olive oil, salt and pepper. Spread mixture evenly over all the vegetables until well coated. Bake the carrots for about 20 minutes or until the vegetables are roasted and slightly charred. The potatoes will need to cook a little longer, until they are golden and tender.
- Serve the ham alongside the roasted vegetables.
Nutrition
- Serving Size: 4
What are some of your favorite ways to enjoy Easter brunches? Also, what are some of your favorite ways to eat left over ham? We would absolutely love to hear from you.
For a limited time only, receive a $2 Rebate with purchase of any Hatfield® Uncured Ham.
Be sure to follow Hatfield for more delicious inspirations this Easter season on:
Facebook
Pinterest
Twitter
Instagram
Enjoy with Love!
1
DAVID J MYERS says
Catherine, Until the last couple of years, I’ve never been a lover of ham…although I have always like pork, sausage and bacon. As my taste buds change with age, these days we rarely go for more than a week without at least having some sliced baked ham in the fridge. Love the seasoning you used and there is little I like better than roasted carrots and baby potatoes! Take Care, Big Daddy Dave
Stacie says
That sounds so good! I can almost taste the sweet of the honey and that wonderful rosemary combined with the smoke of the ham. I have to make this.
Cristina Petrini says
You couldn’t create a better recipe for a dish to serve in the family and amaze!
Danielle Wolter says
this sounds incredible! love that you added rosemary for something a little different. Great flavors here, and that ham is beautiful!
angiesrecipes says
Honey and rosemary…I love the combo of flavours. The ham must have tasted amazingly delicious.
Umiko says
Thank you for sharing the Easter lunch, or supper, idea. We don’t have Shop Rite in the area, but I think a similar ham will work?
Yeah Lifestyle says
This ham sounds like the perfect meat for Easter. The honey and rosemary sounds like it would give so much flavour. I will definitely have to give this a try.
Claire Lee says
I’ve never thought ham could look that gorgeous, I mean looks so good too. I love honey ham and honey and rosemary ham sounds perfect. That plate seems perfect for Thanksgiving.
Monidipa Dutta says
I love ham. The cooking style is awesome.
That sounds so good!
Rhonda Albom says
Sounds like a delicious meal. Love the rosemary in the food, and all the veggies.
Alexandra Cook says
OMG, Can I just say, I can’t help but drool over the picture! Who would not love to taste this! I’ll be printing out your recipe so I can try making this out over the weekends.
Dollie Solanki says
The roasted veggies tempt me the most.
Thena Franssen says
This ham looks so good. I know what I”m making for Easter!
Indu says
Such timely post for Easter shopping. And with discount offer this is even more attractive shop.
Jasmine Hewitt says
i always do my hams with honey and rosemary. just goes perfect with a nice ham
Meredith says
Wow – this looks amazing! The perfect Easter meal! My grandpa loves ham at Easter – I just might have to give this recipe a try this year! Thanks!
Mane says
This is absolutely one of the highlights of the Easter. During Christmas we always do Hams with honey and I really love it. Thanks for sharing your recipe!
Chelle Dizon says
We usually buy ham every holiday season like Christmas Day or New Years Eve. Thank you so much for sharing your suggestions for Ham recipe.
siennylovesdrawing says
I love ham very much, gonna try making this with my favourite honey 😀 Thanks so much for sharing this recipe
cheers, siennylovesdrawing
Kalyan Panja says
I love your easy and useful tips to prepare this ham recipe. Great job.
Aleta says
A whole ham dinner, just like that, you make it so easy I look forward to giving it a try! Seriously, that ham looks so, so delicious!
Veena Azmanov says
Love the Glaze to the Honey and Rosemary Ham. Looks delicious and the flavors to the veggies is amazing. Best dish for the Easter Dinner option.
Emily says
This sounds so delicious and different! I am so used to honey ham, this might have to be my Easter meal!
Pearl Rodrigues says
Honey and Rosemary sounds like to 2 ingredients that can never go wrong with ham. I love the look of that glaze. Perfect to cook this Easter
Uma Srinivas says
Honey herb glaze sounds delicious. My favorite one is rosemary! I will pass this recipe to my friend who likes ham recipe!
Jenni LeBaron says
This ham sounds delicious. Though it’s perfectly awesome for a main meal, my favorite way to eat the ham is always the next day in a sandwich. So many great uses for a delicious honey ham like this!
Jess says
This looks amazing! That rub 😋 Hatfield has some awesome hams! I will definitely be purchasing one for Easter and following this recipe!
Anne Lawton says
That ham and the honey Rosemary glaze look so perfect, and just in time for Easter
Anna says
Beautiful recipe, just in time for Easter! Love the combination of honey and rosemary, the smell must be just heavenly! Thanks for all the tips, looking forward to trying this in the future!
Sharon says
The sweetness from the honey and the woody flavor of rosemary make this ham extra special. The perfect Easter brunch or dinner.
Andrea says
I absolutely love he honey and rosemary combo, I’m pretty sure this ham tastes incredible! Perfect for Easter dinner!
Amanda Mason says
Yum! What a perfect Easter dinner!! And I’m loving the rub! I love a good ham and I’m loving the ingredient you used!
Jennifer says
I will be making this ham recipe this weekend!
Nati says
I never thought of cooking a ham for Easter brunch, but your recipe had me literally drooling in front of my laptop, so I’m definitely going to make it this year!!