For the ham:

1. Preheat oven to 325 degrees F.
2. 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:

1. Raise the oven temp to 425 degrees F.
2. 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.
3. 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.
4. 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.
5. Serve the ham alongside the roasted vegetables.