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Honey Ham Roast Meal




Source of Recipe


from cookingwithangelbreath


Recipe Link: http://angelbreath5.homestead.com/recipes

List of Ingredients




Notes about this recipe:
You don't have to put anything in with the roast but I usually do so I don't have to cook a lot of food on the stove top. I have a frozen fresh beet recipe that I made up too and I usually heat the frozen beets up on the stove as they have minced cloves in them as well and they go nicely with the ham. I have never actually measured what I put on the roast so I am guessing but I have guessed under rather than over so that no one will have unsavoury flavourings. If the ham is frozen it will just take a bit longer to cook so it really makes no difference if it is fresh or unfrozen when you do it except for the cooking time.
If the amounts of potatoes, carrot and onions are too large or small for your family's needs simply adjust those ingredients to suit your individual family. The seasonings remain the same.
Variation: I usually use solid honey but liquid honey or maple syrup will do.
Comments: This is a real taste treat. I have often been complimented on this meal when I have served it over the years. I often put in more than we need because the leftovers are great when we eat them a few days later.



Honey Ham Roast Meal

1 medium sized uncooked ham roast [frozen or fresh]
1 teaspoon garlic finely minced or powdered garlic [do not use garlic salt]
1 teaspoon minced cloves [like the kind you put in Christmas cake]
1/2 cup solid or liquid honey
10 medium peeled potatoes [cut into boiling/oven roast size]
12 carrots [skinned if needed and cut into large pieces]
6 small onions ~ make 1 or 2 per person that will eat them
1 large covered roast pan

Prepare potatoes, carrots and onions. Cut potatoes into boiling/roast pan size pieces [about 4 pieces for each potato]. Skin carrots and cut into medium size pieces or use baby carrots as they are. Use small onions ~ peel and leave whole.
Turn oven on to 350 degrees F. Place the ham in the center of your roasting pan, add water to bottom of pan as usual [just like you would for a beef roast] ~ about 1" of water. Smear the honey on top of the ham roast covering it as much as you can until measuring cup is empty. Sprinkle garlic over the top of the roast and when it begins to look like there is too much there just sprinkle the rest of it through the water of the roasting pan. Repeat same process with minced cloves. Place the prepared potatoes in the pan in a circle around the roast. Repeat same process with carrots. Add in the whole onions. Put lid on the roast pan and place in the oven. If you don't have a lid then tin foil will do to cover the entire pan.


This takes about 1 1/2 to 2 hours to cook depending on the size of the roast and whether or not it is frozen to begin with. After about 2 hours of cooking you take the roast pan out and turn the ham roast over, moisten all the veggies with a turkey baster, make sure no veggies are sticking to the sides of the pan and place all back into the oven. This is also a good time to see how much longer you think it will take the ham roast to cook. This is also a time to add a bit more water if needed but please do not add too much. The idea is not to let the pan go roast pan go dry and what liquids are in there are for your gravy. The potatoes will darken to a medium golden brown as they cook and all the food in the pan will have taken on the honey, clove, garlic and ham flavour.


Prepare your gravy mixture about 15 to 30 minutes before the roast is done to save time. Mix the thickener and slowly add bits of cold water to make the mixture loose [between 1/4 to 1/2 cup of water] and make sure to mash out any lumps that form or you will have lumps in your gravy. You do not have to use all the water once you reach a runny consistency. Let the gravy mixture sit at room temperature until you are ready for it and stir it occassionally to prevent clumping and settling.


When the roast is fully cooked remove the veggies and roast and place all foods onto seperate serving dishes ~ cover them to keep them hot.


To make gravy:
1/2 cup arrowroot / all purpose flour / or some other thickened for gravy
1/2 cup cold water [maximim]
1 small bowl or large cup

Keep the roast pan on a medium heat. Try to prevent boiling ~ if the element is too hot, simply turn it down. Slowly add the thickener to the 'juices' that are left in the roast pan and stir constantly to prevent lumps. Once it begins to thicken continue to stir constantly. You do not want the gravy to come to a full boil so you may have to turn the heat down more as it thickens. As the gravy heats it will darken and become thicker. Place it into a serving boat or serve it directly from the pan. Do not add any other flavours to the gravy juices or you will spoil the taste.
Yield: about 6 servings

Recipe