To prepare this colorful, zesty oven meal, I "shop" in my backyard for the fresh garden vegetables and oranges (we have our own tree!) that spark the ham's hearty flavor. It's my family's favorite main dish. —Margaret Pache, Mesa, Arizona
Sliced Ham with Roasted Vegetables
Ingredients
- 6 medium potatoes, peeled and cubed
- 5 medium carrots, sliced
- 1 medium turnip, peeled and cubed
- 1 large onion, cut into thin wedges
- Cooking spray
- 6 slices (4 to 6 ounces each) fully cooked ham, halved
- 1/4 cup thawed orange juice concentrate
- 2 tablespoons brown sugar
- 1 teaspoon prepared horseradish
- 1 teaspoon grated orange zest
- Coarsely ground pepper
Directions
- Grease two 15x10x1-in. baking pans with cooking spray. Add potatoes, carrots, turnip and onion; generously coat with cooking spray. Bake, uncovered, at 425° until tender, 25-30 minutes.
- Arrange ham slices over the vegetables. In a bowl, combine concentrate, brown sugar, horseradish and orange zest. Spoon over ham and vegetables. Bake until the ham is heated through, about 10 minutes longer. Sprinkle with pepper.
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