(by Alexandra Roth)
8 oz. tomato passata or canned tomatoes put through a food mill
5 T. honey
2 T. Dijon mustard
2 T. apple cider vinegar
2 T. Worcestershire sauce
2 garlic cloves, finely chopped
2 1/4 lb. bone-in, fully cooked ham
1 1/2 lb. sweet potatoes, peeled and cut into wedges
1 T. olive oil
salt and pepper, to taste
2 bunches of broccolini, trimmed
1/2 lb. asparagus, trimmed and halved
Preheat oven to 350 F. and line a baking tray with parchment paper.
Place passata or canned tomatoes, honey, mustard, vinegar, Worcestershire sauce, and garlic in a small saucepan over medium heat.
Bring to a simmer and cook for 2 minutes, stirring, until well combined.
Remove from heat.
Score ham lightly in a diamond pattern with a sharp knife, and transfer to a shallow roasting dish.
Pour 1/2 c. water into the dish, and brush the ham with glaze.
Roast for 40 minutes, basting with glaze every 10 minutes, until caramelized.
At the same time, place sweet potatoes on baking tray, and toss with half the oil. Season with salt and pepper, and roast for 35 minutes.
About 10 minutes before ham is done, cook broccolini and asparagus in a large saucepan of salted boiling water for 2 - 3 minutes until crisp tender.
Drain, toss with remaining olive oil, and season to taste.
Slice ham and serve with vegetables.
(Read A Reckoning, the story that accompanies this recipe.)