Quick Roast Smoked Ham with Onions
The ease and quickness of how this recipe comes together will make it a favourite of yours and in your dinner recipe rotation for family and guest! 10 minutes, a small smoked ham, some red onions and a few ingredients to season are all you need to have a lovely, delicious meal in under an hour! Flavourful leftovers are great in sandwiches, cut up in salads, added to pasta with butter and parmesan cheese, or eaten cold as a snack.
Onions are a member of the allium plant family. (Garlic is part of this healthy veggie family too.) Allium plants have anti-bacterial properties and there are cancer-fighting properties that have been linked to the sulfur compounds and flavonoid antioxidants found in allium vegetables. Onions contain quercetin, a flavonoid antioxidant that’s highly concentrated in onions. It is a powerful anti-inflammatory and research shows that eating onions may help reduce risk factors associated with heart disease, such as high blood pressure and elevated triglyceride levels.
As always, when you make this recipe, I would love to see your creation so please post a photo of your Quick Roast Smoked Ham and Onions Dinner goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 Minutes / Cook Time: 40 minutes / Serves: 4-6
Ingredients
1 Cooked Smoked Ham – usually found at one end of the meat section of your grocery store
1/3 Cup Veggie Bouillon or Beef Broth
3 Tablespoons Neutral Oil such as Olive Oil, Grape Seed Oil - divided
1 Large or 2 Smaller Red Onions – cut in half and then into strips. Sweet Vidalia onions are a great alternate.
2 Tablespoons Dijon Mustard
4 Tablespoons Liquid Honey
I Tablespoon Balsamic Vinegar
1 teaspoon Dried Thyme
1 teaspoon Dried Parsley
Generous Grinds of Fresh Black Pepper
How It’s Made
Preheat your oven to 350°F.
Most smoked hams have a cut pattern on the top. Using a sharp knife, cut deeper into each line to let the sauce you will make soak in deeper. If your ham does not have the cut pattern on the top, make your own!
Place the ham, flat side down, in a rimmed oven-proof baking dish.
Add the bouillon to the dish.
Brush 2 tablespoons of the oil on the top of the ham.
Bake for 20 minutes.
While the ham is baking, slice your onions and set aside.
Make the sauce: mix the remaining 1 tablespoon of oil, mustard, honey, balsamic vinegar, thyme and parsley in a small bowl.
After the 20 minutes, distribute the onions in the baking dish and brush the sauce over the top and sides of the ham.
Season the ham and the onions with generous grinds of black pepper. I do not add salt to this recipe as the ham can be salty enough.
Bake another 20 minutes.
Remove from the oven, slice the ham and serve with the onions, some sauce from the baking dish spooned over the ham and sides of your choice.
Enjoy!
Variations
Can’t have onions? Use a red and an orange pepper, sliced, in place of the onions.
A handy side for this dish - add small cubed sweet potatoes tossed in a teaspoon of olive oil and sprinkled with some cumin to the baking dish after the 1st 20 minutes of baking.
