Maple-Glazed Ham with Roasted Sweet Potatoes & Buttered Peas

Heat the oven to 200 °C (400 °F) with a rack in the centre and line a large rimmed sheet pan with foil. Set the ham flat side down in the middle of the pan, tent it loosely with a second sheet of foil and bake for 25 minutes.

Tip: Keep the glaze pouch at room temperature while the ham bakes so it brushes on smoothly.

Meanwhile, toss the sweet potato wedges in a large bowl with the olive oil, dried thyme, 1/2 tsp of the salt and the pepper until every wedge is coated.

Pull the pan from the oven and spread the wedges in a single layer around the ham, skin side down. Roast at 200 °C (400 °F) for 15 minutes, until the wedges start to soften and colour underneath.

Tip: Use a second sheet pan if the wedges overlap; crowded wedges steam instead of browning.

Stir the maple glaze from the pouch with the Dijon in a small bowl. Lift off the foil, brush half the glaze over the ham, turn the wedges with a spatula and roast for 10 minutes, until the first coat looks set and tacky.

Brush on the rest of the glaze and roast 8 to 10 minutes more, until the glaze is sticky and lacquered, a thermometer in the centre of the ham reads 60 °C (140 °F) and the wedges are tender with browned edges.

Tip: If the wedges are done before the ham, move them to a platter and keep them warm under foil.

Move the ham to a cutting board to rest for 10 minutes. Meanwhile, melt the butter in a medium saucepan over medium heat, add the peas, 2 tbsp water and the last 1/4 tsp salt, and cook 4 to 5 minutes, stirring, until bright green and hot through. Stir in the parsley off the heat.

Carve the ham into thin slices across the grain, cutting only as much as you will serve.

Tip: Wrap leftover ham tightly and refrigerate; it keeps 3 to 4 days and slices thinly for sandwiches.

Serve the sliced ham with the sweet potato wedges and buttered peas, spooning the glaze from the pan over the slices.