Making Ham-Roasted Root Vegetables
Heat the ham in a seasoned brine. Pour 8 cups (1.89 liters) of water into a large pot and stir in 2 (6-ounce or 82 g) meaty smoked ham hocks, 1/2 cup (144 g) of salt, 1/2 cup (100 g) of sugar, and 2 bay leaves. Heat the mixture over high heat and stir it for 4 to 5 minutes. Turn off the heat. The sugar should dissolve once the brine has cooked enough.
Chop the vegetables. Wash and peel 2 bunches of small carrots, 2 large fennel bulbs, and 2 large parsnips. Trim the ends from all of the vegetables. Place the carrots in a big bowl or pot. Core the fennel bulbs and cut each of them into 6 wedges. You'll also need to cut the parsnips diagonally into 1 1/2-inch (3.8-cm) pieces. Put the fennel and parsnips in the pot with the carrots. Peel 1 head of garlic and place all of the cloves in the pot.
Pour the ham brine over the vegetables and chill them. Carefully pour the pot of hot brine and ham into the pot with all of the vegetables. Put a lid on the pot and put it in the refrigerator. Chill the vegetables in brine overnight.
Preheat the oven and prepare a baking sheet. Turn the oven on to 400 degrees F (200 C). Get out a rimmed baking sheet and tear off a sheet of aluminum foil. Lay the foil on the pan and set it aside while you finish preparing the ham vegetables.
Drain the vegetables from the brine and separate the meat. Place a large colander in a sink and pour the chilled vegetables in brine through it. Pick out and discard the bay leaves. You'll also need to take out the two ham hocks and tear the meat off of the hocks, so they're in large chunks. You don't need to save the brine from the ham and vegetables.
Spread the ham vegetables on the sheet and season them. Transfer the drained vegetables and ham chunks to the foil-lined sheet. Pour 3 tablespoons of olive oil over the mixture and stir it together. Sprinkle the ham vegetables with 1/2 teaspoon of freshly ground black pepper.
Roast the ham and root vegetables. Put the sheet in the preheated oven and roast the ham vegetables for 30 to 35 minutes. The vegetables should become soft and will look slightly caramelized (golden brown). Transfer the ham roasted root vegetables to a dish and garnish it with fresh thyme sprigs before you serve it. You can store leftovers in the refrigerator for a few days. Keep in mind that the vegetables will become even softer the longer they are stored.
Making Ham-Roasted Squash, Zucchini, and Onion
Preheat the oven and prepare a baking sheet. Turn the oven on to 425 degrees F (220 C). Get out a rimmed baking sheet and tear off a sheet of aluminum foil. Lay the foil on the pan and set it aside while you finish preparing the ham vegetables. If you don't want to use foil, you could spray the sheet with a little cooking spray instead.
Chop the vegetables. Wash 1 large zucchini and peel 1 red onion. Chop both into large pieces. Keep in mind that the vegetables will shrink a little as they roast. They should also be cut into equal-sized pieces, so they all roast evenly. Put the vegetables and 2 cups ( 464 g) of frozen butternut squash cubes into a large mixing bowl. If you're not using frozen, cut butternut squash, you'll need to peel and cube about half of a medium-sized butternut squash.
Combine the ham with the vegetables and seasonings. Cube 1 pound (453 g) of uncured cooked ham and place it in the bowl with the vegetables. Add the rest of the seasonings to the bowl. Stir the mixture well, so the vegetables and ham are evenly coated. You'll need to mix in: 3 tablespoons canola oil 1 teaspoon garlic powder 1/2 teaspoon salt Black pepper to taste
Roast the ham, squash, zucchini, and onion. Transfer the seasoned ham and vegetables to the prepared baking sheet. Put the sheet in the oven and roast the mixture for 30 to 45 minutes. The vegetables should become completely tender. Serve the ham vegetables right away. You can store leftovers in the refrigerator for up to 5 days. Keep in mind that the vegetables will become even softer the longer they are stored.
Making Ham-Roasted Spring Vegetables
Preheat the oven and prepare a baking sheet. Turn the oven on to 450 degrees F (230 C). Get out a rimmed baking sheet and tear off a sheet of aluminum foil. Lay the foil on the pan and set it aside while you finish preparing the ham vegetables. If you don't want to use foil, you could spray the sheet with a little cooking spray instead.
Chop the vegetables. Wash and trim 3 pounds (1.36 kg) of thin asparagus, 1 1/2 pounds (680 g) leeks (cut in half), and 12 scallions. Cut the asparagus diagonally into 1 1/2-inch (3.8-cm) pieces. Cut the white and tender green parts of the leeks and the scallions into 1 1/2-inch (3.8-cm) thick pieces. Place all of the chopped vegetables into a large roasting pan.
Cut the ham into strips and add it to the roasting pan. Take 3/4 pound (340 g) of smoked ham and carefully slice it into strips that are about 2-inches (5-cm) long and 1/4-inch (6-mm) wide. Put the ham in the roasting pan with the spring vegetables.
Combine the ham vegetables with seasoning. Pour 1/3 cup (80 ml) of extra-virgin olive oil into the roasting pan along with 1 1/2 tablespoons of the fresh lemon juice. Sprinkle salt and freshly ground pepper to taste. Stir the ham and vegetables, so they're coated in the oil and lemon juice.
Roast the ham and spring vegetables. Put the roasting pan in the oven and roast the mixture for 20 minutes. Stir the ham and vegetables halfway through the cooking time, to ensure even roasting. The asparagus should be just tender once the ham vegetables have finished roasting. Taste the ham vegetables and add the remaining 1 1/2 tablespoons of lemon juice if you want it to have a brighter flavor.
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