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Hasselback Baked Ham

Ingredients

  • 1 Tofurky Ham Roast
  • 1 tart apple, cored and thinly sliced
  • 8 sprigs rosemary, divided
  • 1 pound fingerling potatoes, halved lengthwise
  • 2 large carrots, cut into large chunks
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2 mL) fine sea salt
  • 1/4 tsp (1 mL) black pepper

Directions

Preheat the oven to 325°F

With a knife or scissors, remove plastic casing and clips from roast. Use a sharp knife to slice roast crosswise 3/4 of the way through, leaving the roast intact at the bottom. Tuck apple slices and 6 sprigs rosemary into the slices made in the roast.

In the bottom of a Dutch oven or deep baking dish with a lid, toss together potatoes, carrots, oil, salt, and pepper. Place roast on top of vegetables and brush with half the glaze.

Bake, covered, 1 hour 15 minutes. Remove the lid, brush roast with remaining glaze and cook uncovered 15 minutes more.

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Hasselback Baked Ham

Ingredients

  • 1 Tofurky Ham Roast
  • 1 tart apple, cored and thinly sliced
  • 8 sprigs rosemary, divided
  • 1 pound fingerling potatoes, halved lengthwise
  • 2 large carrots, cut into large chunks
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2 mL) fine sea salt
  • 1/4 tsp (1 mL) black pepper

Directions

Preheat the oven to 325°F

With a knife or scissors, remove plastic casing and clips from roast. Use a sharp knife to slice roast crosswise 3/4 of the way through, leaving the roast intact at the bottom. Tuck apple slices and 6 sprigs rosemary into the slices made in the roast.

In the bottom of a Dutch oven or deep baking dish with a lid, toss together potatoes, carrots, oil, salt, and pepper. Place roast on top of vegetables and brush with half the glaze.

Bake, covered, 1 hour 15 minutes. Remove the lid, brush roast with remaining glaze and cook uncovered 15 minutes more.