1. Remove the Capital Easy-Carve Ham from it’s packaging and netting. In a deep roasting pan, add some crushed garlic cloves, roughly chopped celery & onion, and fresh rosemary. Place the Capital Easy-Carve Ham on top of the vegetables and herbs.
2. With a sharp knife, score the Capital Easy-Carve Ham in a crosshatched pattern. Place your cloves into the intersecting points across the surface of the ham so that they pierce the meat, but are still sticking out of the surface.
3. In a small bowl, combine olive oil, white wine, honey, and black pepper to taste. (NOTE: It is best to use your own judgement on how you’d like the final product to turn out. The sugar in the honey is what causes the Ham to darken and caramelize. The Olive Oil helps to prevent burning, and the wine and black pepper are for flavor.)
4. Baste the entire surface of the ham with the sauce mixture using a brush. Add the excess juices to the bottom of the roasting dish.
5. Place the Ham in a 385°F oven for approximately 2.5 hours. (NOTE: this will vary depending on the size of the ham. The Capital Easy-Carve Ham is fully cooked, so you only need to heat the meat through, and crisp the surface of the skin. It is best to use a temperature probe to check that the internal temperature has reached 145°F for best results).
6. Every 30 minutes to an hour, check on the ham, and baste it using your brush, and the juices at the bottom of the roasting dish. This is to ensure even cooking across the skin surface.
7. When the ham is finished baking, you can begin to carve the meat. At this point, you can either leave the skin and fat on the ham, or trim it off. If you decide to trim the skin and fat, consider pan-frying it on medium-high heat until crispy and serve alongside the ham.

Vegetables:

1. Roughly chop all of your vegetables. This is a course vegetable dish, so aim for 1” pieces.
2. Combine all of the root vegetables into a baking dish, and toss with black pepper, salt to taste, and enough olive oil to coat the surface of all the vegetables. (NOTE: Potato, Carrot, Turnip, Fennel, Parsnip)
3. The root vegetables will go into the 385°F oven first as they take longer to cook. This process takes about 20 minutes.
4. In a mixing bowl, combine the rest of your vegetables with salt & pepper to taste, and enough olive oil to coat the surface of the vegetables.
5. After the root vegetables have cooked for about 20 minutes, add the remaining vegetables to the dish, mix, and put back into the oven until your desired doneness.