A weeknight ham dinner that lets the sweet-cured meat shine, roasted with whatever sturdy vegetables need cooking. The Hormel honey ham is glazed and browned in one pan while onions and garlic caramelize alongside, all done in under an hour.

Serves 2. 45 minutes, 15 at the stove.

About 620 calories a serving, 40 g protein, 36 g carbohydrate, 35 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Slice 1 lb honey ham into quarter-inch thick pieces and lay them flat in the hot pan without crowding; work in batches if needed. Sear 2 minutes per side until the edges are caramelized, then transfer to a plate.
2. Peel and cut 3 medium carrots and 2 medium parsnips into half-inch sticks, and slice 1 medium onion into thick wedges. Add them to the same skillet with 4 minced garlic cloves, a pinch of salt and pepper. Toss to coat and spread in a single layer.
3. Roast uncovered at 400°F (200°C) for 20 minutes, stirring halfway through, until the vegetables are tender and golden at the edges. While they roast, whisk 2 tablespoons honey with 1 tablespoon water in a small bowl.10 min
4. Return the ham to the skillet, nestling it among the vegetables. Pour the honey glaze over everything and toss gently to coat. Return to the oven for 5 minutes until the glaze is sticky and the ham is heated through.5 min

Note Swap any root vegetables for what you have on hand, or add Brussels sprouts or broccoli in the last 10 minutes. Leftovers keep three days covered; rewarm in a skillet with a splash of water. Serve with bread to soak up the pan juices, or with rice to stretch the meal.