Take the stress out of Thanksgiving with recipes for the perfect glazed ham, carrots and fingerling potatoes.

This Thanksgiving, try making this perfectly glazed ham and serve it with crispy sage fingerling potatoes and a side of spiced carrots.
 

Crispy sage fingerling potatoes

Ingredients

• 2 lbs fingerling potatoes, washed
• 1 clove garlic, minced
• 2 tbsp olive oil
• Maldon sea salt to taste
• 1 bunch fresh sage

Directions
1 Preheat the oven to 450°F. Place the fingerlings in a large pot and fill with  enough cold water to cover the potatoes. Bring to a boil and cook for 12 minutes, until potatoes are just tender when pierced with a knife. Drain and let cool for 20 minutes.

2 Place each fingerling on a cutting board and press with the palm of your hand to lightly smash the potato. Transfer all potatoes to a parchment paper-lined baking sheet and toss with the garlic, olive oil and sea salt.

3 Tuck a sage leaf under each potato and roast for 20 to 22 minutes until crispy. Serve immediately.

Serves 6.


Heirloom carrots

Ingredients

• 2 tbsp unsalted butter, softened
• 1/2 tsp orange zest, finely chopped
• 1/8 tsp each: ground cinnamon and black pepper
• 2 bunches heirloom carrots
• Maldon sea salt to taste

Directions
1 In a small bowl, mix together the butter, orange zest, cinnamon and black pepper. Scrub or peel the carrots. Trim the stems and cut the carrots in half lengthwise.

2 Bring a large pot of water to a boil. Add the carrots and cook until tender, about 10 to 12 minutes. Drain well and toss with the spiced butter. Season to taste with Maldon sea salt and serve immediately.

Serves 6 to 8.


Glazed ham

Ingredients

• 1/2 cup thick-cut orange marmalade
• 1/4 cup white wine
• 1/8 tsp cayenne pepper
• 1 tbsp grainy mustard
• 1 tbsp chopped fresh rosemary
• 1 tbsp unsalted butter
• One 8- to 10-lb bone-in ham

Directions
1 Preheat the oven to 325°F. In a saucepan over medium-high heat, stir together all the glaze ingredients (marmalade through butter), bring to a boil and let reduce for 3 minutes.

2 Remove from heat and let cool for 30 minutes to thicken. Place the ham on a baking sheet. Score the outside and brush the glaze over the ham. Bake for 1½ to 2 hours, brushing more glaze on the ham every 30 minutes, until the internal temperature reaches 170°F and the outside is golden.

Serves 6 to 8.