Recipe: Vegan Hasselback Baked Tofurky Ham
The hasselback treatment is usually reserved for potatoes, but why should they get to have all the fun? This adorable and festive ham roast will be the perfect centerpiece on your holiday table. Feel free to roast any of your favorite root vegetables along with the ham to serve as a side dish. 5 servings.
1 TofurkyⓇ Ham Roast (Available in aisle 11A in the vegetarian/vegan freezer section)
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 tablespoons olive oil
½ teaspoon fine sea salt
¼ teaspoon black pepper
Preheat the oven to 325℉.
With a knife or scissors, remove plastic casing and clips from roast. Use a sharp knife to slice roast crosswise ¾ 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.