Bourbon-Glazed Holiday Ham with Garlic Herb Roasted Root Vegetables and Parmesan Duchess Potatoes

Preheat oven to 325°F (165°C). Place the ham on a rack in a large roasting pan with the cut side down. Add 1 cup of water to the bottom of the pan. Cover tightly with aluminum foil and bake for 1 hour.

While the ham is baking, prepare the bourbon glaze. In a medium saucepan, combine 1/2 cup bourbon, 3/4 cup brown sugar, 1/4 cup maple syrup, 2 tablespoons Dijon mustard, and 1/4 cup orange juice. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 10 minutes. Remove from heat and set aside.

For the root vegetables, peel and cut 4 medium carrots and 3 medium parsnips into 2-inch pieces. Quarter 1 large red onion. Peel and crush 6 garlic cloves. Place all vegetables in a large bowl.

Strip the leaves from 2 sprigs of rosemary and 4 sprigs of thyme and chop finely. Add the herbs to the vegetables along with 3 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly.

Spread the vegetables on a large baking sheet and set aside until ready to roast.

For the duchess potatoes, peel 2 pounds of russet potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat to medium and simmer until fork-tender, about 15-20 minutes.

Drain the potatoes thoroughly and return them to the hot pot. Mash the potatoes until smooth, then add 4 tablespoons butter, 1/4 cup heavy cream, 1/3 cup grated Parmesan cheese, 1/4 teaspoon nutmeg, salt, and pepper to taste. Mix well.

Let the potato mixture cool slightly, then stir in 3 egg yolks. Transfer the mixture to a piping bag fitted with a large star tip.

Line another baking sheet with parchment paper and pipe the potato mixture into 12 large rosettes. Set aside.

After the ham has baked for 1 hour, remove it from the oven and increase the temperature to 375°F (190°C).

Uncover the ham and score the surface in a diamond pattern. Insert whole cloves at the intersections of the cuts.

Brush 1/3 of the bourbon glaze over the ham, making sure to get it into the cuts. Return the ham to the oven, uncovered, and bake for 15 minutes.

Place the baking sheet with the root vegetables in the oven on a lower rack.

After 15 minutes, brush the ham with another 1/3 of the glaze and stir the vegetables. Continue baking for 15 more minutes.

Place the baking sheet with the duchess potatoes in the oven and brush the ham with the remaining glaze. Bake everything for a final 15 minutes, or until the ham reaches an internal temperature of 140°F (60°C), the vegetables are tender and caramelized, and the duchess potatoes are golden brown.

Remove everything from the oven and let the ham rest for 15 minutes before carving.

Serve the sliced ham with the roasted root vegetables and duchess potatoes on the side.