Ham dinner

Tonight for dinner, we had ham, roast potatoes and roast carrots.

Alton Brown's City Ham (from Good Eats, vol. 1).

I didn't have the gingersnaps or the bourbon, so I improvised.

Parmesan Roast Potatoes, from Whatsgabycooking.com

Ingredients

• 4 cups cubed Yukon Gold potatoes
• 3 tbsp olive oil
• 1/2 tsp garlic salt
• 1/2 tsp salt
• 2 tsp paprika
• 1 tsp pepper
• 4 tablespoons freshly grated Parmesan cheese

Instructions

1. Preheat your oven to 425 degrees.
2. Place the cubed potatoes into a baking dish. (The cubes of potatoes should be about 3/4 of an inch on all sides) You can spray the baking dish with a baking spray too to eliminate anything possibly sticking
3. Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon if you feel inclined, get in to the potatoes and carefully mix everything around until the seasonings coat each potato.
4. Transfer the baking dish into the oven and bake for 15 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for 10 minutes more. Remove the baking sheet and give them another toss and place them back in the oven and roast until they are golden and crispy.
5. Season with an little dusting of sea salt and extra parmesan cheese and serve.

Roasted Baby Carrots with Herbed Mustard Butter Recipe from chow.com

Ingredients
1 pound baby carrots (about 2 bunches), peeled (optional), green stems trimmed to 1/2 inch, and wispy carrot tips removed
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 teaspoons coarse-grained mustard
1 tablespoon coarsely chopped fresh herbs, such as dill, Italian parsley, chives, chervil, or tarragon

Instructions
      Heat the oven to 450°F and arrange a rack in the middle. Place the carrots on a baking sheet, drizzle with the oil, season with salt and pepper, and toss to evenly coat. Roast, shaking the pan occasionally, until a knife easily pierces the carrots, about 10 to 15 minutes. (Smaller carrots will cook in less time.) Remove from the oven and set aside while you prepare the herbed mustard-butter. Melt the butter in a large frying pan over medium heat until foaming. Add the mustard and stir to combine. Add the roasted carrots and herbs and toss to coat the carrots in the butter mixture. Season with salt and pepper as needed.