Caramelized Applewood Ham and Cabbage Hearth Roast

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2–2 1/2 lb applewood-smoked boneless ham, cut into thick wedges
• 1 small green cabbage (about 2 lb), cut into wedges
• 4 medium carrots, peeled and cut into chunks
• 2 medium yellow onions, cut into wedges
• 2 firm apples, cored and wedged
• 3 Tbsp olive oil, divided
• 1 1/4 tsp kosher salt, 3/4 tsp black pepper
• 1 tsp smoked paprika, 1/2 tsp dried thyme
• 1/2 cup apple cider (or apple juice)
• 2 Tbsp maple syrup, 2 Tbsp brown sugar
• 1 Tbsp Dijon mustard, 1 Tbsp whole-grain mustard
• 1 Tbsp apple cider vinegar
• 2 garlic cloves, minced; pinch red pepper flakes (optional)
• 1 Tbsp butter (optional), chopped fresh parsley

Do This

• 1. Heat oven to 400°F and lightly oil a large cast-iron skillet or sheet pan.
• 2. Toss cabbage, carrots, and onions with 2 Tbsp oil, salt, pepper, paprika, and thyme; spread in pan.
• 3. Whisk cider, maple, brown sugar, mustards, vinegar, garlic, flakes; reserve about 1/4 cup for finishing.
• 4. Drizzle some glaze over vegetables and roast 20–25 minutes until starting to soften and brown.
• 5. Nestle ham and apple wedges among vegetables; brush with remaining glaze and roast 25–30 minutes more, turning once.
• 6. Dot with butter, rest 5 minutes, sprinkle with parsley, and spoon pan juices over everything before serving.

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Why You’ll Love This Recipe

• Cozy, sweet-savory flavors: smoky applewood ham, caramelized cabbage, and a maple-apple cider glaze.
• Everything roasts in one pan, so cleanup is easy and the oven does almost all the work.
• Flexible enough for a Sunday dinner, but simple enough for a weeknight.
• Beautiful, rustic presentation right from the skillet or roasting pan to the table.

Grocery List

• Produce: Green cabbage, carrots, yellow onions, apples, garlic, fresh parsley or chives (optional).
• Dairy: Unsalted butter (optional).
• Pantry: Applewood-smoked ham, olive oil, maple syrup, light brown sugar, apple cider (or apple juice), Dijon mustard, whole-grain mustard, apple cider vinegar, smoked paprika, dried thyme, red pepper flakes (optional), kosher salt, black pepper.

Full Ingredients

For the Hearth Roast

• 2 to 2 1/2 lb applewood-smoked boneless ham, fully cooked, cut into 8 thick wedges (about 1 1/2 inches thick)
• 1 small green cabbage (about 2 lb), outer leaves removed, cut into 8 wedges with core left intact so they hold together
• 4 medium carrots (about 12 oz), peeled and cut into 2-inch chunks
• 2 medium yellow onions, peeled and cut into thick wedges
• 2 firm apples (such as Honeycrisp, Braeburn, or Granny Smith), cored and cut into thick wedges
• 3 Tbsp olive oil, divided
• 1 1/4 tsp kosher salt, divided (use 3/4 tsp if using table salt)
• 3/4 tsp freshly ground black pepper, divided
• 1 tsp smoked paprika
• 1/2 tsp dried thyme or 1 1/2 tsp fresh thyme leaves

Sweet-Savory Apple Cider Glaze

• 1/2 cup apple cider (or unsweetened apple juice)
• 2 Tbsp pure maple syrup
• 2 Tbsp packed light brown sugar
• 1 Tbsp Dijon mustard
• 1 Tbsp whole-grain mustard
• 1 Tbsp apple cider vinegar
• 2 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)

To Finish

• 1 Tbsp unsalted butter (optional, for gloss and richness)
• 2 Tbsp chopped fresh parsley or chives, for garnish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Set an oven rack in the middle position and preheat the oven to 400°F (200°C). Lightly oil a large cast-iron skillet (12 inches) or a heavy, rimmed baking sheet with about 1 teaspoon of olive oil. A dark, heavy pan helps the vegetables and ham caramelize deeply, giving you that cozy hearth-roasted flavor.

Step 2: Prep and season the vegetables

Cut the cabbage into 8 fat wedges, keeping the core attached so each wedge stays together. Peel the carrots and cut them into roughly 2-inch chunks. Peel the onions and cut them into thick wedges. Place the cabbage, carrots, and onions in a large bowl.

Drizzle with 2 Tbsp olive oil. Sprinkle over 1 tsp kosher salt, 1/2 tsp black pepper, the smoked paprika, and thyme. Toss well with your hands to coat everything evenly. Spread the vegetables in the prepared pan, mostly in a single layer with many of the cabbage wedges cut-side down to encourage browning. Leave some gaps for the ham and apples that will be added later.

Step 3: Mix the sweet-savory apple cider glaze

In a medium bowl or measuring jug, whisk together the apple cider, maple syrup, brown sugar, Dijon mustard, whole-grain mustard, apple cider vinegar, minced garlic, red pepper flakes (if using), and the remaining 1/4 tsp black pepper and 1/4 tsp kosher salt. Taste a few drops; it should be tangy-sweet with a gentle smokiness from the ham and paprika once roasted. Adjust with a pinch more salt or sugar if needed.

Set aside about 1/4 cup of the glaze in a small bowl for a final drizzle after roasting. The rest will go on during cooking.

Step 4: Start roasting the vegetables

Drizzle about half of the remaining glaze (do not use the reserved 1/4 cup) over the vegetables in the pan and toss lightly right in the pan to coat, arranging the cabbage wedges cut-side down again. Slide the pan into the preheated oven.

Roast for 20–25 minutes, until the carrots and onions are beginning to soften and you can see some browning on the edges of the cabbage and the bottom of the pan. This head start gives the vegetables time to become tender and sweet before the ham and apples join the party.

Step 5: Add the ham and apples and roast until caramelized

While the vegetables roast, cut the applewood-smoked ham into 8 thick wedges if you have not already, and core and wedge the apples. After the initial 20–25 minutes of roasting, remove the pan from the oven and reduce the oven temperature only if needed to keep from over-browning (you can leave it at 400°F for deeper color, or drop to 375°F if your oven runs hot).

Nestle the ham wedges and apple wedges among the vegetables, placing some ham pieces cut-side up for nice caramelized tops. Brush the ham generously with most of the remaining glaze, then drizzle whatever is left in the bowl over the vegetables and apples. Return the pan to the oven and roast for another 25–30 minutes, turning the cabbage and ham once halfway through for even browning.

The roast is done when the cabbage is very tender with deep browned edges, the apples are soft and slightly collapsed, and the ham is heated through with sticky, caramelized glaze on the edges. If you like extra char, you can switch to broil for the last 2–3 minutes, watching closely to avoid burning.

Step 6: Finish, rest, and serve

Remove the pan from the oven. Immediately dot the hot vegetables and ham with the butter (if using) so it melts into the pan juices. Drizzle over the reserved 1/4 cup glaze for a fresh hit of sweet-tangy flavor, and sprinkle with the chopped parsley or chives.

Let everything rest for about 5 minutes so the juices settle slightly. To serve, spoon the cabbage, carrots, onions, and apples onto warm plates, top with a wedge or two of ham, and ladle over some of the rich, glossy pan juices. This is excellent alongside mashed potatoes, buttered egg noodles, or thick slices of crusty bread to soak up every last drop.

Pro Tips

• Use fully cooked ham: This recipe is written for fully cooked applewood-smoked ham. You are essentially reheating and caramelizing it. If using an uncooked ham roast, follow package directions for internal temperature and time, and add the vegetables later so they do not overcook.
• Do not overcrowd the pan: If your pan is very full, split everything between two pans. Space around the vegetables and ham lets them roast and brown instead of steaming.
• Watch the glaze carefully: The sugars in the maple syrup and brown sugar can go from caramelized to burnt quickly, especially near the end. If things are browning too fast, tent loosely with foil or drop the oven to 375°F.
• Cut evenly for even cooking: Try to keep cabbage wedges similar in size and carrot pieces roughly uniform so they cook at the same rate.
• Adjust sweetness to taste: For a less sweet dish, cut the brown sugar in half. For more sweetness, drizzle an extra teaspoon of maple syrup over the finished roast.

Variations

• Potato pan roast: Add 1 lb of baby potatoes or chunked Yukon Golds with the carrots and cabbage for a complete one-pan meal. Toss them with a little extra olive oil and salt so they crisp nicely.
• Mustard-forward version: Reduce the maple syrup to 1 Tbsp and increase the Dijon to 2 Tbsp for a tangier, more mustardy profile that pairs wonderfully with the cabbage.
• Spiced autumn roast: Add 1/2 tsp ground allspice and 1/4 tsp ground cinnamon to the glaze for warm fall spices that complement the apples and cider.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 4 days. Reheat gently in a covered baking dish at 325°F for 15–20 minutes, or in a skillet over medium-low heat with a splash of water or cider until warmed through. You can also freeze portions for up to 3 months; thaw overnight in the fridge before reheating.

For make-ahead prep, you can cut the cabbage, carrots, onions, and apples up to 1 day in advance (store the apples tossed with a little cider or lemon juice to prevent browning). The glaze can be mixed up to 3 days ahead and kept chilled; whisk again before using. When it is time to cook, simply season the vegetables, roast, and add the ham and glaze as directed.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 520 calories, 34 g protein, 24 g fat (7 g saturated), 40 g carbohydrates, 6 g fiber, 24 g sugars, and around 1550 mg sodium, depending on the specific ham and broth used. These numbers are estimates and will vary with ingredient brands and exact portion sizes.