Heat oven to 325°F. Place the ham in a roasting pan.
Puree the carrots in a food processor or blender until smooth. Transfer to a saucepan and add the sugar, mustard and vinegar.
Simmer the carrot glaze mixture over medium heat, stirring constantly, until the brown sugar has dissolved and a thick glaze forms, about 5-7 minutes.
Brush half the glaze over the ham. Cover with aluminum foil and bake for about 1 hour. Remove ham and coat with remaining glaze.
Return the ham to the oven and bake, uncovered until an internal temperature of 145 °F is reached, about 30-45 minutes, basting with pan juices halfway through.
Transfer the ham to a serving platter and drizzle with any remaining glaze. Garnish with parsley, and serve.
Heat oven to 325°F. Place the ham in a roasting pan.
Puree the carrots in a food processor or blender until smooth. Transfer to a saucepan and add the sugar, mustard and vinegar.
Simmer the carrot glaze mixture over medium heat, stirring constantly, until the brown sugar has dissolved and a thick glaze forms, about 5-7 minutes.
Brush half the glaze over the ham. Cover with aluminum foil and bake for about 1 hour. Remove ham and coat with remaining glaze.
Return the ham to the oven and bake, uncovered until an internal temperature of 145 °F is reached, about 30-45 minutes, basting with pan juices halfway through.
Transfer the ham to a serving platter and drizzle with any remaining glaze. Garnish with parsley, and serve.
