Ham with colorful winter vegetables

Preheat the oven to 200 ° C.

Chop the thyme.

Cut the winter carrot and parsnips into cubes of two cm.

Peel the beet and cut it into the same size as the winter carrot and the parsnip.

Halve the sprouts.

Cut the leeks into rings of a cm.

Mix in a bowl of garlic and thyme with the tomato ketchup, mustard, brown sugar, some salt, freshly ground pepper and half of the olive oil.

Rub the ham in the round with this mixture and put the ham in the center of the roasting pan.

Spread the vegetables around it and sprinkle with salt and pepper and sprinkle the rest of the olive oil over it.

Pour the wine on the bottom of the roasting pan.

Slide the roasting tray into the oven and roast the ham in brown and cooked for 40-50 minutes (core temperature 65-70 ° C).

In the meantime, the vegetables are also cooked, scooped regularly and baste the meat with roasting liquid.

Place the ham on a shelf and let it rest.

Cut the ham into pieces and serve with the vegetables.