Honey-Glazed Roots with Smoked Ham, Lacinato Kale, and Pickled Mustard Seeds | CUESA

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Honey-Glazed Roots with Smoked Ham, Lacinato Kale, and Pickled Mustard Seeds


Isaac Miller, Maven Restaurant

This recipe was demonstrated for CUESA’s Market to Table program on November 16, 2013.

This is a dish reflective of autumn and Thanksgiving. It showcases root vegetables through a playful take on the classic combination of honey and mustard. The ham adds an essential smoky note, while the kale brings a green earthiness. It goes great with turkey, chicken, or pork anytime during the fall season. Hope you enjoy it as much as I do!

Serves 4


Garlic Oil
1¾ cups vegetable oil
1 head garlic, halved
1 bay leaf
1 tablespoon black peppercorns

Pickled Mustard Seeds
¾ cup yellow mustard seeds
6 ounces champagne vinegar
2 teaspoons granulated sugar

1 pound assorted root vegetables (rutabagas, turnips, carrots, etc.)
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 tablespoon honey
1 bunch thyme
Salt and cracked pepper
1 bunch Lacinato kale, sliced thinly across the stem
½ pound country ham, sliced into four pieces


1. Make the garlic oil the day before you plan to make the whole dish. Place the vegetable oil, garlic, bay leaf, and peppercorns in a heavy-bottom sauce pot. Slowly bring to a low simmer. Once the garlic is lightly browned and your kitchen smells amazing, turn off the heat and let steep for 1 hour. Strain and let cool. (This recipe makes more than needed for the dish, but the leftovers are worth saving, as it is pretty tasty to have around.)

2. Pickle the mustard seeds the day before you plan to make the whole dish. Place the mustard seeds, vinegar, sugar, and a pinch of salt in a heavy-bottom sauce pot. Bring to a low simmer, then turn the heat to low until seeds are plump and don’t taste raw. Let cool at room temperature and chill.

3.    To make the dish, preheat oven to 350°F.

4.    Peel and cut the root vegetables into ½-inch pieces, keeping vegetable types separated. Heat the vegetable oil in a sauté pan and sauté each type of root separately until golden brown. Add 1 tablespoon each of butter and honey, a few thyme sprigs, and salt and cracked pepper to taste. Cook over medium heat, while stirring, until the butter and honey become emulsified. Place the pan in the oven and cook until tender, about 5 to 10 minutes depending on how long the vegetables cooked in pan.

5.    While the root vegetables are cooking, sauté the sliced kale in 1 ounce of the garlic oil over high heat, tossing and stirring constantly. The goal is to cook the kale quickly, keeping the color quite green and slightly crisp, about 2 to 3 minutes. Set aside and keep warm.

6.    When the root vegetables are almost done cooking, add the ham and cook for 1 minute to glaze and warm thoroughly.

7.    Place a pile of kale on a plate and top with the glazed root vegetables. Place the ham atop the root vegetables at an angle to allow the veggies to be seen. Spoon dollops of the pickled mustard seeds on top and around.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »