INGREDIENTS
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1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
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1/4 cup maple syrup
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1 tsp. Dijon mustard
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1 smoked skinless bone-in ham (shank or butt-end portion), 7 lb./3.2 kg
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2 lb. (900 g) parsnips, trimmed, peeled and cut into 1/2-inch-wide spears
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2 pkg. (340 g each) baby carrots
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3 Tbsp. olive oil