Apricot and Mustard-Glazed Ham

Prep and boil the potatoes: Wash and dry all produce. Bring a large pot of salted water to a boil. Cut the zucchini into 1/2-inch wide sticks. Strip 21/2 tbsp thyme leaves from the stems. Peel (if desired) and cut the potatoes into 1/2-inch pieces. Add the potatoes to the boiling water. Cook until they are fork-tender, 12-15 min.

Make the marinade: Meanwhile, in a medium bowl, combine the jam, mustard and thyme leaves. Spoon half the marinade into a shallow dish along with the ham steaks. Coat the ham on both sides with the marinade. Set aside.

Roast the veggies: Toss the carrots on a foil-lined baking sheet with a drizzle of oil. Toss the zucchini on another foil-lined baking sheet with a drizzle of oil. Drizzle the remaining marinade over both veggies. Season both with salt and pepper. Roast the carrots in the centre of the oven, stirring halfway through, until golden-brown, 20-25 min. Roast the zuchini in the centre of the oven, stirring halfway through, until softened, 9-10 min. (TIP: Zucchini will be cooked before the carrots!)

Cook the ham: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the ham steaks. (Keep the marinade in the shallow dish - we'll use it to make a sauce later!) Cook until golden, 2-3 min on each side. (TIP: Do not crowd the pan - work in batches if necessary.) Transfer to a plate, covering with foil to keep warm.

Make the pan sauce: In the same pan, add the leftover marinade from the shallow dish along with 1/3 cup water. Cook for 1 min, scraping up any browned bits from the bottom of the pan. Remove the pan from the heat. Stir in sour cream.