Classic Christmas Ham

With Pineapple Clove Glaze, Potatoes Au Gratin, and Roasted Broccoli

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

This is one 1950s throwback that we’re proud to share! Our ham steak is coated in a pineapple, allspice, and cherry jam glaze and caramelized for maximum flavor. You’ll whip up your own ridiculously cheesy, ridiculously delicious au gratin potatoes and serve it with a side of roasted broccoli for balance. The dish is finished off in throwback fashion with a retro canned pineapple ring and an electric red maraschino cherry. Yum.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 2 Maraschino Cherries
  • 12 Chives
  • 16 Boneless Ham Steak
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    1½ oz. Cheddar Cheese, Shredded
  • Info
    ⅓ oz. Butter
  • 6 fl. oz. Pineapple Juice
  • 1½ oz. Cherry Jam
  • ½ tsp. Allspice
  • 5 oz. Broccoli
  • 1½ oz. Pineapple Rings
  • Nutrition (per serving)

  • Calories
    723
  • Carbohydrates
    97g
  • Fat
    28g
  • Protein
    51g
  • Sodium
    2460mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Colander
  • 1 Medium Pot
  • 1 Small Oven-Safe Casserole Dish
  • 1 Mixing Bowl
  • 1 Medium Pan
  • Step 1 - Start Potatoes and Prepare Ingredients
    1

    Start Potatoes and Prepare Ingredients

    Preheat oven to 400 degrees. Prepare a baking sheet with foil. Place a colander in the sink. Thoroughly rinse produce and pat dry. Peel and slice potatoes into very thin 1/8" rounds. Cover with lightly salted water in a medium pot and bring to a boil. Cook until slightly pliable, about 8-10 minutes. Drain cherries and reserve juice. Mince chives. Rinse ham and pat dry.

  • Step 2 - Bake the Gratin
    2

    Bake the Gratin

    Drain softened potatoes and return to pot. Add evaporated milk, ¼ cup water, half the cheese, half the chives, and 1 tsp. salt to pot and cook until over medium heat until bubbling, about 2 minutes. Transfer potatoes to a small casserole dish, top with remaining cheese, and cover with foil (position foil shiny-side down and lightly coat with cooking spray to prevent cheese from sticking). Bake for 15 minutes. Uncover and bake until cheese is browned, about 8-10 minutes.

  • Step 3 - Score and Sear Ham
    3

    Score and Sear Ham

    Heat a medium pan over medium-high heat. Score one side of the ham by slicing shallow lines in a cross-hatch pattern (This allows glaze to penetrate the meat. Plus, it looks cool.). Add butter and ham (scored-side down) to pan and sear for 1 minute on each side, or until browned. Transfer to plate and set aside.

  • Step 4 - Make the Glaze
    4

    Make the Glaze

    Return pan to medium heat and add pineapple juice, cherry jam, cherry juice, ¾ cup water, and allspice to pan. Return ham and any accumulated juices to pan and cook 4-6 minutes, scored side up, until ham has reached a minimum internal temperature of 140 degrees and sauce has reduced to a glaze. Glaze should be thick enough to stick to ham - be careful not to over reduce. If glaze gets too sticky, add 1 Tbsp. of water to loosen.

  • Step 5 - Roast the Broccoli
    5

    Roast the Broccoli

    Toss broccoli in a bowl with 1 tsp. olive oil and a pinch of salt. When you uncover potatoes (7-10 minutes left to cook), place broccoli on same baking sheet. They should finish at the same time, but if you like your broccoli extra-crispy you can remove the potatoes first and give the broccoli a few more minutes, keeping a close eye so it doesn't burn.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Scoop a portion of potatoes onto a plate. Place roasted broccoli next to potatoes. Spoon glaze onto the plate. Place a ham steak over the glaze and top with a pineapple ring. Place a maraschino cherry in the middle of the ring. Garnish with remaining chives.