Ultimate Holiday Ham Dinner Kit

For this extra-festive feast, we've added even more fixings to our traditional ham dinner, but it's still a cinch to prepare. Just follow the instructions and gather everyone around the table. Happy Holidays, from the Good Eggs Kitchen to yours.  

Baked Brie en Croûte with Crackers

Preheat the oven to 400°F. Line a sheet pan with parchment or foil. Set the Brie on the prepared pan and bake until the pastry is golden brown and the cheese is melty, 20 to 25 minutes. Serve warm with crackers and, if you have any on hand, honey for drizzling. 

Pasture-Raised Ham & Whole-Grain Mustard 

Preheat the oven to 300°F. Remove the ham from the packaging and place it in the roasting pan. Score the fat with a knife and cover the ham with foil. Bake until warmed through or the internal temperature reaches about 120°F, 1½ to 2 hours. Remove the ham from the oven and turn up the heat to 425°F. Generously brush the ham with the mustard, return it to the oven, and roast until glazed and the internal temperature reaches 140°F, 20 minutes longer. Let the ham rest for 20 to 30 minutes before carving across the grain, cutting around the bone. 

Scalloped Potatoes with Bacon & Chives

Preheat the oven to 375°F. Remove the lid from the container. Bake until the potatoes are golden and bubbling, 10 to 15 minutes. 

Meanwhile, chop 3 tablespoons chives. Roughly chop any larger pieces of bacon, if necessary. In a large sauté pan over medium heat, add the bacon and cook until crispy, stirring once or twice, 3 to 5 minutes. Transfer the bacon to a paper towel-lined plate. When ready to serve, scatter the bacon and chives over the potatoes.

Roasted Winter Vegetables with Hazelnut Brown Butter

Preheat the oven to 375°F. Remove the lid from the container. Season the vegetables with salt and pepper to taste. Bake until warmed through, 5 to 10 minutes. 

Meanwhile, in a skillet over medium-low heat, melt ½ cup butter. When the butter begins to foam, add the hazelnuts and a few sprigs of thyme, and cook until the butter turns a rich golden brown and smells nutty, 7 to 10 minutes. Remove from the heat, discard the thyme sprigs, and season with a generous pinch of salt. 

Pick a few sprigs of thyme leaves and toss the stems. Just before serving, spoon the hazelnut brown butter over the veggies and sprinkle with thyme leaves.

Winter Chicory Salad with Citrus, Avocado & Meyer Lemon Vinaigrette

Peel and slice ¼ cup shallots. In a large bowl, toss the shallot slices with about ⅓ cup of the Meyer lemon vinaigrette. Season with salt and pepper. Trim and core the chicories. Tear the leaves into bite-size pieces. Peel, pit, and slice the avocado.

Cut off the tops and bottoms of the citrus, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the citrus into rounds. 

Toss the chicories and shallots together until combined. Season with salt and pepper. Scatter the citrus and avocado over the top, drizzle with more of the vinaigrette, and serve. 

Parker House Rolls with Honey Butter

Preheat the oven to 375°F. Set the honey butter on the counter, and let it come to room temperature. Place the rolls on a sheet tray and slide into the oven to warm, 5 minutes. Tuck into a clean towel to keep warm until serving. Serve with honey butter.

Braised Apples & Red Cabbage 

In a pot over medium-low heat, reheat the apples and cabbage, stirring occasionally, 5 minutes. 

Cranberry Sauce

Let the cranberry sauce come to room temperature before serving. 

Apple Pie & Vanilla Ice Cream

Let the pie come to room temperature before cutting into wedges for serving. Or preheat the oven to 375°F, and warm the pie until golden and bubbling, 15 minutes. Serve with scoops of vanilla ice cream. 

Contains: milk, eggs, tree nuts, wheat.