A festive holiday feast has never been so easy. This heritage ham—bone in, with beautiful marbling—comes with all the trimmings. Just follow the reheat instructions below and gather everyone around the table. Happy holidays, from the Good Eggs Kitchen to yours.
Makes 8 servings
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 honey mustard, return it to the oven, and roast until glazed and the internal temperature reaches 130°F, 20 minutes longer. Let the ham rest for 20 to 30 minutes before carving across the grain, cutting around the bone.
Preheat the oven to 375°F. Remove the lid from the container. Bake the gratin until golden and bubbling, 10 to 15 minutes.
Ingredients: gold potatoes, heavy cream, Gruyere cheese (raw cultured cow's milk and nonfat milk, salt, enzymes), white onion, salt, ground black pepper, garlic, fresh thyme, unsalted butter (cream, cultures).
Roasted Parsnips & Carrots
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, roughly chop a handful of parsley leaves. Just before serving, sprinkle the parsley over the veggies.
Ingredients: parsnips, carrots, red onion, olive oil, salt
Preheat the oven to 375°F. 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.
Ingredients: unbleached flour (wheat flour, enzyme) (wheat), water, butter (milk), eggs, sugar, nonfat milk powder (milk), salt, canola oil, yeast.
Braised Apples & Red Cabbage
In a pot over medium-low heat, reheat the apples and cabbage, stirring occasionally, 5 minutes.
Ingredients: red cabbage, apples, apple juice, onion yellow, apple cider vinegar, butter unsalted, salt.
Cranberry Chutney & Honey Mustard
Let the cranberry chutney and any remaining honey mustard come to room temperature before serving.
Ingredients: chutney (cranberries, cane sugar, water, orange juice, lemon juice, dried ginger, salt, cinnamon sticks, star anise, allspice berries Jamaican whole, black pepper, cloves whole), mustard (apple cider vinegar, water, mustard powder, honey, mustard seed yellow, salt).
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.
Ingredients: filling: apples (with citric acid, ascorbic acid), 100% pure cane sugar, enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cinnamon. crust: enriched unbleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), organic palm oil, water, 100% pure cane sugar, salt.
Contains: milk, eggs, wheat.