Enjoy a celebratory meal of Christmas classics – ham, roasted spuds and bright greens with some extra-special touches – without hours in the kitchen or weeks of leftovers. And for the ultimate sweet finish, whip up an easy pan of brownies.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
half piccolo ham(May be present Gluten, Milk, Soy, Egg, Sulphites)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Preheat the oven to 220°C/200°C fan-forced. Juice the orange to get 2 tbs for 2 people / 4 tbs for 4 people. Finely chop the rosemary leaves. In a bowl, combine the orange juice, marmalade (see ingredients list), brown sugar and 1/2 the rosemary. Season with salt and pepper. Gently pull the rind off the half piccolo ham, leaving the fat underneath. Lightly score the fat in a 1.5cm diamond pattern. Place the ham, fat-side up, in a roasting dish lined with baking paper. Brush with 1/3 of the glaze. Roast, basting twice with the remaining glaze, until the glaze has caramelised, 40 minutes.
While the ham is in the oven, cut the potato (unpeeled) into 3cm chunks. Place the potato in a large saucepan of salted water. Cover with a lid and bring to the boil. Cook until tender when pierced with a knife, 10-15 minutes. While the potato is cooking, using the flat side of a knife, gently crush 1/2 the garlic cloves in their skins. When the potato is ready, drain well and return to the pan with the crushed garlic cloves, remaining rosemary and 1/2 the butter. Season generously with salt and pepper and toss in the pan to rough up the edges.
Spread the potato and garlic evenly over an oven tray lined with baking paper. Roast until golden, 30-35 minutes. Trim the green beans. Trim 3cm from the ends of the asparagus.
While the potato is roasting, finely chop the remaining garlic. Zest the lemon (see ingredients list) to get a generous pinch, then cut in half. Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden, 2-3 minutes. Add the lemon zest and season with salt and pepper. Transfer to a bowl.
When the potato has 10 minutes cook time remaining, wipe out the frying pan and return to a medium-high heat with the remaining butter and a drizzle of olive oil. Add the beans, asparagus and a dash of water and cook until just tender, 5-6 minutes. Add the remaining garlic and cook until fragrant, 30 seconds. Remove from the heat, add a squeeze of lemon juice and season with salt and pepper.
Thinly slice the ham. Place the roasted potato in a serving bowl. Place the sauteed greens on a serving platter and sprinkle the panko crumb across the centre. Serve with the ham and wholegrain mustard