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Mini Christmas Ham

Mini Christmas Ham

with Marmalade Glaze, Roasted Potatoes & Sauteed Greens

Christmas Gourmet
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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.

Allergens:MilkGlutenSulphites

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.

Preparation Time60 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

orange

1 bunch

rosemary

½ sachet

orange marmalade

1 unit

half piccolo ham

(May be present Gluten, Milk, Soy, Egg, Sulphites)

2 unit

potatoes

4 clove

garlic

1 bag

green beans

1 bunch

asparagus

½ unit

lemon

¼ packet

panko breadcrumbs

(ContainsGluten)

1 tub

wholegrain mustard

(ContainsSulphites)

Not included in your delivery

olive oil

1.5 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

40 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3330 kJ
Fat40.3 g
of which saturates18.7 g
Carbohydrate76.3 g
of which sugars38.2 g
Dietary Fibre0 g
Protein48.4 g
Cholesterol0 mg
Sodium3600 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Large Pan
Oven Dish
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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

  • See separate recipe card for Brownie recipe.*