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+ servings

Glazed Ham, Mashed Potatoes, Asparagus & Mushrooms

Servings 4 adults


For the ham

  • 1 small tavern ham
  • 1 small jar orange marmalade
  • 1 1/2 cups chicken stock
  • 2 tbsp whole grain mustard
  • 1 pinch ground cloves

For the mashed potatoes

  • 6 russet potatoes washed, diced (no need to peel)
  • 1 cup chicken stock
  • 1/3 cup mayo
  • 1 stick butter or vegan butter
  • 6 cloves garlic peeled, smashed
  • 2 tsp garlic powder
  • salt
  • pepper

For the asparagus & mushrooms

  • 1 bunch asparagus trimmed, cut into 1in lengths
  • 6-8 mushrooms cut into quarters
  • 2 cloves garlic peeled, chopped
  • olive oil
  • salt
  • pepper
  • 2 tsp lemon zest
  • 1 squeeze lemon juice fresh from a lemon


For the Ham

  • Preheat the oven to 300. Unwrap the ham and place it in a roasting pan large enough that you will be able to get a spoon underneath the ham easily to baste the ham later in cooking.
  • Make the glaze by whisking together the marmalade, chicken stock, whole grain mustard, and ground cloves. Pour the glaze over the ham evenly.
  • Cover the entire ham with tin foil, making sure the foil doesn't hug tightly to the ham - there should be room between them.
  • Bake the ham at 300 for 4-6 hours. About 2-3 hours before dinner, remove the foil. Baste the ham every 30 minutes by spooning some of the glaze liquid from the bottom of the pan over top the ham. Do this until it's time for dinner.

For the mashed potatoes

  • Bring a large pot of water to boil. Add the potatoes and garlic cloves to the water, along with a large pinch of salt. Boil for 20 minutes.
  • While the potatoes boil, microwave the chicken stock for 2 minutes. Melt the butter separately. As the potatoes finish, reserve 1 cup of the boiling liquid and set aside.
  • Drain the potatoes and add them to a large mixing bowl with the butter. Use a hand mixer to beat the potatoes until they start to clump together. Add the mayo and continue to mix for a couple minutes.
  • Add the garlic powder, a couple pinches each of salt and pepper, and 1/4 cup of chicken stock and continue mixing. Add the stock every 30 seconds, 1/4 cup at a time, until you reach a consistency you like. If the potatoes are too dry, use some of the reserved boiling liquid. Season with salt and pepper to your preference. Use some of the ham jus in place of gravy (you can even thicken the jus if you want).

For the asparagus & mushrooms

  • Add 2 tbsp of olive oil to a frying pan over medium heat. Once the oil is heated, add the asparagus and mushrooms to the pan, seasoning with salt and pepper.
  • Toward the end of cooking, add the garlic and lemon zest and toss to mix evenly. Turn off heat, squeeze lemon over, and cover until ready to serve.