Target: 6 × 4 inches · landscape

Maple-Dijon Ham with Scalloped Potatoes

155 min · 4 servings plus leftover ham

Ingredients

□ 5 lb fully cooked bone-in ham

□ 1 1/2 lb Yukon Gold potatoes

□ 1 large yellow onion

□ 2 cups heavy cream

□ 1 cup whole milk

□ 2 tbsp unsalted butter

□ 2 tbsp all-purpose flour

□ 1 cup shredded Gruyere cheese

□ 1/3 cup maple syrup

□ 2 tbsp Dijon mustard

□ 1 tbsp apple cider vinegar

□ 1 1/2 lb Brussels sprouts

□ 6 bacon slices

□ kosher salt, black pepper, olive oil, and fresh thyme

1. Heat oven to 375 F; slice potatoes and onion, prep sprouts, and crisp bacon.

2. Make onion cream, then layer it with potatoes and Gruyere in a covered baking dish.

3. Bake potatoes 35 minutes, lower oven to 325 F, and warm the covered ham for 60 minutes.

4. Warm maple-Dijon glaze, reserve 2 tbsp, then finish ham, potatoes, and sprouts at 425 F for 20 minutes.

5. Rest ham 10 minutes; finish sprouts with bacon and glaze, serve, and save the remaining ham.

Cook’s note: Reserve a little tangy glaze for sprouts and add bacon only after roasting.