Maple-Dijon Baked Ham with Scalloped Potatoes and Roasted Brussels Sprouts

A tangy maple-Dijon ham dinner with creamy onion scalloped potatoes, crisp bacon Brussels sprouts, and enough leftover ham for an easy second meal.

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

9-by-13-inch baking dish · Roasting pan · Rimmed baking sheet · Small saucepan · Instant-read thermometer

Creamy, not runny

Simmer the onion cream until it coats a spoon before layering so the potatoes bake into a rich sauce.

01. Heat oven to 375 F; slice potatoes and onion, then trim and dry sprouts.

02. Crisp bacon for 15 minutes; reserve drippings and chop it.

03. Make onion cream with butter, flour, cream, milk, thyme, and seasoning.

04. Layer potatoes, Gruyere, and onion cream in a covered baking dish.

05. Bake covered potatoes 35 minutes, then lower oven to 325 F and uncover.

06. Bake the covered ham with a splash of water for 60 minutes, until hot through and potatoes are tender.

07. Warm maple syrup, Dijon, and cider vinegar; reserve 2 tbsp of the glaze.

08. Brush ham, then roast sprouts with bacon drippings at 425 F for 20 minutes while the potatoes brown.

09. Rest ham 10 minutes and toss sprouts with bacon and reserved glaze.

10. Serve four portions with potatoes and sprouts; refrigerate the remaining ham promptly.