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Apricot and Mustard-Glazed Ham

Apricot and Mustard-Glazed Ham

with Mashed Potatoes and Roasted Veggie Sticks

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The combination of apricot jam and mustard makes a surprisingly delicious glaze for ham steaks! If you happen to have some buns at home, leftovers make a great ham sandwich!

Allergens:Mustard/MoutardeSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Ham Steaks

340 g

Carrot

3 unit

Zucchini

680 g

Yukon Potato

7 g

Thyme

6 tbsp

Apricot Spread

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

4 tbsp

Milk*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories594 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate55 g
Sugar16 g
Dietary Fiber6 g
Protein40 g
Cholesterol114 mg
Sodium2394 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Baking Dish
Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. (To roast the veggies.) Start prepping when the oven comes up to temperature!

2

Prep and boil the potatoes: Wash and dry all produce. Bring a large pot of salted water to a boil. Cut the zucchini into 1/2-inch wide sticks. Strip 21/2 tbsp thyme leaves from the stems. Peel (if desired) and cut the potatoes into 1/2-inch pieces. Add the potatoes to the boiling water. Cook until they are fork-tender, 12-15 min.

3

Make the marinade: Meanwhile, in a medium bowl, combine the jam, mustard and thyme leaves. Spoon half the marinade into a shallow dish along with the ham steaks. Coat the ham on both sides with the marinade. Set aside.

4

Roast the veggies: Toss the carrots on a foil-lined baking sheet with a drizzle of oil. Toss the zucchini on another foil-lined baking sheet with a drizzle of oil. Drizzle the remaining marinade over both veggies. Season both with salt and pepper. Roast the carrots in the centre of the oven, stirring halfway through, until golden-brown, 20-25 min. Roast the zuchini in the centre of the oven, stirring halfway through, until softened, 9-10 min. (TIP: Zucchini will be cooked before the carrots!)

5

Cook the ham: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the ham steaks. (Keep the marinade in the shallow dish - we'll use it to make a sauce later!) Cook until golden, 2-3 min on each side. (TIP: Do not crowd the pan - work in batches if necessary.) Transfer to a plate, covering with foil to keep warm.

6

Make the pan sauce: In the same pan, add the leftover marinade from the shallow dish along with 1/3 cup water. Cook for 1 min, scraping up any browned bits from the bottom of the pan. Remove the pan from the heat. Stir in sour cream.

7

Finish and serve: Drain and return the potatoes to the pot. Using a fork or potato masher, mash the potatoes with the butter and milk. Season with salt and pepper. Serve the ham alongside the roasted veggies and mashed potatoes. Spoon over the pan sauce and enjoy!