Ham steaks with a sweet and zesty glaze, creamy chive smashed potatoes and festive cranberry green beans will remind you of a holiday feast any night of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat your broiler to high and wash and dry all produce. Cut potatoes into 1/2-inch pieces. Trim beans, then cut in half. Thinly slice chives. Pat ham steaks dry with paper towels.
Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. ((NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.
While potatoes cook, stir together honey and dijon in a small bowl. Set aside. Whisk together vinegar, 1 tsp honey-mustard and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add cranberries to the dressing and stir together
Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then ham. Cook until golden-brown, 1-2 min per side. Remove the pan from the heat and transfer ham to a foil-lined baking sheet.Spread half the honey-mustard over ham steaks. Broil until glaze begins to brown, 3-4 min.
While ham broils, heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove the pan from the heat and transfer beans to bowl with dressing. Toss to combine.
When the potatoes are tender, drain and return the potatoes to the same pot. Using a masher, mash in sour cream and 2 tbsp butter (dbl for 4 ppl) until creamy. Stir in half the chives and season with salt and pepper. Divide ham, smashed potatoes and beans between plates. Sprinkle over remaining chives. Serve with remaining honey-mustard.