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Honey-Mustard Ham Steak

Honey-Mustard Ham Steak

with Cranberry Green Beans and Creamy Chive Smashed Potato

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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!

Allergens:Mustard/MoutardeSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Ham Steaks

300 g

Yellow Potato

170 g

Green Beans

7 g

Chives

¼ cup

Dried Cranberries

4 tsp

Honey

2 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Salt*

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories730 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate61 g
Sugar18 g
Dietary Fiber6 g
Protein39 g
Cholesterol125 mg
Sodium1880 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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.

6

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.