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Holiday Dinner Menu: Maple Dijon Rosemary Ham

Maroon Christmas table set with white dinner ware and gold flatware

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Hosting Christmas dinner? We’ve partnered with Marcella DiLonardo, founder of Modest Marce, to provide you with a holiday dinner menu your guests will love.

A new home brings new holiday traditions and a space big enough to host the most beautiful gatherings! I love Christmas so much that I decorated the house the day after Halloween. (If it weren’t for the Grinch, I would have done it earlier!)

Cranberry and birch branches in a large white vase on a wood sideboard

Now that Christmas is just around the corner, I finally get to display my fancy silverware and dishes. I find setting the holiday table just as exciting as preparing the meal. I wanted to keep this year’s set up both elegant and wintery, so I paired deep red linens with gorgeous gold accessories!

Glazed ham in a copper roasting dish along with seasoned potato wedges

To spice things up a bit, I swapped out the traditional turkey for a maple Dijon rosemary ham.

Roasted potato wedges in a white dinner bowl with a gold serving spoon

Leafy green salad with walnuts and apple and red onion slices in a hammered iron serving bowl

To tie the meal together, I used accents of maple and Dijon in my other dishes, including the roasted potatoes and salad dressing. Ham is a simple alternative to turkey that requires much less stress and carries a ton of flavor. If you are adventurous like my family, maybe your Christmas will have a ham and turkey! Happy Holidays!

Print Recipe
Apple, Walnut and Blue Cheese Salad ft. Maple Dijon Vinaigrette
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Servings
8
Ingredients
For the salad:
  • 1 package spring mix lettuce
  • 1/2 cup crumbled blue cheese
  • 2 apples thinly sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup walnuts shelled
  • 1/2 cup dried cranberries optional
For the vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon brown sugar
  • 1 clove of garlic grated
  • salt and pepper to taste
Servings
8
Ingredients
For the salad:
  • 1 package spring mix lettuce
  • 1/2 cup crumbled blue cheese
  • 2 apples thinly sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup walnuts shelled
  • 1/2 cup dried cranberries optional
For the vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon brown sugar
  • 1 clove of garlic grated
  • salt and pepper to taste
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Instructions
  1. For the salad: Fill a large salad bowl with the spring mix lettuce. Top with blue cheese, apples, red onions, walnuts and dried cranberries. Toss with dressing when ready to serve.
  2. For the vinaigrette: In a mixing bowl whisk the olive oil, balsamic, Dijon mustard, maple syrup, brown sugar, garlic, salt, and pepper. Store in a glass jar until ready to serve.
Print Recipe
Maple Dijon Rosemary Ham
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Servings
12
Ingredients
  • 8 lbs cooked ham butt end
  • 1/4 cup unsalted butter
  • 1/2 cup chicken stock
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup
  • 2 tablespoons whole grain mustard
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 garlic clove minced
  • 2 shallots minced
  • salt and pepper to taste
Servings
12
Ingredients
  • 8 lbs cooked ham butt end
  • 1/4 cup unsalted butter
  • 1/2 cup chicken stock
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup
  • 2 tablespoons whole grain mustard
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 garlic clove minced
  • 2 shallots minced
  • salt and pepper to taste
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Instructions
  1. Preheat oven to 325 degrees.
  2. Place the ham with skin side up in a large roasting pan. Score the ham in a diamond pattern.
  3. In a saucepan, over low heat, melt the butter. Add the chicken stock, brown sugar, maple syrup, whole grain mustard, rosemary, cinnamon, and nutmeg. Stir until all ingredients are evenly mixed.
  4. Add in the garlic, shallots, salt, and pepper.
  5. Drizzle marinade over ham, leaving a 1/4 cup of reserve to glaze the ham towards the end of the cooking process.
  6. Bake the ham for 2 hours.
  7. Brush with the reserved glaze and cook for an additional 15 minutes.
  8. Remove from oven and serve immediately.
Print Recipe
Roasted Maple and Rosemary Potatoes
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Servings
8
Ingredients
  • 4-5 pounds potatoes washed, and cut into one inch cubes
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon dried rosemary
  • 2 garlic cloves minced
  • 5 shallots roughly chopped
  • salt and pepper to taste
Servings
8
Ingredients
  • 4-5 pounds potatoes washed, and cut into one inch cubes
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon dried rosemary
  • 2 garlic cloves minced
  • 5 shallots roughly chopped
  • salt and pepper to taste
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Instructions
  1. Preheat oven to 425 degrees.
  2. On a large tray or roasting pan add the potatoes.
  3. Toss them in olive oil, maple syrup, rosemary, garlic, shallots, salt and pepper.
  4. Bake for 1 hour, rotating the potatoes once during the cooking process.
Recipe Notes

NOTE: If you want to cook the potatoes in the same pan as the ham, like I do, simply place the potatoes at the bottom of the roasting pan before adding the ham + marinade. Cook for the full two hours with the ham. Then remove the ham, turn up the heat to 450 degrees and roast the potatoes for an additional 30 minutes to ensure they are fully cooked and crispy.

Don’t forget the appetizers! Get recipes from Half Baked Harvest.

Comments

  1. Darlene

    Looks so delicious. I must try this entire meal. Lovely presentation!!!

    December 10, 2016 | Reply
  2. Phil

    I am with you , that ham over turkey this year .

    December 10, 2016 | Reply

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