Name: Herb-Crusted Christmas Ham with Cranberry Jus with bacon-wrapped green beans and hasselback potatoes
Yield: 2
Cuisine: European
Ingredients: 400 g Gammon with honey mustard marinade; 25 g Panko breadcrumbs; 20 g Salted pecans; 10 g Fresh curly parsley & thyme; 1 sprig Fresh rosemary; 80 g Cranberry chutney; 1 piece Red onion; 1 piece Easy peel orange; 4 slice Bacon; 300 g Green beans; 1 piece Garlic; 25 g [Plant-based] butter; 1 tablespoon Balsamic vinegar; 1 tablespoon White balsamic vinegar; 1 tablespoon Olive oil; to taste Salt and pepper; to taste Extra virgin olive oil

HelloFresh

Recipes

Herb-Crusted Christmas Ham with Cranberry Jus

with bacon-wrapped green beans and hasselback potatoes

View our plans

Allergens:

Mosterd

•Tarwe

•Noten

•Pecannoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

200 g

Gammon with honey mustard marinade

(Contains: Mosterd May be present: Melk (inclusief lactose), Selderij, Soja, Gluten)

15 g

Panko breadcrumbs

(Contains: Tarwe)

10 g

Salted pecans

(Contains: Noten, Pecannoten)

Fresh curly parsley & thyme

½ sprig

Fresh rosemary

40 g

Cranberry chutney

½ piece

Red onion

½ piece

Easy peel orange

2 slice

Bacon

150 g

Green beans

½ piece

Garlic

Not included in your delivery

15 g

[Plant-based] butter

½ tablespoon

Balsamic vinegar

5 tablespoon

White balsamic vinegar

½ tablespoon

Olive oil

to taste

Salt and pepper

to taste

Extra virgin olive oil

Nutrition Values

Energy (kJ)3213 kJ

Calories768 kcal

Fat38.4 g

Saturated Fat13.7 g

Carbohydrate43.8 g

Sugar13 g

Dietary Fiber9.8 g

Protein55.6 g

Salt3.6 g

Potassium597.4 mg

Calcium134.1 mg

Iron1.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat the oven to 200°C.
Discard the thyme stalks. In a tall container, combine the thyme, panko, chopped pecans, half of the panko and 12.5g butter per person.
Mix with an immersion blender until a thick paste. Season with salt and pepper. Mix in the rest of the panko.

Spread the panko mixture on top of the gammon. Transfer to an oven dish and bake in the oven for 35 - 45 minutes.
Discard the plastic from the hasselback potatoes and transfer the container to a baking sheet and bake in the oven for 30 minutes.

Chop the onion. Zest and juice the orange.
Heat a knob of butter in a saucepan over medium heat. Fry the onion for 5 minutes with the rosemary sprig. Deglaze with the black balsamic vinegar.
Add the cranberry chutney, 1 tbsp orange juice per person and orange zest to taste. Simmer on low heat until serving. Season with salt and pepper.

Make 2 packets of green beans per person and wrap in a slice of bacon.
Transfer to a baking sheet and drizzle with olive oil. Season with pepper and bake in the oven for 15 minutes.

Chop the parsley.
In a bowl, combine the extra virgin olive oil with the white balsamic vinegar, the parsley and the sunflower seeds. Season with salt.