Campfire Sugar Ham with Dijon Roasted Potatoes

by Sabrina Snyder

Published on Last updated

46 Comments

5 from 5 votes
6
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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Campfire Sugar Ham with Dijon Roasted Potatoes adds a perfectly sweet and savory dimension to your Easter dinner.

Campfire-Sugar-Ham-with-Dijon-Roasted-PotatoesCampfire Sugar Ham with Dijon Roasted Potatoes Cured and Smoked, these limited edition CUREMASTER RESERVE™ Ham are a great addition to your Easter Dinner and are the generous sponsors of this post. All opinions are still my own of course, but they wouldn’t be in this post if I didn’t absolutely love the ham. I’ve also included menu ideas for different glazes if you prefer other flavors.Campfire Sugar Ham with Dijon Roasted Potatoes adds a perfectly sweet and savory dimension to your Easter dinner.With Easter coming up on our heels I’ve been having a lot of fun preparing my menu. Today’s post with yesterday’s Tin Roof Bistro Brussels Sprouts makes a perfect plate of food for your Easter meal.

CUREMASTER RESERVE™ Ham made the meal a total cinch to make and I am pretty in love with the gorgeous packaging it arrived in as well as the instructions which allow for wine consumption during the hands-off cooking process. Double win. Plus the small amount of ham we had at the end of the meal has made for some amazing breakfasts and lunches after being browned in a skillet. You can head over to the CUREMASTER RESERVE™ site and learn more about the different varieties, glazes and place your order,  just maybe not on an empty stomach like I did when choosing mine. I ended up craving a sandwich at 6 o’clock in the morning (they all look so good!).

The ham is delicious and hardwood smoked. My ham arrived with a certificate and I could tell it was one of just 2,400 hams (mine was #437) in the small-batch line that is overseen by only 7 different Curemasters in the last 50 years.

Campfire Sugar Ham with Dijon Roasted Potatoes adds a perfectly sweet and savory dimension to your Easter dinner.The dijon roasted potatoes in the Campfire Sugar Ham with Dijon Roasted Potatoes meal are a total breeze to make too, a simple roasted potato wedge recipe quickly tossed with whole grain dijon mustard right when it comes out of the oven keeps the potatoes moist while crunchy and tangy all at the same time.

I was drawn like a bee to a flower by the Campfire Sugar Rubbed variety with the Crunchy Brown Sugar Glaze made with crunchy sugar crystals from France. There are more varieties you can choose from including Vermont Maple, Clover Honey, Double Smoked and Brown Sugar.

There are also more glazes to choose from including Pineapple Ginger, Honey Dijon, Apple Cider Bourbon, Cranberry Chipotle, and Brown Sugar Sriracha. It’s pretty hard to go wrong but here are some pairing ideas for the different flavors:

  • Crunchy Brown Sugar Glaze: With molasses and brown sugar these flavors are rich and sweet so you’ll want to pair it with light, bright flavors and a bit of acidity. The lemon juice and mustard in the potatoes and Brussels sprouts are the perfect accompaniment.
  • Pineapple Ginger Glaze: With the bite from the ginger and the sweet acid from the Pineapple you can add a side of roasted sweet potatoes or a carrot soufflé as a sweet creamy counterbalance.
  • Honey Dijon Glaze: Sweet from Honey and a bite from the dijon a light salad and sauteéd garlic green beans would round out the flavors.
  • Apple Cider Bourbon Glaze: Sweet from the hints of Apple and a punch from the bourbon flavor you could pair it with roasted potatoes and a corn succotash.
  • Cranberry Chipotle Glaze: A little kick from the chipotle would go great with a roasted bell pepper side along with a spicy cornbread pudding or Jalapeno Popper Cornbread.
  • Brown Sugar Sriracha Glaze: Sweet heat from brown sugar and Sriracha, roasted Ginger-Garlic Carrots would play well with the Sriracha along with smashed roasted red potatoes.

Campfire Sugar Ham with Dijon Roasted Potatoes adds a perfectly sweet and savory dimension to your Easter dinner.

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Dinner, then Dessert

Campfire Sugar Ham with Dijon Roasted Potatoes

Campfire Sugar Ham with Dijon Roasted Potatoes adds a perfectly sweet and savory dimension to your Easter dinner.
Yield 6
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder
Campfire Sugar Ham with Dijon Roasted Potatoes adds a perfectly sweet and savory dimension to your Easter dinner.
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Ingredients
 

  • 1 Ham , CUREMASTER RESERVE™ Ham (Campfire Sugar)
  • 1 cup Crunchy Brown Sugar Glaze
  • 2 pounds russet potatoes , peeled and chopped into 1 inch cubes
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper , freshly cracked if possible
  • 1 tablespoon whole grain mustard

Instructions

  • Heat your CUREMASTER RESERVE™ Ham according to the instructions with your packaging (especially the parts where you get to enjoy some wine! Ha!).
  • Pre-heat oven to 375 degrees.
  • Toss the potatoes with canola oil, salt and pepper.
  • Spread onto a cookie sheet and roast for 25-30 minutes.
  • Remove from oven and toss with whole grain mustard.

Nutrition

Calories: 302kcal | Carbohydrates: 63g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 436mg | Potassium: 679mg | Fiber: 2g | Sugar: 37g | Vitamin C: 8.6mg | Calcium: 50mg | Iron: 1.6mg

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Campfire Sugar Ham with Dijon Roasted Potatoes adds a perfectly sweet and savory dimension to your Easter dinner.This is a sponsored post written by me on behalf of CUREMASTER RESERVE™ Ham. Campfire Sugar Ham with Dijon Roasted Potatoes adds a perfectly sweet and savory dimension to your Easter dinner. Campfire Sugar Ham with Dijon Roasted Potatoes adds a perfectly sweet and savory dimension to your Easter dinner.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I ordered the double smoked ham with the apple cider bourbon glaze. Serving it with grilled asparagus and roaster fingerling potatoes. Some good wine, and we’re all set!!

    Reply

  5. The ham looks luscious! I would pick the crunchy brown sugar glaze too, but the honey dijon also sounds delicious! This would be perfect to serve for Easter brunch, it looks so fancy and decadent!

    Reply

    1. Haha! Unfortunately, my family already devoured the ham, so you’re out of luck there! You’ll just have to make your own!

      Reply

  8. Oh my goodness, this is making my mouth water!! I haven’t had a ham in awhile. I think it’s about time.

    Reply

  10. There are so many delicious glazes to choose from. I wouldn’t know which one to try first. Everything looks so yummy!

    Reply

  11. OMG that ham looks absolutely amazing, like the perfect centerpiece for a holiday meal! I’ll have to keep an eye out at the store for that brand of ham.

    Reply

    1. I hate to disappoint, but this is a limited edition special-order ham only available online, so you won’t see it in stores any time soon!

      Reply

  13. So many delicious glazes! I read the title of your post and immediately wanted to eat it. This would make an awesome Easter meal.

    Reply

  14. We have not had ham for a long time. I will have to get the ingredients i need to make it on the weekend.

    Reply

  15. I never thought to make ham with potatoes!! My husbands favorite part of Easter is the ham dinner.

    Reply

  17. The variety of flavors for the hams made me absolutely starving! I would love to try the Apple Cider Bourbon Glaze. Sounds totally delish!

    Reply

  18. Wow. I’m not even sure what to say on this other than I. WANT. TO. EAT. IT! Just when I think you can’t possibly post something more delicious, you do!

    Reply

  19. I would really like to try that Apple Cider Bourbon Ham. I think I might keep your russet potatoes with that version, though. They just look too good.

    Reply

  21. This looks amazing! Ham and potatoes are some of my favorites. Your photos make me want to eat this right now. I wish I had some ham now! I can’t wait to try out your recipe. Yum!

    Reply