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 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.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.
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.
- 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
- 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.