Lifestyle
Orange honey glazed ham, green beans, and mashed potatoes
Add a sticky honey and orange glaze to ham for a delicious sweetness that contrasts with the saltiness of the meat.
Craving succulent ham, glistening with a sweet and tangy glazen but in a rush for time? This orange honey-glazed ham does the trick! The glaze’s citrus notes cut through the richness of the ham, while the honey caramelises under heat, forming a sticky, glossy coating. Serve with green beans and classic mashed potatoes. Recipe compliments of Instant Pot.
Ingredients
For the ham
- Spiral cut ham ㅤ
- 2 tbsp Dijon mustard ㅤ
- 1 tbsp orange marmalade ㅤ
- ¼ cup runny honey ㅤ
- 2 cups water ㅤ
For the beans
- 3 cups fresh green beans, ends trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup sliced almonds, toasted
For the mashed potatoes
- Three large potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- Salt and pepper, to taste
- Optional: 2 tablespoons fresh chives, chopped
Method
For the ham
- In a medium mixing bowl, combine the Dijon mustard, orange marmalade, and honey until smooth.
- Place the trivet in the inner pot of a multi-function pressure cooker fitted with the pressure-cooking lid. Add the water to the bottom of the pot.
- Add the spiral cut ham, cut side down, on the trivet. Brush the marinade over the ham, making sure to get into all the crevices.
- Close the lid and Pressure Cook on HIGH for 15 minutes. Allow the pot to naturally release for 5 minutes, then flip the valve and release the remaining pressure.
- Set aside the pressure-cooking lid. Broil the ham, as is, at 205˚C for 5-7 minutes, or until the tops of the ham are golden brown. Feel free to baste the ham halfway through with the juices in the pot.
- Carefully remove the ham and set aside on a serving platter. Remove the trivet.
- Press Sauté – High/More for 10 minutes. Bring the sauce to a boil and whisk constantly. Sauté the mixture for 8-10 minutes, or until the sauce reduces and thickens. Pour over the ham and serve warm.
For the beans
- Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 3-4 minutes. Drain and plunge into ice water to stop the cooking process. Drain again and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the green beans to the skillet. Toss to coat with the garlic and oil. Season with salt and pepper. Cook for another 2-3 minutes, or until the beans are heated through.
- Transfer the green beans to a serving dish. Sprinkle with toasted sliced almonds before serving.
For the mashed potatoes
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are very tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Over low heat, gently stir the potatoes for a minute or two to dry them out.
- Mash the potatoes with a potato masher until smooth. Add the butter and continue to mash until the butter is fully incorporated.
- Gradually add the milk, mashing and mixing until the potatoes are creamy and smooth. Season with salt and pepper to taste.
- If using, stir in the chopped chives. Transfer to a serving bowl and serve warm.
