Honey Balsamic-Glazed Ham With Garlic Kale And Smashed Potatoes

Pork
Honey Balsamic-Glazed Ham With Garlic Kale And Smashed Potatoes
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Description

Ham typically refers to meat from the hind leg that has been either wet-cured or dry-cured and often is smoked.

Ingredients

3 pounds boneless ham
1/2 cup water
8 ounces crushed pineapple packed in juice (2/3 Cup Pineapple, 1/3 Cup Juice)
1/2 cup honey
1/2 cup balsamic vinegar
2 tablespoons unsalted butter
2 tablespoons soy sauce
1/2 teaspoon fresh thyme
1/4 teaspoon dried thyme
1/2 teaspoon black pepper
3 pounds small red potatoes (Scrubbed But Unpeeled)
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley
1 1/2 teaspoons dried parsley
2 tablespoons fresh parsley
2 tablespoons extra-virgin olive oil
2 cloves garlic (Sliced)
2 pounds kale leaves (Or Baby Spinach, Chopped)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

1Make the Honey Balsamic Glaze, in a small heavy saucepan, bring ingredients to a boil over high heat, stirring often. Reduce the heat to low and simmer, stirring often, until the liquid is reduced by about half, 7 to 10 minutes. Transfer to small bowl and let cool to room temperature.
2Preheat oven to 350 degrees F. Using a sharp knife, score ham in a crosshatch pattern. Place ham in roasting pan and add 1/2 cup water. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and spread half of the glaze over the ham, forcing it into the scored cuts. Bake for 15 minutes. Repeat with remaining glaze and bake until a meat thermometer inserted into the center of the ham reads 140 degrees F., about 15 minutes more. If necessary, to keep glaze from scorching, tent ham with aluminum foil. Let stand at room temperature for 10 minutes before slicing.
3Make the Smashed Potatoes, after about 30 minutes of baking the ham, place potatoes in large saucepan and add enough cold salted water to cover by 2 inches. Cover saucepan and bring to a boil over high heat. Uncover and reduce heat to medium. Cook until tender, about 20 minutes. Drain well and return potatoes to saucepan. Add butter, oil, salt, and pepper and crush with a large fork, then stir in the parsley. Partially cover with the lid to keep warm.
4Make the Garlic Kale, rinse kale, shake off excess water, and put in a large bowl. In a large saucepan, heat the oil and garlic over medium heat until the garlic is softened, about 1 minute.In batches, stir in the kale and cook until the first batch is wilted before adding more. Cook, uncovered, stirring often, until just tender, about 5 minutes. Season with salt and pepper.
5Slice the ham crosswise and serve with the smashed potatoes and kale.
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NutritionView more

790Calories
Sodium123%DV2960mg
Fat68%DV44g
Protein78%DV40g
Carbs21%DV62g
Fiber28%DV7g

PER SERVING *

Calories790Calories from Fat400
% DAILY VALUE*
Total Fat44g68%
Saturated Fat16g80%
Trans Fat
Cholesterol115mg38%
Sodium2960mg123%
Potassium
Protein40g78%
Calories from Fat400
% DAILY VALUE*
Total Carbohydrate62g21%
Dietary Fiber7g28%
Sugars0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.