Maple Glazed Ham & Holiday Side Dishes

The holiday season is the perfect time to gather around the table with family and friends, sharing comforting dishes that bring warmth and joy. From a sweet and savory maple-glazed ham to a creamy baked white bean dish and a bright, crunchy winter slaw, these recipes are designed to complement each other beautifully and create a memorable feast.

To make the occasion extra special, I love setting a festive table with a personal touch. Using vintage dishes adds charm and nostalgia, and tying ribbons around the base of glasses creates an elegant and festive detail. A floral arrangement always brings freshness, color, and sophistication, while incorporating a piece or two of serveware passed down from family adds an extra layer of meaning and tradition to the setting. Together, the food and table create a celebration that’s as heartfelt as it is delicious.

Butcher Jay Tip:

If you’re intimidated by cooking for the holidays, a ham is a great option because it’s cured and smoked so it’s already cooked.

Winter Slaw with Maple-Dijon Dressing

Prep Time: 15 minutes
Cook Time: None
Bake Time: None
Servings: 6-8

Ingredients:

• 1 bunch Tuscan kale, stemmed and finely shredded

• 1 ½ cup Savoy cabbage, finely shredded

• 1 ½ cup red cabbage, finely shredded

• 4-5 rainbow carrots, julienned or grated

• 1 golden beet, peeled and julienned or grated

• 1 apple (such as Honeycrisp), julienned

• 1 bulb fennel, thinly sliced

• 1/4 cup + 2 tbsp olive oil

• 3 tbsp maple syrup

• 1 tsp Dijon mustard

• 2 tbsp apple cider vinegar

• 1 clove garlic, finely grated

• Salt and freshly ground pepper, to taste

• 1/4 cup chopped toasted hazelnuts (optional, for topping)

Winter Slaw with Maple-Dijon Dressing Instructions:

1. In a large bowl, combine the shredded Tuscan kale, Savoy cabbage, red cabbage, carrots, golden beet, apple, and fennel. Toss to mix evenly. Use a mandolin or a food processor with shredding and julienning attachments to make prep quicker and easier.

2. In a small bowl or jar, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, and grated garlic. Season with salt and pepper to taste.

3. Pour desired amount of dressing over the shredded vegetables and toss well to coat. Allow the slaw to sit for 10-15 minutes to let the flavours meld. You can adjust and add more dressing at any point. Any leftover dressing is perfect to keep in the fridge for up to one week.

4. Top with chopped toasted hazelnuts, if desired, for added crunch and flavor.

Feel free to adjust this recipe with things you already have on hand, don’t have hazelnuts, try almonds or omit the nuts all together. You could also use one type of cabbage, the mix of both is nice but not necessary.

Creamy Baked White Beans

Prep Time: 10 minutes
Cook Time: 10 minutes
Bake Time: 20-25 minutes
Servings: 6-8

Ingredients:

• 2 cups whole milk

• 1/4 cup butter

• 1/4 cup all-purpose flour

• 1 large leek, white and light green parts, thinly sliced

• 1 clove garlic, minced

• 1 tsp fresh thyme leaves 

• 1/2 cup chicken stock

• Salt and freshly ground pepper, to taste

• 3 cans (15 oz each) butter beans, rinsed and drained

• ½ - ¾ cup grated Parmesan cheese

Creamy Baked White Beans Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large ovenproof skillet or saucepan, melt the butter over medium heat. Add the sliced leeks and sauté until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and thyme, cooking for another minute.

3. Sprinkle the flour over the leek mixture and cook, stirring constantly, for 1-2 minutes to cook out the flour. 

4. Gradually whisk in the milk, ensuring the mixture stays smooth. Add the chicken stock and whisk, cook until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.

5. Fold in the rinsed and drained butter beans. 

6. Top with a generous layer of grated Parmesan cheese.

7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the dish is bubbling around the edges.

8. Serve directly from the ovenproof skillet or pan,  or spoon onto a serving platter.

Maple Glazed Ham

Prep Time: 10 minutes
Cook Time: 2-2.5 hours
Bake Time: 45 minutes (glazing and basting every 15 minutes)
Servings: 8-10

Ingredients:

• 1 tbsp grainy mustard

• 1/4 cup maple syrup

• 1/4 cup brown sugar

• 1/4 cup apple cider vinegar

Maple Glazed Ham Instructions:

1. Preheat your oven to 325°F (163°C).

2. In a small pot, whisk together the mustard, maple syrup, brown sugar, and apple cider vinegar until smooth. Gently heat on medium high heat for 5 minutes to dissolve the sugar and slightly reduce the sauce. Remove from the heat and set aside. 

3. Score the top of the ham in a diamond pattern using a sharp knife. This allows the glaze to penetrate and creates a beautiful presentation. Place the ham fat-side up in a roasting pan.

4. Pour a cup or two of liquid (beer, chicken stock, or even water) into the roasting pan to keep the ham moist as it cooks. Cover the pan tightly with aluminum foil to retain moisture during the initial cooking.

5. Roast the ham for about 1.5 to 2 hours (approximately 15-18 minutes per pound). Since it’s already fully cooked, you’re just reheating it while developing flavor.

6. After about 1.5-2 hours, remove the foil and increase the oven temperature to 375°F (190°C). Brush the maple glaze over the ham and bake for 20-30 minutes, basting every 15 minutes with the glaze to build up a nice caramelized crust.

7. Check the internal temperature of the ham. It should reach 140°F (60°C) since it's already fully cooked.

8. Let the ham rest for 10-15 minutes before carving. This allows the juices to redistribute and keeps the ham moist.

Ham Cooking Tips and Tricks:

Moisture: Always add liquid to the pan to keep the ham moist while baking. Beer, cider, or stock can impart additional flavour to the meat.

Covering: Keeping the ham covered at the beginning traps moisture and heat, ensuring a juicy, tender result. Once it’s heated through, uncover the ham to allow the glaze to caramelize.

Scoring: Scoring the fat layer not only helps the glaze adhere better, but it also makes for a nice presentation.

Glazing: Apply the glaze during the last 45 minutes of cooking, basting every 15 minutes. This allows the glaze to develop a glossy, caramelized coating without burning.

Resting: Let the ham rest after removing it from the oven to ensure the juices don’t run out when you carve it.