Roasted Citrus Ham with Cheesy Potatoes and Green Beans
Servings: 8 people
Ingredients
Citrus Ham
- 5-7 pound ham, ready to eat
- 1 can (12 oz.) Coke, 7-Up, or soda of your choice
- 1 cup orange juice
- ¼ cup brown sugar
- mustard (optional for serving)
- apple sauce (optional for serving)
Cheesy Potatoes
- 2 pounds hash brown potatoes, fresh or thawed
- 1 can cream of chicken or mushroom soup
- ¼ cup onions, finely diced
- 4 tbsps butter
- 1¼ cup sour cream
- 2 cups shredded cheddar cheese
- ¼ cup milk
- ½ tp seasoned salt
- ¼ tp pepper
- 1 tp garlic powder
- parsley (optional)
Green Beans
- 8 handfulls frozen or fresh whole green beans
- 1 tbsp olive oil
- ½ cup diced onions
- ¼ cup slivered almonds
- 2 tbsps butter
- ½ tp garlic powder
- ½ tp seasoned salt
Instructions
Roasting the Ham
- Preheat oven to 325 degrees. Place ham in a roasting pan or a 9×13 cake pan on a rack. Cover ham with a lid or foil if ham is in a cake pan. Place on the middle rack of your oven. Cooking time will depend on the size of your ham. Allow 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F to 150°F.
Citrus Glaze
- In a medium sauce pan, combine soda, orange juice, and brown sugar. Stir to combine. Make sure you don’t stir away your carbonation.
- Bring the glaze to a boil.
- Once glaze is simmering, taste it. If it’s too sweet, add water to dilute it. If it needs more tang, add orange juice. The glaze will pick up salt from the ham juices.
- Take glaze off heat and set aside. Pour the glaze over the ham one hour before the ham is done roasting. Baste ham every 15 minutes with glaze until the ham is done.
- Once the ham is done, let rest for 10 minutes before carving.
- Pour glaze from pan into serving dish. Taste before serving. Glaze can be added at the table or sliced ham can be served in glaze.
Cheesy Potatoes
- Saute the onions with butter in a large cast iron frying pan or any large pan over medium heat until the onions soften and become transparent.
- Add sour cream and can of soup (10-11 fluid oz.) to your pan. Whisk to combine and bring to a simmer. This should take about 5 minutes.
- Whisk in the shredded cheddar cheese until cheese is nicely combined into the sauce.
- Whisk in the seasoned salt, pepper, and garlic powder.
- Give it a taste. Adjust the salt, cheese, pepper, and garlic level to your taste. If you want more tang, add more sour cream.
- Check the consistency. If the sauce is too thick, it will be hard to combine with the potatoes. It should be like a thicker gravy. If you think it's too thick, add 3 tablespoons of milk at a time until it's the right consistency.
- Dump hash brown potatoes into a large bowl. Pour the cheese sauce over the hash browns. Mix them gently until all the potatoes are coated evenly with the sauce.
- Coat a 9×13 cake pan with cooking spray or your favorite oil on a paper towel.
- Spread the potatoes evenly in the cake pan.
- Cover the potatoes with foil and bake in a 325-350° oven for 1 hour or until the temperature reaches 160°. If you'd like them more brown on top, remove the foil about 15 minutes before they are done baking.
- Optional: add fresh or dried parsley to the top for color
Green Beans
- Boil 2 cups of water in a medium saucepan with a dash of salt. Add the beans to the boiling water. For frozen, bring back to a boil and let cook for 3 minutes. For fresh beans, boil for 5 minutes.
- In a small frying pan, sauté the onions and almonds in the olive oil until they are soft and translucent.
- Add the butter to the pan and stir until melted. Take off the heat.
- When beans are done, drain them. Add the butter mixture to the beans. Then add the garlic and salt. Toss to evenly coat, and serve.