Savory Mustard Onion Ham and Potatoes

Sometimes I want ham without the pineapple and sweet glaze. I had two mini ham loaves that were already cooked and sliced, along with some canned potatoes, and wanted to make something savory and oniony. A buttery mustard sauce sounded like just the thing to bring it all together.

This recipe uses vegetable Better Than Bouillon mixed with hot water, Dijon mustard, Worcestershire sauce, and butter. I also added tarragon and the tiniest pinch of ground cloves. It is a different direction from a traditional sweet ham dinner, with pantry ingredients doing much of the work.

Before You Jump to Recipe

• Use fully cooked, sliced mini hams.
• Drain and rinse the canned potatoes before adding them.
• The butter goes directly into the pan without melting it first.
• Preheat the oven, but there is no need to preheat the roasting pan.
• Use just a tiny pinch of ground cloves.
• Keep the ham slices close together to help prevent them from drying out.
• Taste the sauce before adding salt. The ham, bouillon, mustard, and Worcestershire already contribute salt.
• This method uses a covered roasting pan in a conventional oven.

Starting With Fully Cooked Ham

Already cooked and sliced ham makes this dinner easier to put together. The goal is to warm it through while keeping the slices moist. Keep the slices nestled together in their original

loaf shape, and spoon some sauce over the top and between a few of the slices.

A portion of fully cooked boneless ham or thicker slices of leftover ham can also work. The warming time will depend on the size and thickness of the ham, so follow its package directions when available. Thin deli ham is better suited to a different preparation.

Ingredients

2 lb lean, fully cooked ham (trimmed of visible fat)

2 cans (15 oz each) sliced potatoes, drained and rinsed

1 large onion, thinly sliced

½ cup fat-free vegetable broth

2 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

½ teaspoon dried tarragon

Pinch of ground cloves

Black pepper to taste

1 teaspoon brown sugar (optional)

Cooking spray instead of butter

Instructions

Preheat oven to 375°F (190°C).

Spray a baking dish lightly with cooking spray.

Arrange sliced potatoes, ham and onions in layers.

Mix broth, Dijon mustard, whole-grain mustard, Worcestershire sauce and seasonings.

Pour the sauce evenly over the ham and potatoes.

Cover with foil and bake for 30 minutes.

Remove foil and bake another 15 minutes until golden and tender.