This is a great holiday dish. You’ll have leftover ham of course, but you can do so much with it. Tomorrow I’ll post a great egg casserole to make with some of that leftover ham.
Ham with Lentils and Potatoes (Oven or Slow Cooker)
- 1 (6-8 lb) ham, I prefer Pedersen Farms
- 3/4 cup honey
- 3/4 cup apple cider
- 3/4 cup spicy mustard
- 1/2 cup molasses
- 1/4 cup horseradish
- 1 TBSP dry mustard
- 1 tsp allspice
- 1 tsp crushed red pepper, optional
- 2 1/2 - 3 lbs sweet potatoes, peeled and cut into chunks
- 2 TBSP olive oil
- 1 TBSP dijon mustard
- 1 TBSP honey
- Salt and pepper
- 1 1/2 cups dried lentils, picked over for stones and dirt
- 4 cups chicken broth
- Score ham to allow marinate to penetrate.
- Mix together 3/4 honey, cider, mustard, molasses, horseradish, dry mustard, allspice, and red pepper. Add ham and marinate for 24 hours.
- Toss sweet potatoes, oil, dijon, 1 TBSP honey, and salt and pepper
- Place lentils and broth in bottom of baking pan or slow cooker.
- Place potatoes on lentils.
- Place ham face side down (the side you would slice first), on top of all, and drizzle marinade over everything.
- Bake at 350 for about 2-3 hours, or until potatoes and lentils are done. Slower cooker for 6-8 hours on low or until potatoes and lentils are done.
- Add more broth, if it gets too dry while cooking.
- In the oven if the ham starts to brown too much, cover it. Stir potatoes and lentils if needed.