Hasselback ham

Votes: 4

Time: 2 hours 20 minutes
Complexity: easily
Servings: 12

A dish of ham filled with three different fillings, arranged in an accordion-like shape, which also serves as a side dish. The cooked pork leg is scored deeply, and then alternately filled with different fillings: spinach in cream cheese, potato gratin, and candied sweet potato. The potatoes and sweet potato are pre-baked in different pans. To neatly stuff the ham, the vegetables should be sliced very thinly. For this, it's best to use a vegetable peeler. Bake the Hasselback ham, coat it with a spicy honey glaze, and serve with the remaining glaze for dipping. This delicious holiday dish is perfect for Easter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 piece of cooked ham on the bone weighing 3.5 kg.
4 tbsp (60 g) butter, room temperature
1/4 tbsp. grated parmesan
0.5 tsp fresh thyme leaves
1/3 cup + 1/4 cup heavy cream
2 small cloves garlic, crushed
450 g potatoes, peeled and cut into 0.3 cm thick slices.
2 tbsp. l. brown sugar
2 tbsp. maple syrup
0.5 tsp ground cinnamon
350 g orange sweet potato, peeled and cut into 0.3 cm thick slices.
60 g of cream cheese, room temperature
0.5 cups grated Gruyere
1/8 tsp. grated nutmeg
280 g frozen spinach, defrosted
1 shallot, chopped
0.5 cups honey

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ham, sweet potato, Parmesan cheese, Gruyere cheese, spinach, cream, thyme, nutmeg, maple syrup, cinnamon, cream cheese

Cooking the dish according to the recipe:

Preheat oven to 200°C. Grease two 22x32cm baking pans with butter, using 1 tablespoon of butter for each pan.
In a medium bowl, combine the Parmesan cheese, thyme leaves, 1/3 cup heavy cream, half the garlic, 1/2 teaspoon salt, and black pepper. Add the potatoes, toss to coat completely, and spread evenly into one of the prepared baking pans.

In a medium bowl, combine brown sugar, maple syrup, cinnamon, and 1/2 teaspoon salt. Add the sweet potatoes, toss to coat completely, and spread evenly into the other prepared baking dish.
Cover both pans with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the potatoes and sweet potatoes are tender when pierced with a fork, another 5-8 minutes. Cool slightly. Reduce the oven temperature to 325°F (160°C).
In a medium bowl, combine the cream cheese, Gruyere, nutmeg, the remaining 1/4 cup heavy cream, the remaining garlic, 1/2 teaspoon coarse salt, and a pinch of ground black pepper. Wring out the spinach by placing it in a clean kitchen towel and twisting it. Add the spinach and toss to coat evenly.
Place the ham flat side down and fat side up on a cutting board. Using a sharp knife, slice the ham into 1 cm thick slices, cutting three-quarters of the way through the ham.
Fill the space between the first two ham slices with creamed spinach, pressing them down to even out the filling. Skip 3 slices (leaving 2 gaps between them) and fill the next gap with more creamed spinach. Continue filling in the same order, evenly distributing the spinach mixture in every third gap.
Fill each slit next to the spinach with the potato casserole, filling every third slit evenly. Fill each slit next to the spinach with potatoes and candied sweet potato filling until the entire ham is filled.
Place the ham on a rack set on a baking sheet, pour 2 cups of water into the bottom, and cover the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are lightly browned, about 1 hour 15 minutes.
Meanwhile, melt the remaining 2 tablespoons (30 g) butter in a saucepan over medium-low heat. Add the shallots and cook until soft, about 5 minutes. Add the honey and heat through, stirring constantly. Season with black pepper to taste.
Remove the foil and spread about half the glaze over the surface of the ham. Return to the oven and bake until the glaze thickens, becomes glossy, and golden, about 10 more minutes. Carefully transfer the ham to a serving platter and pour the remaining glaze over it.