Ultimate Mini Ham Holiday Dinner Kit

For this extra-festive feast, we’ve added even more fixings to our mini ham dinner––perfectly sized for more intimate gatherings. It’s still a cinch to prepare. Just follow the instructions below and gather everyone around the table. Happy Holidays, from the Good Eggs Kitchen to yours.

Contains: milk, wheat.

Makes 4 servings

Baked Brie en Croûte with Crackers

Preheat the oven to 400°F. Line a sheet pan with parchment or foil. Set the Brie on the prepared pan and bake until the pastry is golden brown and the cheese is melty, 20 to 25 minutes. Serve warm with crackers and, if you have any on hand, honey for drizzling. 

Mini Ham & Whole-Grain Mustard 

Preheat the oven to 350°F. Remove the ham from the packaging and place it in a roasting pan. Score the fat with a knife and cover the ham with foil. Bake until warmed through or the internal temperature reaches about 140°F, 40 to 45 minutes. Remove the ham from the oven and let the ham rest for 10 minutes before carving. Transfer the slices to plates, dollop with the mustard, and serve warm. 

Scalloped Potatoes with Bacon & Chives

Preheat the oven to 375°F. Remove the lid from the container. Bake until the potatoes are golden and bubbling, 10 to 15 minutes. 

Meanwhile, chop 3 tablespoons chives. Roughly chop any larger pieces of bacon, if necessary. In a large sauté pan over medium heat, add the bacon and cook until crispy, stirring once or twice, 3 to 5 minutes. Transfer the bacon to a paper towel-lined plate. When ready to serve, scatter the bacon and chives over the potatoes.

Roasted Winter Vegetables & Salsa Verde

Preheat the oven to 375°F. Remove the lid from the container. Season the vegetables with salt and pepper to taste. Bake until warmed through, 10 to 15 minutes. Drizzle with the salsa verde and serve warm. 

Winter Chicory Salad with Citrus, Avocado & Meyer Lemon Vinaigrette

Peel and slice 1 shallot. In a large bowl, toss the shallot slices with about ⅓ cup of the Meyer lemon vinaigrette. Season with salt and pepper. Trim and core the chicories. Tear the leaves into bite-size pieces. Peel, pit, and slice the avocado.

Cut off the tops and bottoms of the grapefruit and oranges, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the citrus into rounds. 

Toss the chicories and shallots together until combined. Season with salt and pepper. Scatter the citrus and avocado over the top, drizzle with more of the vinaigrette, and serve. 

Double-Crust Apple Pie & Vanilla Ice Cream

Let the pie come to room temperature before cutting into wedges for serving. Or preheat the oven to 375°F, and warm the pie until golden and bubbling, 15 minutes. Serve with scoops of vanilla ice cream.