Article: The Classic Holiday Ham Dinner (With Creamed Spinach & Mashed Potatoes)

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There is something deeply nostalgic and comforting about a thick slice of roasted ham. It’s the centerpiece of Easter, Christmas, and Sunday suppers. The salty, savory flavor of the cured meat pairs perfectly with sweet and tangy glazes, and it creates the most incredible pan drippings for gravy.

This recipe recreates that classic plate: a beautifully roasted ham, creamy, buttery mashed potatoes to soak up the gravy, and a rich, velvety creamed spinach that adds a touch of elegance and a boost of nutrients. It is a complete, satisfying meal that will please a crowd.

Why you’ll love this recipe:

· ✅ Classic Comfort Food: A timeless combination of flavors.
· ✅ Perfect for Holidays: A show-stopping centerpiece for any gathering.
· ✅ Simple Sides: The potatoes and spinach come together quickly.
· ✅ Endless Leftovers: Ham makes incredible sandwiches and soups.

Full Recipe: Classic Roasted Ham Dinner with Creamed Spinach

Prep Time: 30 minutes
Cook Time: 2 hours (Ham) + 30 minutes (Sides)
Yield: 8-10 servings

📝 Ingredients

For the Roasted Ham:

· Bone-in Ham: 1 (8-10 lb / 3.6-4.5 kg) fully cooked, spiral-cut or whole.
· Brown Sugar: 1 cup, packed.
· Honey: ½ cup.
· Dijon Mustard: 2 tablespoons.
· Apple Cider Vinegar: 2 tablespoons.
· Cloves: ½ teaspoon ground (or whole cloves for studding).
· Water or Apple Juice: 1 cup (for the bottom of the roasting pan).

For the Mashed Potatoes:

· Potatoes: 3 lbs (1.3 kg) Yukon Gold or Russet, peeled and cubed.
· Butter: ½ cup (1 stick), softened.
· Milk or Heavy Cream: ¾ cup, warmed.
· Salt & Pepper: To taste.

For the Creamed Spinach:

· Fresh Spinach: 2 lbs (900g) or 2 (10 oz) packages frozen spinach, thawed and squeezed dry.
· Butter: 2 tablespoons.
· Onion: 1 small, finely diced.
· Garlic: 2 cloves, minced.
· Heavy Cream: 1 cup.
· Cream Cheese: 4 oz (113g), softened.
· Parmesan Cheese: ¼ cup, grated.
· Nutmeg: A pinch (optional).

For the Gravy:

· Pan Drippings: From the roasted ham.
· Cornstarch: 2 tablespoons mixed with 2 tablespoons cold water (slurry).

🥣 Instructions

Step 1: Prepare the Ham

  1. Preheat your oven to 325°F (165°C).
  2. Place the ham in a large roasting pan, fat side up. If using a whole ham, score the fat in a diamond pattern and stud with whole cloves (if using). Pour the water or apple juice into the bottom of the pan.
  3. In a small bowl, mix the brown sugar, honey, Dijon mustard, and ground cloves to make a glaze.
  4. Brush half of the glaze generously over the ham.

Step 2: Roast the Ham

  1. Cover the pan tightly with aluminum foil and bake for 1.5 hours.
  2. Remove the foil, brush the remaining glaze over the ham, and bake uncovered for another 30 minutes, until the internal temperature reaches 140°F (60°C) and the outside is beautifully caramelized.
  3. Remove the ham from the oven and transfer it to a cutting board. Let it rest for 15-20 minutes before slicing.

Step 3: Make the Mashed Potatoes

  1. While the ham roasts, place the cubed potatoes in a large pot and cover with cold, salted water.
  2. Bring to a boil and cook for 15-20 minutes, until fork-tender.
  3. Drain the potatoes and return them to the pot. Add the butter, warmed milk, salt, and pepper.
  4. Mash with a potato masher or beat with a hand mixer until smooth and creamy. Keep warm.

Step 4: Make the Creamed Spinach

  1. In a large skillet, melt the butter over medium heat. Add the onion and cook until soft (about 3 minutes). Add the garlic and cook for 30 seconds.
  2. Add the heavy cream and cream cheese. Stir until the cream cheese melts and the sauce is smooth.
  3. Stir in the Parmesan cheese and a pinch of nutmeg (if using).
  4. Add the spinach (if using fresh, add it in handfuls until wilted; if using frozen, add it directly). Stir to combine and cook for 3-5 minutes until the spinach is tender and the sauce is thick. Season with salt and pepper.

Step 5: Make the Gravy

  1. Pour the pan drippings from the ham roasting pan into a small saucepan. Skim off excess fat.
  2. Bring the drippings to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes until thickened into a rich gravy. Season with salt and pepper if needed.

Step 6: Assemble and Serve

  1. Slice the rested ham into thick portions.
  2. Place a slice of ham on each plate. Scoop a generous portion of mashed potatoes and creamed spinach beside it.
  3. Pour the warm gravy over the mashed potatoes (as shown in the photo) and drizzle a little over the ham. Serve immediately.

💡 Chef’s Pro Tips:

· The Ham is Already Cooked: Since you are using a fully cooked ham, you are essentially just reheating it and adding flavor. Don’t overbake it, or it will dry out. 140°F is the perfect serving temperature.


· Save the Ham Bone: After carving, don’t throw away the bone! It is perfect for making split pea soup or bean soup.


· Creamy Mashed Potatoes: For the smoothest potatoes, use a ricer or a food mill. If you use a hand mixer, don’t overmix, or the potatoes will become gluey.


· Spinach Tip: The key to great creamed spinach is removing as much water as possible. If using frozen spinach, squeeze it dry in a clean kitchen towel before adding it to the sauce.


· Gravy Consistency: If your gravy is too thin, add more cornstarch slurry. If it’s too thick, whisk in a splash of water or milk.

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