Crispy Ham and Potato Stacks (Edit recipe)

For us, a holiday ham means there will be potatoes! So, instead of having a dish of ham as well as a dish that was potato based, why not combine them?! What a wonderful idea that was. These stacks may look like they take lots of time, but really it’s slices of thin potatoes stacked with rounds of ham and baked in the oven. You totally got this!

20 minutes

40 minutes to 50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	773
Fat:	33 g
Carbohydrates:	13 g
Protein:	138 g
Cholesterol:	485 g
Sodium:	6702 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 12

Ingredients

.25 cup Unsalted Butter, melted (sub ghee for Whole30)
24 2 1/2 inch pieces Ham, (omit for vegan)
1 Tbsp fresh Rosemary, finely diced
1 Tbsp fresh Thyme, finely diced
1 tsp Kosher Salt
.5 cup Unsweetened Primal Kitchen Golden BBQ Sauce
2 Tbsp Mayonnaise
6-7 Yukon Gold Potatoes
Avocado Oil, to coat tins
Kosher Salt, for garnish (optional)
Fresh Herbs, for garnish (optional)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 385° – prepare muffin tins by lightly brushing bottom and sides with avocado oil. Melt butter and set aside while prepping the other ingredients.
To prepare ham, use a 2½” biscuit/cookie cutter and cut out 24 rounds of ham, set aside. You should get 5-6 rounds per slice of ham. Save scraps for later use.
In a large bowl, toss in fresh herbs and salt. Prepare sauce by adding bbq sauce and mayonnaise to a small bowl, stirring to combine well and set aside.
Slice potatoes around ⅛” thick (a mandoline is best for this) – if there is a lot of moisture on the potatoes after slicing, use a paper towel to blot it off then toss them into the bowl with the herbs/salt.
Drizzle melted butter over the potatoes, toss to coat and combine with the herbs and salt, using your hands to separate slices of potatoes to insure even coating.
Assemble by placing roughly 5-6 slices of potatoes in the bottom of each tin, followed by a round of ham, then another layer of slices of potatoes, another round of ham and then ending with slices of potatoes. Place in the oven and bake for 40-50 minutes or until potatoes are golden and edges are crispy. Let the stacks cool slightly in the tins for 5 minutes, then run a small spatula around the edges and bottom to release from tin and place on serving platter. Sprinkle with additional kosher salt and herbs (if using) and serve with sauce.