Ham Hasselback Potatoes

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SERVINGS
8
PREP TIME
15
MIN
COOK TIME
45
MIN
TOTAL TIME
1
HR
DIFFICULTY
Easy
  • 6 RUSSET BAKING POTATOES, WASHED (SMALL TO MEDIUM)
  • 1 PACKAGE (12 OUNCES) FARMER JOHN HAM
  • ¼ CUP MELTED BUTTER
  • 1 TABLESPOON FINELY CHOPPED FRESH ROSEMARY AND/OR THYME LEAVES
  • 3 CLOVES GARLIC
  • SALT AND FRESHLY GROUND BLACK PEPPER FOR SEASONING
  1. PREHEAT OVEN TO 400°
  2. WITH SHARP KNIFE SLICE EACH POTATO WITH SEVERAL THIN SLICES WIDTH-WISE. (SEE COOKING TIP)
  3. ARRANGE POTATOES IN BAKING DISH AND PLACE HAM SLICES BETWEEN THE SLICES.
  4. GENEROUSLY SLATHER EACH POTATO WITH BUTTER AND SPRINKLE WITH HERBS. SEASON TO TASTE WITH SALT AND PEPPER. ADD GARLIC CLOVES TO BAKING DISH.
  5. BAKE 45 TO 60 MINUTES OR UNTIL CRISP ON THE OUTSIDE AND TENDER ON THE INSIDE. IF POTATOES GET TOO CRISPY, COVER WITH ALUMINUM FOIL.
TWIST ON A CLASSIC: ADD 2 TABLESPOONS BROWN SUGAR AND ½ TEASPOON GROUND ANCHO CHILI OR CHIPOTLE PEPPER POWDER TO THE MELTED BUTTER. FOR A FESTIVE LOOK, GARNISH SERVING PLATTER WITH ADDITIONAL FRESH ROSEMARY AND THYME SPRIGS.
COOKING TIP

To prevent accidently cutting all the way through the potatoes, place each potato on a cutting board then arrange chop sticks on either side of potato before slicing.