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RECIPE COURTESY OF: 

Michelle Daniels - Utah

@backporchpaleo

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Ingredients
 ¼ cup grass fed butter, melted
 24 2½” Pederson's Farms Holiday Ham rounds
 1 tbsp fresh rosemary, finely diced
 1 tbsp fresh thyme, finely diced
 1 tsp kosher salt
 2 tbsp mayonnaise
 6-7 Yukon gold potatoes
 avocado oil to coat tins
 additional kosher salt and herbs to sprinkle on to serve (optional)

Instructions
1

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.

2

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.

3

In a large bowl, toss in fresh herbs and salt.

4

Prepare sauce by adding bbq sauce and mayonnaise to a small bowl, stirring to combine well and set aside.

5

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.

6

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.

7

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.

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Ingredients

Ingredients
 ¼ cup grass fed butter, melted
 24 2½” Pederson's Farms Holiday Ham rounds
 1 tbsp fresh rosemary, finely diced
 1 tbsp fresh thyme, finely diced
 1 tsp kosher salt
 2 tbsp mayonnaise
 6-7 Yukon gold potatoes
 avocado oil to coat tins
 additional kosher salt and herbs to sprinkle on to serve (optional)

Directions

Instructions
1

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.

2

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.

3

In a large bowl, toss in fresh herbs and salt.

4

Prepare sauce by adding bbq sauce and mayonnaise to a small bowl, stirring to combine well and set aside.

5

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.

6

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.

7

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.

Herbed Crispy Potato & Ham Stacks

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