Holiday Ham Box for delivery week of 11/13/23

Holiday Ham Box

for delivery week of 11/13/23

290 MIN
$150.99 8-10 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This popular meal kit is back! Celebrate more and stress less by letting Blue Apron help with your holiday.
Recipes included in your box are:

• Baked Ham with Brown Sugar-Honey Glaze
• Three-Cheese Cavatappi Pasta Bake with Mushrooms, Spinach & Truffle Breadcrumbs
• Roasted Brussels Sprouts with Calabrian Brown Butter Vinaigrette & Walnuts
• Arugula & Orange Salad with Pistachios & Creamy Honey Dressing
• Smoky Delicata Squash with Pepitas & Almonds
• Chocolate Mousse Pie with Whipped Cream & Candied Peanuts
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    1680 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Holiday Ham Box for delivery week of 11/13/23
Title
  • 1 bunch Sage
  • 1 Lemon
  • ½ cup Roasted Walnuts
  • 2 oz Salted Butter
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Calabrian Chile Paste
  • 2 lbs Brussels Sprouts
  • 2 Tbsps Whole Grain Dijon Mustard
  • ¼ cup Roasted Pistachios
  • 1 bunch Mint
  • 1 lb Chocolate Mousse
  • 2 tsps Honey
  • 1.4 oz Grana Padano Cheese
  • ¾ cup Cream
  • 2 Tbsps Red Wine Vinegar
  • 4 oz Arugula
  • 4 Persian Cucumbers
  • ¼ cup Roasted Peanuts
  • ¼ cup Caramel Shards
  • ¼ cup Labneh Cheese
  • 1 Pie Crust
  • 1 head Butter Lettuce
  • 2 Oranges
  • ¼ cup Labneh Cheese
  • 2 Delicata Squash
  • 4 Scallions
  • 2 Tbsps Apple Cider Vinegar
  • 4 Tbsps Raw Pepitas
  • ¼ cup Sliced Roasted Almonds
  • ¼ cup Crème Fraîche
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 oz Pickled Peppadew Peppers
  • 4 tsps Honey
  • 2 Tbsps Dijon Mustard
  • 5 Tbsps Light Brown Sugar
  • 1 Hardwood Smoked Cured Ham
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 4 oz Shredded Fontina Cheese
  • 1 oz White Truffle Flavored Butter
  • 4 oz White Cheddar Cheese
  • 4 oz Smoked Gouda Cheese
  • ½ cup Panko Breadcrumbs
  • 1 bunch Chives
  • ½ lb Mushrooms
  • 1 bunch Thyme
  • ⅔ cup Béchamel Sauce
  • ½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 5 oz Baby Spinach
  • ¾ lb Cavatappi Pasta
time-saving
tips & techniques
Make the glaze
1 Make the glaze

Preheat the oven to 450°F. In a bowl, combine the mustard, vinegar, sugar, honey, and spice blend.

Bake, glaze & slice the ham
2 Bake, glaze & slice the ham

Line a sheet pan with foil. Pat the ham dry with paper towels; place on the foil. Bake 35 to 40 minutes, or until browned. Leaving the oven on, carefully remove from the oven. Evenly top with the glaze. Return to the oven and bake 7 to 10 minutes, or until the glaze is thickened and the ham is heated through.* Carefully transfer the ham to a cutting board. Thinly slice crosswise. Serve the sliced ham with any remaining glaze from the sheet pan.


*The USDA recommends reheating cooked pork to 140°F. 

Cook the pasta
3 Cook the pasta

Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly.

Prepare the pasta ingredients
4 Prepare the pasta ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Thinly slice the chives. Pick the thyme leaves off the stems. Grate the cheddar and gouda on the large side of a box grater; combine in a bowl with the fontina.

Cook the mushrooms
5 Cook the mushrooms

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms. Cook, stirring occasionally, 5 to 6 minutes, or until browned and tender. Turn off the heat.

Make the cheese sauce
6 Make the cheese sauce

In the same pot used to cook the pasta, combine the thyme leaves, béchamel, and 1/2 cup of the pasta water (reserving the remaining). Cook on medium-high, whisking occasionally, 3 to 5 minutes, or until slightly thickened. Add the grated cheddar, gouda, and fontina. Stir until combined and the cheese is melted. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble & bake the pasta
7 Assemble & bake the pasta

To the pot of cheese sauce, add the cooked mushrooms, cooked pasta, spinach, and 1/2 cup of the remaining pasta cooking water. Stir to combine. (If the sauce seems too thick, gradually add up to ¼ cup of the remaining pasta water to achieve your desired consistency.) Taste, then season with salt and pepper if desired. Transfer to a large baking dish and cover with foil. (If desired, refrigerate overnight, then bring to room temperature before baking.) Bake, covered, 15 to 17 minutes, or until the filling is bubbly. Remove from the oven. Let stand at least 5 minutes before serving.

Make the truffle breadcrumbs & serve your pasta bake
8 Make the truffle breadcrumbs & serve your pasta bake

Meanwhile, wipe out the pan used to cook the mushrooms. In the same pan, heat the truffle butter and a drizzle of olive oil on medium-high until melted. Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 3 to 4 minutes, or until golden brown. Turn off the heat and stir in as much of the truffle zest as you’d like until combined. Serve the baked pasta topped with the truffle breadcrumbs and sliced chives.

Prepare the brussels sprouts ingredients
9 Prepare the brussels sprouts ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the walnuts. Pick the sage leaves off the stems. Halve the lemon crosswise; remove the seeds.

Roast the brussels sprouts
10 Roast the brussels sprouts

Line a sheet pan with foil. Transfer the halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper. Toast to coat and arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Toast the walnuts & make the vinaigrette
11 Toast the walnuts & make the vinaigrette

Meanwhile, in a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the chopped walnuts and sage leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sage is dark green and the walnuts are toasted. Using a slotted spoon, transfer the sage and walnuts to a paper towel-lined plate. Transfer the infused butter to a large bowl. Add the mustard, maple syrup, the juice of both lemon halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Whisk to combine.

Finish & serve your brussels sprouts
12 Finish & serve your brussels sprouts

Transfer the roasted brussels sprouts to the bowl of vinaigrette. Toss to coat; taste, then season with salt and pepper if desired. Serve the dressed brussels sprouts garnished with the toasted walnuts and crispy sage.

Prepare & roast the squash
13 Prepare & roast the squash

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Microwave the squash on high for 15 seconds (this makes it a little easier to cut). Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining squash ingredients
14 Prepare the remaining squash ingredients

Meanwhile, roughly chop the peppers. Thinly slice the scallions. In a bowl, combine the chopped peppers, sliced scallions, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to combine.  In a separate bowl, combine the crème fraîche, labneh, and a drizzle of olive oil; season with salt and pepper.

Finish & serve your squash
15 Finish & serve your squash

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas, almonds, and remaining spice blend in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until toasted. Transfer to a paper towel-lined plate and immediately season with salt. Spread the labneh-crème fraîche onto the bottom of a serving plate.Top with the roasted squash. Serve the finished squash topped with the pepper-scallion mixture and toasted pepitas and almonds.

Prepare the salad ingredients & make the dressing
16 Prepare the salad ingredients & make the dressing

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; roughly chop the leaves. Peel the oranges; halve lengthwise, then thinly slice crosswise. Thinly slice the cucumbers into rounds. Roughly chop the pistachios. Pick the mint leaves off the stems. In a bowl, whisk together the labneh, vinegar, honey, and a drizzle of olive oil. Season with salt and pepper.

Make the salad & serve your dish
17 Make the salad & serve your dish

In a large bowl, combine the arugula, chopped lettuce, sliced oranges, sliced cucumbers, and dressing. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the chopped pistachios, mint leaves (tearing just before adding), and Grana Padano (crumbling before adding).

Dock & bake the pie crust
18 Dock & bake the pie crust

Preheat the oven to 375°F. Place the pie crust on a sheet pan, leaving it in its tin. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 10 to 12 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let stand about 30 minutes, or until room temperature.

Make the candied peanuts
19 Make the candied peanuts

Meanwhile, roughly chop the peanuts. Line a plate with parchment paper (or lightly grease). In a medium pan (nonstick, if you have one), combine the chopped peanuts, caramel shards, and 2 tablespoons of the cream (shaking the packet before opening). Cook on medium-high, stirring constantly, 6 to 9 minutes, or until the caramel is melted and the peanuts are thoroughly coated. Transfer to the prepared plate (immediately sprinkle with flaky sea salt if desired) and let cool completely.

Make the whipped cream & serve your pie
20 Make the whipped cream & serve your pie

When ready to serve, place the remaining cream in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high 2 minutes), or until stiff peaks form. Working directly from the bag, pipe the mousse into the cooled pie crust and spread into an even layer. Serve the finished pie topped with the whipped cream. Garnish with the candied peanuts. Enjoy!

Tips from Home Chefs

Make the glaze
1 Make the glaze

Preheat the oven to 450°F. In a bowl, combine the mustard, vinegar, sugar, honey, and spice blend.

2 Bake, glaze & slice the ham

Line a sheet pan with foil. Pat the ham dry with paper towels; place on the foil. Bake 35 to 40 minutes, or until browned. Leaving the oven on, carefully remove from the oven. Evenly top with the glaze. Return to the oven and bake 7 to 10 minutes, or until the glaze is thickened and the ham is heated through.* Carefully transfer the ham to a cutting board. Thinly slice crosswise. Serve the sliced ham with any remaining glaze from the sheet pan.


*The USDA recommends reheating cooked pork to 140°F. 

Bake, glaze & slice the ham
Cook the pasta
3 Cook the pasta

Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly.

4 Prepare the pasta ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Thinly slice the chives. Pick the thyme leaves off the stems. Grate the cheddar and gouda on the large side of a box grater; combine in a bowl with the fontina.

Prepare the pasta ingredients
Cook the mushrooms
5 Cook the mushrooms

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms. Cook, stirring occasionally, 5 to 6 minutes, or until browned and tender. Turn off the heat.

6 Make the cheese sauce

In the same pot used to cook the pasta, combine the thyme leaves, béchamel, and 1/2 cup of the pasta water (reserving the remaining). Cook on medium-high, whisking occasionally, 3 to 5 minutes, or until slightly thickened. Add the grated cheddar, gouda, and fontina. Stir until combined and the cheese is melted. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the cheese sauce
Assemble & bake the pasta
7 Assemble & bake the pasta

To the pot of cheese sauce, add the cooked mushrooms, cooked pasta, spinach, and 1/2 cup of the remaining pasta cooking water. Stir to combine. (If the sauce seems too thick, gradually add up to ¼ cup of the remaining pasta water to achieve your desired consistency.) Taste, then season with salt and pepper if desired. Transfer to a large baking dish and cover with foil. (If desired, refrigerate overnight, then bring to room temperature before baking.) Bake, covered, 15 to 17 minutes, or until the filling is bubbly. Remove from the oven. Let stand at least 5 minutes before serving.

8 Make the truffle breadcrumbs & serve your pasta bake

Meanwhile, wipe out the pan used to cook the mushrooms. In the same pan, heat the truffle butter and a drizzle of olive oil on medium-high until melted. Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 3 to 4 minutes, or until golden brown. Turn off the heat and stir in as much of the truffle zest as you’d like until combined. Serve the baked pasta topped with the truffle breadcrumbs and sliced chives.

Make the truffle breadcrumbs & serve your pasta bake
Prepare the brussels sprouts ingredients
9 Prepare the brussels sprouts ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the walnuts. Pick the sage leaves off the stems. Halve the lemon crosswise; remove the seeds.

10 Roast the brussels sprouts

Line a sheet pan with foil. Transfer the halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper. Toast to coat and arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the brussels sprouts
Toast the walnuts & make the vinaigrette
11 Toast the walnuts & make the vinaigrette

Meanwhile, in a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the chopped walnuts and sage leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sage is dark green and the walnuts are toasted. Using a slotted spoon, transfer the sage and walnuts to a paper towel-lined plate. Transfer the infused butter to a large bowl. Add the mustard, maple syrup, the juice of both lemon halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Whisk to combine.

12 Finish & serve your brussels sprouts

Transfer the roasted brussels sprouts to the bowl of vinaigrette. Toss to coat; taste, then season with salt and pepper if desired. Serve the dressed brussels sprouts garnished with the toasted walnuts and crispy sage.

Finish & serve your brussels sprouts
Prepare & roast the squash
13 Prepare & roast the squash

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Microwave the squash on high for 15 seconds (this makes it a little easier to cut). Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

14 Prepare the remaining squash ingredients

Meanwhile, roughly chop the peppers. Thinly slice the scallions. In a bowl, combine the chopped peppers, sliced scallions, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to combine.  In a separate bowl, combine the crème fraîche, labneh, and a drizzle of olive oil; season with salt and pepper.

Prepare the remaining squash ingredients
Finish & serve your squash
15 Finish & serve your squash

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas, almonds, and remaining spice blend in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until toasted. Transfer to a paper towel-lined plate and immediately season with salt. Spread the labneh-crème fraîche onto the bottom of a serving plate.Top with the roasted squash. Serve the finished squash topped with the pepper-scallion mixture and toasted pepitas and almonds.

16 Prepare the salad ingredients & make the dressing

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; roughly chop the leaves. Peel the oranges; halve lengthwise, then thinly slice crosswise. Thinly slice the cucumbers into rounds. Roughly chop the pistachios. Pick the mint leaves off the stems. In a bowl, whisk together the labneh, vinegar, honey, and a drizzle of olive oil. Season with salt and pepper.

Prepare the salad ingredients & make the dressing
Make the salad & serve your dish
17 Make the salad & serve your dish

In a large bowl, combine the arugula, chopped lettuce, sliced oranges, sliced cucumbers, and dressing. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the chopped pistachios, mint leaves (tearing just before adding), and Grana Padano (crumbling before adding).

18 Dock & bake the pie crust

Preheat the oven to 375°F. Place the pie crust on a sheet pan, leaving it in its tin. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 10 to 12 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let stand about 30 minutes, or until room temperature.

Dock & bake the pie crust
Make the candied peanuts
19 Make the candied peanuts

Meanwhile, roughly chop the peanuts. Line a plate with parchment paper (or lightly grease). In a medium pan (nonstick, if you have one), combine the chopped peanuts, caramel shards, and 2 tablespoons of the cream (shaking the packet before opening). Cook on medium-high, stirring constantly, 6 to 9 minutes, or until the caramel is melted and the peanuts are thoroughly coated. Transfer to the prepared plate (immediately sprinkle with flaky sea salt if desired) and let cool completely.

20 Make the whipped cream & serve your pie

When ready to serve, place the remaining cream in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high 2 minutes), or until stiff peaks form. Working directly from the bag, pipe the mousse into the cooled pie crust and spread into an even layer. Serve the finished pie topped with the whipped cream. Garnish with the candied peanuts. Enjoy!

Make the whipped cream & serve your pie
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