How to Make One-Pot Cranberry Orange Holiday Ham with Wild Rice and Toasted Pecans - Happy Bake Day

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup offers a unique flavor.

orange juice

🥗Healthier: fresh squeezed orange juice

💰Cheaper: orange drink

Fresh juice enhances flavor.

cranberry sauce

🥗Healthier: homemade cranberry sauce

💰Cheaper: canned cranberry sauce

Homemade is fresher and less processed.

Heat a drizzle of olive oil in a large Dutch oven over medium heat.

Add 1 medium yellow onion, diced, and 2 stocks of celery, diced. Cook until soft and translucent, stirring occasionally.

Stir in 1 honey crisp apple, peeled and chopped, and 2 minced garlic cloves. Cook until fragrant.

Add 1 and 1/2 cups of wild rice blend, 3 cups of low sodium chicken broth, the zest and juice of 1 orange, 2 teaspoons of freshly finely chopped rosemary, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and salt and pepper to taste. Mix well.

Add 2 cups of diced cooked ham and 1 and 1/2 cups of fresh cranberries. Mix well again.

In a small bowl, combine 1/4 cup of maple syrup and 1 tablespoon of Dijon mustard. Whisk together.

Pour the maple syrup mixture into the rice mixture and stir gently.

Cover the Dutch oven with its lid and place it in an oven preheated to 375°F (190°C) for 60 minutes.

After 60 minutes, remove the lid and cook for an additional 10 to 15 minutes uncovered, until most of the liquid has been absorbed.

Allow the ham and rice mixture to cool on the countertop for 10 minutes.

Fold in 1/3 cup of toasted pecans, roughly chopped, and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens