Paleo & Whole30 crispy ham & potato stacks

Written by Michelle Published on November 1, 2019 in Our Favorites!, Plant-Based Whole30, Recipes, Side Dish, Thanksgiving, Whole30

Had the wonderful opportunity to come up with a creative new way to pair a Pederson’s Farms holiday ham and a Primal Kitchen sauce for a recipe collaboration. What a treat to be asked!

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!

Best thing? Pederson’s Farms holiday ham is Whole30 approved as is the Primal Kitchen Golden BBQ sauce. Which isn’t to say that you have to be on a “Whole30″ to make this dish, it simply means that there’s no added sugar in either ingredient. Who really needs all that sugar with ham and potatoes anyways right? Enjoy and know that you won’t find your blood sugar crashing after enjoying this holiday dish. These are sure it’s to be a classic favorite!

crispy ham and potato stacks

Servings: 12
Time: 20 + bake time
Difficulty: easy
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Paleo & Whole30 holiday ham & potato dish

Credit: backporchpaleo.com

Ingredients

¼ cup grass fed butter, melted (sub ghee for Whole30)
24 2½” Pederson’s Farms Holiday Ham rounds (omit for Vegan)
1 tblsp fresh rosemary, finely diced
1 tblsp fresh thyme, finely diced
1 tsp kosher salt
½ cup Primal Kitchen Golden BBQ Sauce
2 tblsp mayonnaise
6-7 Yukon gold potatoes
avocado oil to coat tins
additional kosher salt and herbs for garnish (optional)

Directions

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.
For plant-based Whole30 or Vegan, omit ham & increase the potatoes