Ever wish you could have a chef cook your holiday dinners for you? Now you can! Chef Chris’ traditional roasted, brown sugar–glazed ham is perfect for any Thanksgiving or Friendsgiving dinner. But wait, there’s more—he also includes cranberry-apple relish, a deliciously tart counterpoint to the ham, and marshmallow-topped candied sweet potato with toasty pecans. No matter the occasion, this meal serves up pure comfort, the old-fashioned way.
Nutritional facts
Protein
44g
Carbs
85g
Calories
680kcal
Fat
25g
Ingredients
Marshmallow, Cranberries, Nutmeg, Brown Sugar, Sweet Potatoes, Butter, Allspice, Pineapple, Cinnamon, Spiral Ham, Orange, Pecans, Granny Smith Apple, Light Brown Sugar, Orange Juice
Contains milk, pecans.
Reviews
4.3
Based on 1115 reviews
Joanne · 06/09/26
Flavorfful
Nancy · 06/08/26
Gregory · 06/08/26
Very good
Denise · 06/07/26
Jacqueline · 06/06/26
Jason · 06/05/26
the potatoes could use more flavor and they're always undercooked. The ham is wonderful.
Melissa · 06/05/26
Jenee · 06/04/26
Mario · 06/04/26
darrin · 06/03/26
Cydney · 06/03/26
Ham was delicious and portioned enough for a sandwich with leftover
Margie · 06/03/26
Very flavorful. The ham was very fatty.
Aggie · 06/03/26
Very tasty!
Marie-Ann · 06/03/26
Amazing taste, every part! Ham was a bit fatty but delicious.
Matthew · 06/02/26
Scott · 06/02/26
Good taste but a little too much skin on sweet potatoes. Mashed potatoes would be a good substitute.
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
