No stovetop cooking is required for this beautiful holiday dinner, complete with marmalade-glazed ham, drop biscuits, roasted cabbage and sweet potatoes. It’s all about maximizing your sheet pans: The ham and biscuits come together on one, while the cabbage and sweet potatoes cook on another. Extra marmalade is mixed with butter to make a next-level spread for the biscuits.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 cups shredded red cabbage (about 10 ounces)
- 1/2 medium yellow onion, thinly sliced
- 4 cups diced sweet potatoes (about 1 pound)
- 1 stick (8 tablespoons) unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon caraway seed
- 1/4 cup packed light brown sugar
- 3 tablespoons maple syrup
- 1/3 cup orange marmalade
- 2 tablespoons fresh orange juice
- 2 teaspoons cornstarch
- Freshly ground black pepper
- 8 slices boneless smoked ham
- 2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 1/4 cup grated Parmesan
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1 stick (8 tablespoons) cold unsalted butter, cut into pieces
- 2 tablespoons chopped chives
- 1 cup buttermilk, plus more for brushing
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons orange marmalade
Instructions
- For the cabbage and sweet potatoes: Arrange 2 oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
- Toss together the cabbage and onions on half of a rimmed sheet pan and put the sweet potatoes on the other half. Drizzle everything with the butter and sprinkle with 1 teaspoon kosher salt and several grinds of pepper. Top the cabbage mixture with the vinegar and caraway and toss to coat. Top the sweet potatoes with the brown sugar and maple syrup and toss to coat. Bake, tossing the vegetables halfway through but keeping them separated, until the sweet potatoes are glazed and the cabbage is tender, about 50 minutes.
- For the biscuits and ham: Meanwhile, line half of a second rimmed sheet pan with foil, folding up the edge of the foil in the middle of the pan to divide the pan into 2 sections.
- Microwave the marmalade in a microwave-safe bowl until melted, about 45 seconds. Add the orange juice, cornstarch, 1/4 teaspoon pepper and 2 tablespoons water and whisk to combine. Lay the ham slices on the foil-lined half of the sheet pan so they overlap slightly and pour the marmalade mixture over the ham.
- Whisk the flour, Parmesan, baking powder, granulated sugar, fine salt and baking soda in a medium bowl. Work the butter into the flour mixture with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir in the chives, then the buttermilk, until the mixture comes together in a shaggy dough.
- Using a 1/4-cup scoop, make 8 dough mounds on the unlined half of the sheet pan and brush with buttermilk. Bake until the biscuits are golden and the ham is hot through and glossy, about 25 minutes.
- For serving: Combine the butter and marmalade in a small bowl and stir to combine. Serve the marmalade butter alongside the biscuits.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1180 |
| Total Fat | 60 g |
| Saturated Fat | 37 g |
| Carbohydrates | 141 g |
| Dietary Fiber | 8 g |
| Sugar | 60 g |
| Protein | 25 g |
| Cholesterol | 165 mg |
| Sodium | 1271 mg |