Cook Your Entire Holiday Dinner on One Burner
We all love big holiday dinners with the family. Until, of course, Aunt Judy and your sister Lori start claiming stovetop space. On many family holidays, there are few things scarcer than an open burner on your stove. It can lead to some awkward kitchen moments among otherwise gentle and loving families on what should be the most peaceful day of the year!
Here’s great news: you can prepare your entire holiday dinner on one burner with Philipiak Milano cookware. This post will walk you through how to make it happen (and hopefully spare you some family friction in the process!).
This meal captures all the goodness and flavors of the holidays. It includes …
- Cider Roasted Ham
- Honey Balsamic Brussels Sprouts with Butternut Squash and Cranberries
- Mashed Potatoes
- Steamed Carrots
- Chai Poached Pears
Check out our video that shows you step by step how to make this meal, and you can find written instructions below.
Philipiak Milano Cookware you’ll need:
- Philipiak Milano Classic Collection, including:
- Large Pot
- Large Bowl
- Medium Pot
- Steamer Insert
- Reduction Ring
- Small Bowl
- Small Pot and Lid
- Suction Tool
- Lifter Tool
- 1 Ham (7-8 pounds)
- Whole cloves (as needed to stud the ham)
- 3 cups apple cider or juice
- Rosemary sprigs
- 4 garlic cloves (crushed)
- 1/2 cup dried cherries
- Brussels sprouts, halved
- 1 cup Butternut squash, peeled and cubed (can be frozen)
- 1/2 cup dried cranberries
- 1 quart Chicken or Vegetable broth
- 4-8 gold potatoes (for mashed potatoes)
- 1 bag Baby carrots
- 3 Chai tea bags
- 3 ripe Pears (peeled and halved)
- Butter (to taste)
- Fat-free evaporated milk
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 cup vanilla greek yogurt
- Salt, pepper and other seasonings to taste
Instructions for Dinner:
- Stud ham with cloves.
- Heat Large Pot over medium heat for 3-5 minutes. Place ham in Large Pot and brown on each side. Add 1 cup apple cider or juice, several sprigs of rosemary, 4 cloves of garlic (crushed), and ½ cup dried cherries. Bring to boil and cover with Large Bowl. Reduce heat to low. Cook over low heat for 10 minutes per pound of ham.
- In Medium Pot, place halved (cleaned and trimmed) Brussels sprouts, cubed butternut squash, dried cranberries and 1 cup chicken or vegetable broth. Heat over medium heat for 3-5 minutes, and then place on top of Large Pot.
- In Steamer Insert, place cleaned and chopped potatoes (for mashed potatoes.) Place Steamer Insert onto Medium Pot.
- Place Reduction Ring and Grater on top of the Steamer, and add baby carrots.
- Cover carrots with Small Bowl and steam vegetables for 20-30 minutes, or until tender.
- In Small Pot, heat cider to boiling and add 3 chai tea bags. Allow to simmer for 5 minutes and then remove tea bags.
- Add peeled, halved pears to cider in Small Pot, cover and place on top of tower. Cook until pears are tender (about 20 mins.)
- When potatoes are tender, place in a bowl and mash. Add butter and fat free evaporated milk, along with desired seasonings, to taste. Cover and set aside.
- Place Medium Pot with Brussels sprouts on a burner and raise heat to medium. Allow Brussels sprouts to cook undisturbed until they begin to caramelize. Add 1 Tbsp balsamic vinegar and 1 Tbsp honey, and stir to coat. Add salt and pepper to taste. Cook for 1-2 minutes more and set aside.
- Season carrots as desired.
- When ham is cooked through (140-150 degrees F), remove from pan and allow to rest on cutting board for 15 minutes. Slice and serve with brussels sprouts, mashed potatoes and carrots.
- For dessert, serve poached pears with vanilla greek yogurt and a sprinkling of cinnamon.
All of us at Philipiak Milano wish you and your loved ones the happiest of holidays.