Two Christmas-Ready Ways to Enjoy CDO Holiday Ham

Name: Two Christmas-Ready Ways to Enjoy CDO Holiday Ham
Yield: 4–6 servings
Ingredients: 1 jar (300g) green olives; 1 cup extra virgin olive oil; 2 strips lemon peel; 2–3 garlic cloves, crushed; 1 tsp chili flakes; ½ cup mayonnaise, preferably Japanese; 2 tbsp capers, minced; 1 tbsp Dijon mustard; 1 clove garlic, grated; juice from half a lemon; salt and pepper to taste; 1 CDO Holiday Ham, a third cut into slices; ½ cup orange marmalade; 4–8 pandesal, toasted; 1 half queso de bola, sliced; 1 small Brie cheese; 1–2 packs crackers; 250g green muscat grapes; 250g red grapes; ½ cup roasted cashews

Christmas

Pork

Party Grub

This Christmas, enjoy slices of CDO Holiday Ham two ways: in a charcuterie board, and with butter parsley potatoes.

Difficulty

Easy

Servings

4–6 servings

Prep Time

10 mins

Active Time

15 mins

Christmas brings friends and family together for good company and—if you’re a home cook in charge of the holiday spread—even better food. Let CDO Holiday Ham help you out.

With its smoky-sweet flavor and juicy, meaty texture, CDO Holiday Ham is ready to impress with minimal effort. It’s pre-cooked, so you can slice it up and enjoy straight away, whether in a Holiday Ham Charcuterie Board or paired with a rich, buttery carb, like our Butter Parsley Baby Potatoes.

Holiday Ham Charcuterie Board

Who needs a Christmas tree when you have a charcuterie board that’s just as festive and colorful? Plus, you can eat it! And if this tree had a star, it’s definitely the CDO Holiday Ham standing out as the centerpiece. We serve it with two classic ham companions—sliced queso de bola and toasted pandesal—plus crackers, jam, nuts, and more. Marinated olives and homemade aioli make it extra special.

Marinated Olives

1 jar (300g) green olives
1 cup extra virgin olive oil
2 strips lemon peel
2–3 garlic cloves, crushed
1 tsp chili flakes

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Aioli

½ cup mayonnaise, preferably Japanese
2 tbsp capers, minced
1 tbsp Dijon mustard
1 clove garlic, grated
juice from half a lemon
salt and pepper to taste

Holiday Ham Charcuterie Board

1 CDO Holiday Ham, a third cut into slices
½ cup orange marmalade
4–8 pandesal, toasted
1 half queso de bola, sliced
1 small Brie cheese
1–2 packs crackers
250g green muscat grapes
250g red grapes
½ cup roasted cashews

1
Prepare olives: Combine all the ingredients in a small saucepot. Place over medium heat. Once you hear sizzling, let cook for 3–5 minutes. This infuses the flavors into the oil and olives while heating them up. Transfer to a heatproof bowl and set aside.
2
Make aioli: Combine all the ingredients into a small mixing bowl. Stir to combine until homogenous. Taste and season with more salt, pepper, and lemon juice as desired. Set aside.
3
Arrange charcuterie board: Prepare a large wooden board. Place CDO Holiday Ham in the center. Arrange everything else around the ham as you like. Here’s a few tips from us:
- Place the marinated olives, aioli, and orange marmalade in small bowls (bonus points if they’re cute!). Add them to the board first.
- Arrange the pandesal, cheeses, and crackers on the board.
- Use green and red grapes for a pop of color around the ham.
- Use roasted cashews to fill in any small or awkward gaps.

Butter Parsley Baby Potatoes

Lighter than a potato salad, these butter parsley potatoes make a great side to sliced CDO Holiday Ham. Baby potatoes aren’t just elegant—they also cook much faster than their whole, regular-sized counterparts. Melted butter, plus minced garlic and a slip of sour cream, adds just enough richness to feel indulgent without being overwhelming.

Ingredients

500g baby potatoes, halved
¼ cup unsalted butter
5 garlic cloves, minced
¼ cup sour cream
1 bunch parsley, chopped, more for garnish

1
Cook potatoes: Add baby potatoes to a saucepot. Add enough water to cover, and season with a teaspoon of salt. Set saucepot over the stove at medium-high heat to bring to a boil. Once the water reaches a rolling boil, reduce heat to medium-low to maintain a gentle simmer. Cook until potatoes are fork-tender, about 10 minutes. Transfer to a colander to drain. Set aside.
2
Finish in sauce: Melt butter in a skillet over medium heat. Add minced garlic and cook in the melted butter until fragrant. Add cooked baby potatoes and season with salt. Stir to coat potatoes in the garlic butter. Turn off the heat, then add sour cream and chopped parsley. Stir to combine. Taste and season with more salt as needed.
3
Serve: Transfer potatoes to a serving bowl. Garnish with more chopped parsley. Serve and enjoy with CDO Holiday Ham.