2 lbs collard greens, stems removed and leaves chopped
6 slices bacon, chopped
1 large onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 tbsp apple cider vinegar
1 tbsp sugar
Salt and black pepper to taste
Red pepper flakes to taste (optional)
For the mashed potatoes:
3 lbs russet potatoes, peeled and cut into chunks
4 tbsp butter
½ cup milk or heavy cream
Salt and pepper to taste
Instructions
Preheat oven to 325°F
Place ham cut-side down in a roasting pan. Add ½ cup water to the bottom of the pan. Cover tightly with foil (6-8 lb ham)
Bake for 1 hour and 30 minutes (about 15 minutes per pound)
While ham is baking, make the glaze: In a saucepan over medium heat, combine brown sugar, bourbon, honey, Dijon mustard, apple cider vinegar, cloves, and cinnamon. Bring to a simmer and cook for 5-7 minutes until slightly thickened. Set aside (1 cup brown sugar, ½ cup bourbon, ¼ cup honey, ¼ cup Dijon mustard, 2 tbsp apple cider vinegar, ½ tsp cloves, ½ tsp cinnamon)
For the collard greens: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 5-6 minutes. Remove bacon and set aside, leaving drippings in pot (6 slices bacon)
Add onion to bacon drippings and cook until softened, about 5 minutes. Add garlic and cook 1 minute more (1 large onion, 3 cloves garlic)
Add collard greens in batches, stirring until wilted. Add chicken broth, apple cider vinegar, sugar, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer covered for 45-60 minutes until greens are tender (2 lbs collard greens, 4 cups chicken broth, 2 tbsp apple cider vinegar, 1 tbsp sugar)
Stir reserved bacon back into greens. Taste and adjust seasoning
For the mashed potatoes: Place potato chunks in a large pot and cover with cold salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well (3 lbs potatoes)
Mash potatoes with butter and milk until smooth and creamy. Season with salt and pepper. Keep warm (4 tbsp butter, ½ cup milk)
After ham has baked for 1 hour 30 minutes, remove foil and brush generously with bourbon glaze. Increase oven temperature to 400°F
Return ham to oven uncovered and bake for 20-30 minutes, basting with glaze every 10 minutes, until ham is caramelized and golden brown
Let ham rest for 10-15 minutes before carving. Serve with collard greens and mashed potatoes
