Stress-Free Holiday Ham and Turkey Kolbassa Feast Board
Holiday dinners can be overwhelming, but this feast board keeps it simple and impressive. Slices of festive ham and turkey kolbassa are artfully arranged on a board with roasted Brussels sprouts, caramelized delicata squash, stuffing balls, cranberry sauce, and soft dinner rolls. With a coordinated cooking plan, everything comes together so your proteins, vegetables, and sides are warm and ready at the perfect moment. The flexiblesides work with homemade or store-bought options, and most components can be made ahead if you choose. This is a casual, colourful, and festive way to serve Thanksgiving or Christmas dinner that looks like it took hours but keeps your kitchen stress-free!
Ingredients
Proteins
- 1 5-6 kg Grimm’s Festive Ham 10-11 lbs
- 2 300 g Grimm’s Turkey Kolbassa Sausages sliced into ½-inch rounds
Vegetables & Sides
- 2 pounds Brussels sprouts trimmed and halved if large in size
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 3 medium delicata squash halved, seeded, and sliced into ½-inch half-moons
- 2 tablespoons maple syrup
- 5 cups prepared stuffing store-bought or Paxo Stuffing Balls
- 2 cups cranberry sauce store-bought or homemade
- 12 soft dinner rolls
- Fresh herbs, pomegranate arils and pepitas for garnish, optional rosemary, thyme, parsley
Simple Ham Glaze
- ½ cup brown sugar
- ¼ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
Instructions
Roast and glaze the ham (approx. 2 hr 45 min)
- Preheat oven to 325°F (165°C).
- Score the fat in a crosshatch (diamond) pattern
- Place ham, fat side up, in a large roasting pan. Add about ¼ inch of water to the bottom of the pan. Cover tightly with foil to trap the steam. The shallow layer of water creates gentle steam in the pan, which helps warm the ham evenly without drying it out.
- After 2 hours of roasting, remove foil and increase oven to 365°F (185°C).
- Make the glaze. In a small skillet over medium heat, combine all the glaze ingredients and stir until the sugar dissolves and the mixture is smooth.
- Roast uncovered until internal temperature reaches 125–130°F, about 20–30 minutes.
- Brush ham with glaze and continue roasting until internal temperature reaches 135–140°F, about 20 minutes.
- Remove ham and let rest for 15 minutes before slicing.
- 📌Tip: Ham can be roasted a few hours ahead; keep covered and warm in a low oven.
Roast the vegetables and prepare stuffing (25–30 min)
- Timing: Begin roasting Brussels sprouts and delicata squash during the last 30–35 minutes of ham roasting.
- Brussels sprouts: Toss with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender.
- Delicata squash: Toss with olive oil, maple syrup, salt, and pepper. Roast 25 minutes until caramelized.
- Stuffing: You can make the stuffing (balls) a day ahead, just reheat them in a covered dish or alongside your roasted vegetables before serving.
- 📌Tip: Keep vegetables and stuffing warm at 200°F (95°C) while the ham rests. Using separate sheet pans prevents overcrowding and ensures even cooking.
Prepare the kolbassa (5 min)
- Slice turkey kolbassa diagonally into ½-inch slices.
- Just before serving, sear in a skillet over medium heat for 2–3 minutes per side.
- 📌Tip: Sear in batches to ensure crisp edges.
Warm the rolls (5–10 min)
- Warm dinner rolls in the oven for 5 minutes.
Assemble the feast board (5–10 min)
- Arrange sliced ham in the center of a large board or platter.Place kolbassa rounds alongside the ham.Surround proteins with roasted Brussels sprouts and delicata squash.Nestle stuffing balls in or fill small bowls with stuffing.Add small bowls of cranberry sauce and mustard (one regular, one spicy).Tuck in dinner rolls and scatter fresh herbs, pomegranate arils and pepitas for a festive look.
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Video
Notes
Serving Tip
- For a bone-in ham, plan ½-¾ lb of meat per person. Keep in mind the weight includes the bone, so this ensures everyone gets enough when you also have kolbassa and sides on the board. If the ham is the only main protein, aim closer to ¾ lb per person.
- Ham: You can glaze and roast the ham several hours ahead. Keep it loosely covered with foil in a low oven (200°F/95°C) until ready to serve. Slice after resting, or partially slice in advance and keep covered to retain moisture.
- Kolbassa: Slice it a day ahead and refrigerate. Sear right before serving for warm, slightly crisped edges.
- Vegetables: We recommend day-of roasting for best flavour & texture. Roasting vegetables just before serving gives crispy edges and vibrant caramelization. They will taste fresh and have the ideal texture for the feast board.
- Stuffing balls: You can make the stuffing balls a day ahead, just reheat them in a covered dish or alongside your roasted vegetables before serving.
- Cranberry sauce: Can be made several days ahead and stored in the fridge. Bring to room temperature or warm slightly before serving.
- Dinner rolls: Can be bought in advance. Warm in the oven 5 minutes before serving.
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