The York Hotel buffet is a legendary spread, known for its variety and comforting classics. This recipe article helps you recreate that experience at home, focusing on the most beloved items: honey-glazed ham, creamy mashed potatoes, roasted vegetables, and a simple salad. It works because it balances rich, savory flavors with fresh, bright sides, all achievable with everyday ingredients and straightforward techniques.
Ingredients
- 1 bone-in, spiral-cut ham (about 8 lb / 3.6 kg)
- 1 cup (240 ml) honey
- 1/2 cup (120 ml) Dijon mustard
- 1/2 cup (110 g) brown sugar, packed
- 1/4 teaspoon ground cloves
- 4 lb (1.8 kg) russet potatoes, peeled and quartered
- 1 cup (240 ml) whole milk
- 1/2 cup (115 g) unsalted butter
- 1 teaspoon salt, plus more for water
- 1/2 teaspoon black pepper
- 2 lb (900 g) mixed vegetables (carrots, broccoli, bell peppers), cut into bite-size pieces
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- For the salad: 6 cups (150 g) mixed greens, 1 cup (150 g) cherry tomatoes, 1/2 cup (75 g) sliced cucumber, 1/4 cup (60 ml) vinaigrette
Instructions
- Preheat your oven to 325°F (163°C). Place the ham in a roasting pan, cut side down. Score the surface in a diamond pattern if not pre-scored.
- In a small bowl, mix honey, Dijon mustard, brown sugar, and ground cloves. Brush half of this glaze over the ham.
- Cover the ham loosely with foil and bake for 1 hour 30 minutes, basting every 30 minutes with the remaining glaze. The internal temperature should reach 140°F (60°C) when checked with a food thermometer; note that the USDA recommends reheating cooked ham to 165°F (74°C) for leftovers, but for a fully cooked ham, 140°F is safe to serve.
- While the ham bakes, place the potatoes in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
- Return the potatoes to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy. Keep warm over low heat, stirring occasionally.
- On a large baking sheet, toss the mixed vegetables with olive oil, thyme, garlic powder, salt, and pepper. Roast in the oven alongside the ham for the last 30 minutes of baking, stirring once, until tender and lightly browned.
- Once the ham is done, remove it from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.
- Assemble the salad by tossing the greens, tomatoes, and cucumber with vinaigrette just before serving.
- Carve the ham into thin slices. Arrange the ham, mashed potatoes, roasted vegetables, and salad on a large platter, buffet-style.
Tips
- Substitutions: If you don’t have a spiral-cut ham, use a bone-in or boneless ham and adjust cooking time accordingly (about 15–18 minutes per pound for a fully cooked ham). For the glaze, maple syrup can replace honey, and yellow mustard works instead of Dijon.
- Storage: Leftover ham and sides can be refrigerated in airtight containers for up to 4 days. Freeze ham slices and mashed potatoes for up to 2 months.
- Common mistake: Overcooking the ham dries it out. Always use a thermometer and remove it from the oven when it hits 140°F, not higher.
- Make ahead: The mashed potatoes can be made a day ahead and reheated with a splash of milk. The glaze can be prepared up to 3 days in advance.
Serving Suggestions
Arrange the dishes on a large table so guests can serve themselves. Add dinner rolls, a fruit platter, or a simple green bean casserole to round out the buffet. Serve with iced tea or a light white wine.
Variations
- Pineapple Glaze: Replace the honey with 1/2 cup (120 ml) pineapple juice and add 1/2 cup (120 g) crushed pineapple to the glaze.
- Herb Roasted Vegetables: Use fresh rosemary or oregano instead of thyme, and add a squeeze of lemon juice after roasting.
- Loaded Mashed Potatoes: Stir in 1 cup (100 g) shredded cheddar cheese and 2 chopped green onions before serving.
- Vegan Option: Use a plant-based ham alternative and substitute the butter and milk with vegan versions.
Storage and Reheating
Refrigerate leftovers within 2 hours of serving. Ham slices and sides keep for 3–4 days in the fridge. Reheat ham in a covered dish with a little broth or water at 300°F (150°C) for 10–15 minutes, until heated through. Mashed potatoes reheat well in the microwave or on the stovetop with extra milk. Roasted vegetables can be crisped in a 400°F (200°C) oven for 5–7 minutes. For longer storage, freeze ham slices and potatoes for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a pre-cooked ham? Yes, most spiral-cut hams are fully cooked. You are essentially reheating and glazing, so the cooking time is shorter. Just follow the package instructions and use a thermometer to ensure it reaches 140°F.
How do I prevent the glaze from burning? Keep the ham covered with foil for most of the baking time, and only uncover it for the last 15–20 minutes. Also, baste frequently to keep the surface moist.
Can I make the mashed potatoes ahead of time? Absolutely. Prepare them, let them cool, and store in the fridge. Reheat gently on the stovetop or in a slow cooker, adding a little milk to restore creaminess.
What is the best way to carve a spiral-cut ham? Use a sharp knife and cut along the natural slices, following the bone. Let the ham rest before carving to make it easier.
Can I substitute the ham with turkey? Yes, a roasted turkey breast or whole turkey works well. Adjust cooking time based on weight, and ensure the internal temperature reaches 165°F (74°C) in the thickest part.
How long can I keep the buffet food out? Per food safety guidelines, perishable items should not sit at room temperature for more than 2 hours. Use chafing dishes or slow cookers to keep hot foods warm, and place salads on ice.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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