Stress-Free Holiday Ham and Turkey Kolbassa Feast Board

Holiday dinners can feel like a big production, but this feast board from Zimmy’s Nook keeps it simple and seriously impressive. Slices of Grimm’s Festive Ham and Turkey Kolbassa are arranged on a board with roasted Brussels sprouts, caramelized delicata squash, stuffing balls, cranberry sauce, and soft dinner rolls for a spread that feels special without the stress.

With a coordinated cooking plan, everything comes together at just the right time so your proteins, vegetables, and sides are warm and ready to serve. You can mix homemade and store-bought sides, and most of it can be prepped in advance. It’s a casual, colourful, and festive way to serve Thanksgiving or Christmas dinner that looks amazing but keeps things easy in the kitchen.

Ingredients

Proteins

• 1 5-6 kg Grimm’s Festive Ham 
• 2 – 300g Grimm’s Turkey Kolbassa Sausages, sliced into ½-inch rounds

Vegetables & Sides

• 2 lb Brussels sprouts, trimmed and halved if large in size
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 3 medium delicata squash, halved, seeded, and sliced into ½-inch half-moons
• 2 tbsp maple syrup
• 5 cups prepared stuffing (store-bought or homemade)
• 2 cups cranberry sauce (store-bought or homemade)
• 12 soft dinner rolls
• Optional: Fresh herbs for garnish (rosemary, thyme, parsley)

Simple Ham Glaze

• ½ cup brown sugar
• ¼ cup Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp 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, slice just before serving.

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: Heat stuffing according to package or recipe directions.
• 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.
• 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)

1. Arrange the sliced ham in the center of a large board or platter.
2. Place kolbassa rounds alongside the ham.
3. Surround proteins with roasted Brussels sprouts and delicata squash.
4. Nestle stuffing balls in or fill small bowls with stuffing.
5. Add small bowls of cranberry sauce and mustard (one regular, one spicy).
6. Tuck in dinner rolls and scatter fresh herbs for a festive look.