I want to do a ham dinner fo Christmas, I usually do a rib roast or lasagna so
this will be a new thing for me. I was going to buy one of those boneless spiral
cut hams. What I need is suggestions for side dishes with a ham dinner, and
also, if I have mashed potatoes, what kind of gravy do I make, or how do I make
it from ham drippings, if there are any? Thanks.

> wrote in message
...
>I want to do a ham dinner fo Christmas, I usually do a rib roast or lasagna
>so
> this will be a new thing for me. I was going to buy one of those boneless
> spiral
> cut hams. What I need is suggestions for side dishes with a ham dinner,
> and
> also, if I have mashed potatoes, what kind of gravy do I make, or how do I
> make
> it from ham drippings, if there are any? Thanks.

Make scalloped potatoes or sweet potatoes, that way you don't have to mess
with gravy. We'll probably have ham, scalloped potatoes, green beans, and
dinner rolls for the main dinner.

Ms P

In article >,
wrote:

> I want to do a ham dinner fo Christmas, I usually do a rib roast or
> lasagna so this will be a new thing for me. I was going to buy one of
> those boneless spiral cut hams. What I need is suggestions for side
> dishes with a ham dinner, and also, if I have mashed potatoes, what
> kind of gravy do I make, or how do I make it from ham drippings, if
> there are any? Thanks.

I think red-eye gravy is made from ham drippings but I've never made
it--maybe do a web search for the particulars on "red-eye gravy."

Unless you're hellbent on mashed potatoes, consider baking potatoes
instead -- white ones or sweets. They can share the oven with the ham
though you might need to start them at a higher temp first before
reducing the heat to warm the ham.

Scalloped potatoes can also share the oven with the ham. To reduce the
baking time, my sister-in-law uses par-cooked potatoes (peeled and
sliced) when she makes them.

Just a thought: Getting a regular ham and slicing it yourself (it's not
difficult) will allow you more variety in the thickness of your slices
and IME the spiral cut hams dry out and don't reheat as well as I like.

Baked beans are nice with ham. Or broccoli or green beans.

We like this fruit salad with ham: Combine 1 cup EACH drained pineapple
tidbits, drained mandarin oranges, flaked or shredded coconut, miniature
marshmallows, and sour cream. Cover and refrigerate overnight before
serving.

Cherry chipotle relish is a nice condiment for ham. Or sweet-hot
mustard. Don't forget some good pickles.

Sweet-Hot Mustard

? 1-1/2 ounces dry mustard (approximately 1/3 cup)
? 2/3 cup white vinegar
? scant 2/3 cup sugar
? 3 eggs

Combine the dry mustard powder and vinegar and let stand for a couple of
hours (or overnight). Combine with rest of ingredients in a blender
container, or with a wire whisk in a bowl, and blend till smooth. Put in
a medium saucepan and cook over low-to-medium heat, stirring constantly,
until it thickens and just comes to a boil.

Makes about 1-3/4 cups. Must be refrigerated. Keeps well.

Notes:First Place, Minnesota State Fair, 1988, 1989, 1990, 1991, 1992,
1996.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- read it and weep

Melba's Jammin' wrote:
> In article >,
> wrote:
>
>> I want to do a ham dinner fo Christmas, I usually do a rib roast or
>> lasagna so this will be a new thing for me. I was going to buy one of
>> those boneless spiral cut hams. What I need is suggestions for side
>> dishes with a ham dinner, and also, if I have mashed potatoes, what
>> kind of gravy do I make, or how do I make it from ham drippings, if
>> there are any? Thanks.
>
> I think red-eye gravy is made from ham drippings but I've never made
> it--maybe do a web search for the particulars on "red-eye gravy."
>
> Unless you're hellbent on mashed potatoes, consider baking potatoes
> instead -- white ones or sweets. They can share the oven with the ham
> though you might need to start them at a higher temp first before
> reducing the heat to warm the ham.
>
> Scalloped potatoes can also share the oven with the ham. To reduce the
> baking time, my sister-in-law uses par-cooked potatoes (peeled and
> sliced) when she makes them.
>
> Just a thought: Getting a regular ham and slicing it yourself (it's not
> difficult) will allow you more variety in the thickness of your slices
> and IME the spiral cut hams dry out and don't reheat as well as I like.
>
> Baked beans are nice with ham. Or broccoli or green beans.
>
> We like this fruit salad with ham: Combine 1 cup EACH drained pineapple
> tidbits, drained mandarin oranges, flaked or shredded coconut, miniature
> marshmallows, and sour cream. Cover and refrigerate overnight before
> serving.

Goodness, sounds almost exactly like the 24-Hour Salad my Mom used to
make in the forties up until the late sixties. I liked it but my kids
hated it. IIRC hers had whole canned grapes in it too.
>
> Cherry chipotle relish is a nice condiment for ham. Or sweet-hot
> mustard. Don't forget some good pickles.
>
> Sweet-Hot Mustard
>
> ? 1-1/2 ounces dry mustard (approximately 1/3 cup)
> ? 2/3 cup white vinegar
> ? scant 2/3 cup sugar
> ? 3 eggs
>
> Combine the dry mustard powder and vinegar and let stand for a couple of
> hours (or overnight). Combine with rest of ingredients in a blender
> container, or with a wire whisk in a bowl, and blend till smooth. Put in
> a medium saucepan and cook over low-to-medium heat, stirring constantly,
> until it thickens and just comes to a boil.
>
> Makes about 1-3/4 cups. Must be refrigerated. Keeps well.
>
> Notes:First Place, Minnesota State Fair, 1988, 1989, 1990, 1991, 1992,
> 1996.

wrote:

> I want to do a ham dinner fo Christmas, I usually do a rib roast or lasagna so
> this will be a new thing for me. I was going to buy one of those boneless spiral
> cut hams. What I need is suggestions for side dishes with a ham dinner, and
> also, if I have mashed potatoes, what kind of gravy do I make, or how do I make
> it from ham drippings, if there are any? Thanks.

My husband's family has very definite expectations when it comes to ham
dinners.

It's got to be a BIG ham, bone-in, baked with a sweet glaze, unsliced,
so you can hack off chunks of varying thicknesses. You've got to have
sweet potatoes. And potato salad. And a green salad with two or three
types of dressings to put on it, a relish tray with various types of
olives and pickles (and woe be unto you if you forget the little sweet
pickles) and some sliced raw veggies. Maybe three kinds of bread and/or
rolls to make sandwiches, and a variety of cheeses. Condiments: mayo
(yeah, I know, "on ham!"), yellow mustard, sweet hot mustard, maybe
dijon and count on somebody asking where's the ketchup. And bowls of
nuts. I made homemade trail mix one year, with roasted nuts, dried
cranberries and dark and white chocolate morsels but they ate around the
fruit and chocolates and I caught one of the youngsters feeding craisins
to the dogs. Decidedly not cool.

I also make homemade chunky cinnamon applesauce, but this is not
strictly cannonical. Cherry pie with vanilla ice cream for dessert, and
also something chocolate.

Embarrassingly low tech but everybody goes home smiling, with bags of
left-over ham.

On Dec 11, 1:05*am, wrote:
> I want to do a ham dinner fo Christmas, I usually do a rib roast or lasagna so
> this will be a new thing for me. I was going to buy one of those boneless spiral
> cut hams. What I need is suggestions for side dishes with a ham dinner, and
> also, if I have mashed potatoes, what kind of gravy do I make, or how do I make
> it from ham drippings, if there are any? Thanks.

Ham calls for scalloped potatoes, or potatoes au gratin.

N.

wrote:
>
> I want to do a ham dinner fo Christmas, I usually do a rib
> roast or lasagna so this will be a new thing for me. I was
> going to buy one of those boneless spiral cut hams.

Ratcheting down from rib roast to fercocktah lazy ass spiral cut ham
why not just give everyone a pull top can of vienna sausage and a
toothpic.

Spiral cut ham (any cured ham) is okay for a help yerself smorgasboard
but it's very tacky for a sit down formal dinner.

Have some class... you don't want your guests to think you're texas
trailer trash. LOL


Roast Fresh Ham
House & Garden | October 1965

by James A. Beard


Burgundian Mustard
2 tablespoons finely chopped sour pickle
1 tablespoon finely chopped sweet pickle
1 cup Dijon mustard
1 teaspoon cognac

Ham

The pork leg cut or fresh ham is quite versatile. It may be cooked
either boned or with the bone in. Because of its size, it takes the
time to cook perfectly in an oven set for 325�F. or 300�F. The fat
covering eliminates the need for basting, but an occasional basting
with red or white wine or broth does help the flavor and keeps a
delicious moisture in the meat.

Rub the roast well with sage, freshly ground black pepper, and touch
of garlic. Place on a rack in a shallow pan. Roast to an internal
temperature of 175�F. Remove from the oven, and allow to stand for 15
minutes in a warm place before carving. Serve with Lyonnaise potatoes,
saut�d apple slices, and Burgundian Mustard.

Blend the finely chopped pickles thoroughly with the mustard and add
the cognac. If sealed in a jar, this will keep for several days.
---

On Thu, 11 Dec 2008 09:32:47 -0800 (PST), Sheldon > wrote:

wrote:
>>
>> I want to do a ham dinner fo Christmas, I usually do a rib
>> roast or lasagna so this will be a new thing for me. I was
>> going to buy one of those boneless spiral cut hams.
>
>Ratcheting down from rib roast to fercocktah lazy ass spiral cut ham
>why not just give everyone a pull top can of vienna sausage and a
>toothpic.
>
>Spiral cut ham (any cured ham) is okay for a help yerself smorgasboard
>but it's very tacky for a sit down formal dinner.
>
>Have some class... you don't want your guests to think you're texas
>trailer trash. LOL
>
>
>Roast Fresh Ham
>House & Garden | October 1965
>
>by James A. Beard
>
>
>Burgundian Mustard
>2 tablespoons finely chopped sour pickle
>1 tablespoon finely chopped sweet pickle
>1 cup Dijon mustard
>1 teaspoon cognac
>
> Ham
>
>The pork leg cut or fresh ham is quite versatile. It may be cooked
>either boned or with the bone in. Because of its size, it takes the
>time to cook perfectly in an oven set for 325?F. or 300?F. The fat
>covering eliminates the need for basting, but an occasional basting
>with red or white wine or broth does help the flavor and keeps a
>delicious moisture in the meat.
>
>Rub the roast well with sage, freshly ground black pepper, and touch
>of garlic. Place on a rack in a shallow pan. Roast to an internal
>temperature of 175?F. Remove from the oven, and allow to stand for 15
>minutes in a warm place before carving. Serve with Lyonnaise potatoes,
>saut?d apple slices, and Burgundian Mustard.
>
>Blend the finely chopped pickles thoroughly with the mustard and add
>the cognac. If sealed in a jar, this will keep for several days.
>---
>
>
>
>
>
The dinner is for my mother-in-law. Get my drift? :-)

On Thu, 11 Dec 2008 10:31:07 -0600, Kathleen >
wrote:

wrote:
>
>> I want to do a ham dinner fo Christmas, I usually do a rib roast or lasagna so
>> this will be a new thing for me. I was going to buy one of those boneless spiral
>> cut hams. What I need is suggestions for side dishes with a ham dinner, and
>> also, if I have mashed potatoes, what kind of gravy do I make, or how do I make
>> it from ham drippings, if there are any? Thanks.
>
>My husband's family has very definite expectations when it comes to ham
>dinners.
>
>It's got to be a BIG ham, bone-in, baked with a sweet glaze, unsliced,
>so you can hack off chunks of varying thicknesses. You've got to have
>sweet potatoes. And potato salad. And a green salad with two or three
>types of dressings to put on it, a relish tray with various types of
>olives and pickles (and woe be unto you if you forget the little sweet
>pickles) and some sliced raw veggies. Maybe three kinds of bread and/or
>rolls to make sandwiches, and a variety of cheeses. Condiments: mayo
>(yeah, I know, "on ham!"), yellow mustard, sweet hot mustard, maybe
>dijon and count on somebody asking where's the ketchup. And bowls of
>nuts. I made homemade trail mix one year, with roasted nuts, dried
>cranberries and dark and white chocolate morsels but they ate around the
>fruit and chocolates and I caught one of the youngsters feeding craisins
>to the dogs. Decidedly not cool.
>
>I also make homemade chunky cinnamon applesauce, but this is not
>strictly cannonical. Cherry pie with vanilla ice cream for dessert, and
>also something chocolate.
>
>Embarrassingly low tech but everybody goes home smiling, with bags of
>left-over ham.

Wow! Can I abandon my plans and come to your house for dinner? :-)
Great menu!

wrote:

> On Thu, 11 Dec 2008 10:31:07 -0600, Kathleen >
> wrote:
>
>
wrote:
>>
>>
>>>I want to do a ham dinner fo Christmas, I usually do a rib roast or lasagna so
>>>this will be a new thing for me. I was going to buy one of those boneless spiral
>>>cut hams. What I need is suggestions for side dishes with a ham dinner, and
>>>also, if I have mashed potatoes, what kind of gravy do I make, or how do I make
>>>it from ham drippings, if there are any? Thanks.
>>
>>My husband's family has very definite expectations when it comes to ham
>>dinners.
>>
>>It's got to be a BIG ham, bone-in, baked with a sweet glaze, unsliced,
>>so you can hack off chunks of varying thicknesses. You've got to have
>>sweet potatoes. And potato salad. And a green salad with two or three
>>types of dressings to put on it, a relish tray with various types of
>>olives and pickles (and woe be unto you if you forget the little sweet
>>pickles) and some sliced raw veggies. Maybe three kinds of bread and/or
>>rolls to make sandwiches, and a variety of cheeses. Condiments: mayo
>>(yeah, I know, "on ham!"), yellow mustard, sweet hot mustard, maybe
>>dijon and count on somebody asking where's the ketchup. And bowls of
>>nuts. I made homemade trail mix one year, with roasted nuts, dried
>>cranberries and dark and white chocolate morsels but they ate around the
>>fruit and chocolates and I caught one of the youngsters feeding craisins
>>to the dogs. Decidedly not cool.
>>
>>I also make homemade chunky cinnamon applesauce, but this is not
>>strictly cannonical. Cherry pie with vanilla ice cream for dessert, and
>>also something chocolate.
>>
>>Embarrassingly low tech but everybody goes home smiling, with bags of
>>left-over ham.
>
>
> Wow! Can I abandon my plans and come to your house for dinner? :-)
> Great menu!

Sure, what's one more? It ends up being a sort of open house with
family and friends popping in and out, with assorted friends and companions.

Last year my aunt's friend from back in her stewardess days turned up
with some random Irish guy in tow. He'd been stranded at the airport on
Christmas Eve and Auntie Mo brought him along to see an American Christmas.

In article >,
George Shirley > wrote:

> Melba's Jammin' wrote:
> > We like this fruit salad with ham: Combine 1 cup EACH drained pineapple
> > tidbits, drained mandarin oranges, flaked or shredded coconut, miniature
> > marshmallows, and sour cream. Cover and refrigerate overnight before
> > serving.
>
> Goodness, sounds almost exactly like the 24-Hour Salad my Mom used to
> make in the forties up until the late sixties. I liked it but my kids
> hated it. IIRC hers had whole canned grapes in it too.

No grapes involved here, Jorge. It's been posted here many times by
others, too -- varying names and variations, I suspect, but I don't know
that canned grapes have ever been involved. A local radio guy spoke
about it as a standard at their Thanksgiving meal ‹ his involved a jar
of drained maraschino cherries and he liked the resulting pink color. I
think I'll pass on the pink, thanks. :-)

-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

wrote:
> I want to do a ham dinner fo Christmas, I usually do a rib roast or
> lasagna so this will be a new thing for me. I was going to buy one of
> those boneless spiral cut hams. What I need is suggestions for side
> dishes with a ham dinner, and also, if I have mashed potatoes, what
> kind of gravy do I make, or how do I make it from ham drippings, if
> there are any? Thanks.

Gravy for ham dinner is easy. Red Eye gravy calls for coffee as part of the
mix. I would not do that. Red Eye gravy is different than ham gravy. Ham
gravy is simply the juices from the ham that are in the bottom of the pan
and the water from boiling the potatoes plus a thickener. Skim the fat from
the pan drippings. Save the water from the boiled potatoes that you made
for mashed potatoes. Make a slurry of corn starch and cold water in a small
bowl. Put the roasting pan with the drippings in it on top of a medium heat
burner on the stove. Pour the potato water in the pan. Use a spatula or
spoon to scrape the bottom of the pan to get the stuck on bits into the
mixture. When the water and drippings comes to a boil, add the slurry to
the mixture -- being sure to continue to stir the slurry into the mixture.
The mixture will thicken and as soon as the mixture becomes clear rather
than cloudy, the gravy is done. It is best to add corn starch slurry a bit
at a time so that you don't over thicken the gravy. The directions on the
Argo Corn Starch box are as follows: 1. Skim all but 2 tablespoons fat
drippings from roasting pan. Add 2 cups broth or water. 2. Cook over
medium heat, stirring to loosen browned bits. Remove from heat. 3. Mix 2
tablespoons Argo Corn Starch and 1/4 cup cold water until smooth. Stir into
pan. Season to taste. 4. Stiring constantly, bring to boils over medium
heat and boil 1 minute. Makes 2 cups.
Janet

wrote:
> I want to do a ham dinner fo Christmas, I usually do a rib roast or lasagna so
> this will be a new thing for me. I was going to buy one of those boneless spiral
> cut hams. What I need is suggestions for side dishes with a ham dinner, and
> also, if I have mashed potatoes, what kind of gravy do I make, or how do I make
> it from ham drippings, if there are any? Thanks.


Sweet potato w edges or chunks, roasted with a bit of olive oil and your
favorite herbs (No marshmallows!)
or
Butternut squash, mashed with a bit of butter and brown sugar

Asparagus

Sauteed fresh pineapple rings

Mixed salad. For Thanksgiving I made a mixed green salad as follows:


Mixed baby greens
Sliced red or sweet onion
Sliced or chopped peeled very ripe pears
Feta Cheese or your favorite blue
(Optional: fresh pomegranate seeds; toasted pecans or almonds)
Homemade herbed croutons
Bottled blush wine vinaigrette or your favorite sweet dressing

Bon appetit!

glloria p

Nancy2 wrote:
> On Dec 11, 1:05 am, wrote:
>> I want to do a ham dinner fo Christmas, I usually do a rib roast or lasagna so
>> this will be a new thing for me. I was going to buy one of those boneless spiral
>> cut hams. What I need is suggestions for side dishes with a ham dinner, and
>> also, if I have mashed potatoes, what kind of gravy do I make, or how do I make
>> it from ham drippings, if there are any? Thanks.
>
> Ham calls for scalloped potatoes, or potatoes au gratin.
>
> N.


Along the same lines--macaroni and cheese is good with ham, too.

gloria p

On Dec 10, 11:05*pm, wrote:
> I want to do a ham dinner fo Christmas, I usually do a rib roast or lasagna so
> this will be a new thing for me. I was going to buy one of those boneless spiral
> cut hams. What I need is suggestions for side dishes with a ham dinner, and
> also, if I have mashed potatoes, what kind of gravy do I make, or how do I make
> it from ham drippings, if there are any? Thanks.

Twice baked potatoes are easy can can be done before & reheated when
needed..

> On Thu, 11 Dec 2008 09:32:47 -0800 (PST), Sheldon > wrote:
>
> wrote:
> >
> >I want to do a ham dinner fo Christmas, I usually do a rib
> > roast or lasagna so this will be a new thing for me. I was
> > going to buy one of those boneless spiral cut hams.
>
> Ratcheting down from rib roast to fercocktah lazy ass spiral cut ham
> why not just give everyone a pull top can of vienna sausage and a
> toothpic.

LOL! I know someone who might like that.

> Spiral cut ham (any cured ham) is okay for a help yerself
> smorgasboard but it's very tacky for a sit down formal dinner.

Where'd he say he was cooking for a sit down formal dinner? Maybe it's
a "help yerself smorgasbord." <g> That aside, sez you!
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

"Janet Bostwick" wrote:
> wrote:
> > I want to do a ham dinner fo Christmas, I usually do a rib roast or
> > lasagna so this will be a new thing for me. I was going to buy one of
> > those boneless spiral cut hams. What I need is suggestions for side
> > dishes with a ham dinner, and also, if I have mashed potatoes, what
> > kind of gravy do I make, or how do I make it from ham drippings, if
> > there are any? Thanks.
>
> Gravy for ham dinner is easy. �Red Eye gravy calls for coffee as part of the
> mix. �I would not do that. Red Eye gravy is different than ham gravy. �Ham
> gravy is simply the juices from the ham that are in the bottom of the pan
> and the water from boiling the potatoes plus a thickener. �Skim the fat from
> the pan drippings. �Save the water from the boiled potatoes that you made
> for mashed potatoes. �Make a slurry of corn starch and cold water in a small
> bowl. �Put the roasting pan with the drippings in it on top of a medium heat
> burner on the stove. �Pour the potato water in the pan. �Use a spatula or
> spoon to scrape the bottom of the pan to get the stuck on bits into the
> mixture. �When the water and drippings comes to a boil, add the slurry to
> the mixture -- being sure to continue to stir the slurry into the mixture..
> The mixture will thicken and as soon as the mixture becomes clear rather
> than cloudy, the gravy is done. �It is best to add corn starch slurry a bit
> at a time so that you don't over thicken the gravy. �The directions on the
> Argo Corn Starch box are as follows: �1. �Skim all but 2 tablespoons fat
> drippings from roasting pan. �Add 2 cups broth or water. �2. �Cook over
> medium heat, stirring to loosen browned bits. �Remove from heat. �3. Mix 2
> tablespoons Argo Corn Starch and 1/4 cup cold water until smooth. �Stir into
> pan. �Season to taste. �4. �Stiring constantly, bring to boils over medium
> heat and boil 1 minute. �Makes 2 cups.
> Janet

Are you sure you're talking about spiral cut ham... that type of ham
is plenty salty enough that it doesn't want any stock based gravy.

Actually there is no such thing as ham gravy from fully cooked spinal
tapped cured ham drippings... what little drippings there are will
just be overly briney serum-like spinal fluid fit for nothing but the
drain. These fully cooked hams are baked low and slow just to heat
through and and maybe with a glaze applied at the end at a higher
temperature for a brief period... they are served glazed and/or
perhaps with a sweet fruity sauce on the side (Champagne apricot, rum
raisin, pineapple, etc.) and/or a mustard of sorts, honey mustard goes
well... but no gravy from drippings and browned bits, there'll be no
drippings and browned bits.

> > Ham calls for scalloped potatoes, or potatoes au gratin.
>
> > N.
>
> Along the same lines--macaroni and cheese is good with ham, too.
>
> gloria p

There isn't any reason mac 'n cheese can't be a side dish, but my
whole growing-up life, it was the main dish, not a side dish, so I've
never made it as a side dish.

N.

On Thu 11 Dec 2008 08:20:25a, Melba's Jammin' told us...

> In article >,
> wrote:
>
>> I want to do a ham dinner fo Christmas, I usually do a rib roast or
>> lasagna so this will be a new thing for me. I was going to buy one of
>> those boneless spiral cut hams. What I need is suggestions for side
>> dishes with a ham dinner, and also, if I have mashed potatoes, what
>> kind of gravy do I make, or how do I make it from ham drippings, if
>> there are any? Thanks.
>
> I think red-eye gravy is made from ham drippings but I've never made
> it--maybe do a web search for the particulars on "red-eye gravy."

Barb, I like all your suggestions, but you actually need a dry-cured
southern style ham to make red-eye gravy. I don't think you can get that
type of gravy from a regular sugar-cured ham.MT-NewsWatcher

> Unless you're hellbent on mashed potatoes, consider baking potatoes
> instead -- white ones or sweets. They can share the oven with the ham
> though you might need to start them at a higher temp first before
> reducing the heat to warm the ham.
>
> Scalloped potatoes can also share the oven with the ham. To reduce the
> baking time, my sister-in-law uses par-cooked potatoes (peeled and
> sliced) when she makes them.
>
> Just a thought: Getting a regular ham and slicing it yourself (it's not
> difficult) will allow you more variety in the thickness of your slices
> and IME the spiral cut hams dry out and don't reheat as well as I like.
>
> Baked beans are nice with ham. Or broccoli or green beans.
>
> We like this fruit salad with ham: Combine 1 cup EACH drained pineapple
> tidbits, drained mandarin oranges, flaked or shredded coconut, miniature
> marshmallows, and sour cream. Cover and refrigerate overnight before
> serving.
>
> Cherry chipotle relish is a nice condiment for ham. Or sweet-hot
> mustard. Don't forget some good pickles.
>
> Sweet-Hot Mustard
>
> ? 1-1/2 ounces dry mustard (approximately 1/3 cup)
> ? 2/3 cup white vinegar
> ? scant 2/3 cup sugar
> ? 3 eggs
>
> Combine the dry mustard powder and vinegar and let stand for a couple of
> hours (or overnight). Combine with rest of ingredients in a blender
> container, or with a wire whisk in a bowl, and blend till smooth. Put in
> a medium saucepan and cook over low-to-medium heat, stirring constantly,
> until it thickens and just comes to a boil.
>
> Makes about 1-3/4 cups. Must be refrigerated. Keeps well.
>
> Notes:First Place, Minnesota State Fair, 1988, 1989, 1990, 1991, 1992,
> 1996.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/11(XI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 6dys 9hrs 55mins
************************************************** **********************
I do whatever my Rice Krispies tell me to do
************************************************** **********************

Nancy2 wrote:

> Ham calls for scalloped potatoes, or potatoes au gratin.
>
> N.

Amen! Add some corn pudding, some green and some orange veggies, and
you've got a nice meal there. Simple too.

"Goomba" > wrote in message
...
> Nancy2 wrote:
>
>> Ham calls for scalloped potatoes, or potatoes au gratin.
>>
>> N.
>
> Amen! Add some corn pudding, some green and some orange veggies, and
> you've got a nice meal there. Simple too.

Corn pudding would be perfect with a ham dinner!! I'm making corn pudding
to take to a quilt guild Chrismas party this evening.

I really have to talk my mom into a ham dinner for Christmas.

Ms P

wrote:

> I want to do a ham dinner fo Christmas, I usually do a rib roast or
> lasagna so this will be a new thing for me. I was going to buy one of
> those boneless spiral cut hams. What I need is suggestions for side dishes
> with a ham dinner, and also, if I have mashed potatoes, what kind of gravy
> do I make, or how do I make it from ham drippings, if there are any?
> Thanks.

This was my Christmas menu last year:

Anadama bread
Corn Bisque with Nutmeg

Green Salad (butter lettuce, cucumber, homemade croutons)
Chive-Dill Vinaigrette

Macaroni & Cheese
Collard Greens with Garlic

Persimmon Sorbet

Ham (Alton Brown's "City Ham")
Rutabaga, Parsnip, Beet, and Broccoli cooked in Butter

Mincemeat & Cherry pie with Whipped Cream
Mexican Chocolate Pots de Creme
Brandy Alexanders
Coffee

(We drank Gewürztraminer throughout the meal.)


This was my Christmas dinner in 2003:

Sour Cream Green Bean Soup

Spiced Ham
Apple and Pecan Spoonbread
Spiced Persimmon Chutney
White Winter Vegetables Baked in Cream
Slow-cooked Collard Greens with Mustard Seeds, Garlic and Chiles
Dinner Rolls

Hazelnut Pie with Homemade Vanilla Ice Cream & Chocolate Sauce


Maybe those will give you some ideas, but since you seemed to imply that you
don't like your mother-in-law very much, you might prefer this much-easier
menu:

Spiral-sliced ham
Van Camp's Pork & Beans
Stouffer's Macaroni & Cheese
Mashed Potatoes (from a box)
Canned Chicken Gravy -- you can add bacon for that "ham" flavor
Veg-All
Brown-N-Serve Rolls
French's Mustard
Pickle Relish
Fruit Cocktail with Cool Whip

Bob, remembering many a Navy holiday menu like the above

On Thu, 11 Dec 2008 02:05:02 -0500, rfdjr1 wrote:

> I want to do a ham dinner fo Christmas, I usually do a rib roast or
> lasagna so this will be a new thing for me. I was going to buy one of
> those boneless spiral cut hams. What I need is suggestions for side
> dishes with a ham dinner, and also, if I have mashed potatoes, what kind
> of gravy do I make, or how do I make it from ham drippings, if there are
> any? Thanks.

I second the votes for sweet potatoes, but save the concoctions with
brown sugar and cinnamon and all that other stuff for a sweet potato pie
or some other form of desert, this is my favorite recipe for mashed sweet
potatoes: http://tinyurl.com/6fv5mf.

Brian Christiansen

> wrote in message
...
>I want to do a ham dinner fo Christmas, I usually do a rib roast or lasagna
>so
> this will be a new thing for me. I was going to buy one of those boneless
> spiral
> cut hams. What I need is suggestions for side dishes with a ham dinner,
> and
> also, if I have mashed potatoes, what kind of gravy do I make, or how do I
> make
> it from ham drippings, if there are any? Thanks.

1. raisin sauce (Gravy) is fantastic with baked ham.

Serve this raisin sauce with baked ham.
Prep Time: 5 minutes
Ingredients:
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1 tablespoon vinegar
1 cup raisins
1/4 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups water
Preparation:
Raisin sauce directions
Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place
saucepan over medium heat. Slowly add vinegar, raisins, lemon peel, lemon
juice and water. Continue cooking raisin sauce over medium heat, stirring
constantly, until thick and bubbly. Serve raisin

2. I like Sweet & sour German Red Cabbage as a side.

3. I would not do mashed potatoes - cut into bite size chunks (skin on),
cook until tender & toss with butter (real butter) and fresh chopped
parsley.

4. In our family Boston Baked beans (home made in a bean pot) are usually
served with the baked ham.

Enjoy,

Dimitri

"Kathleen" > wrote in message
...
> wrote:
>
>> I want to do a ham dinner fo Christmas, I usually do a rib roast or
>> lasagna so
>> this will be a new thing for me. I was going to buy one of those boneless
>> spiral
>> cut hams. What I need is suggestions for side dishes with a ham dinner,
>> and
>> also, if I have mashed potatoes, what kind of gravy do I make, or how do
>> I make
>> it from ham drippings, if there are any? Thanks.
>
> My husband's family has very definite expectations when it comes to ham
> dinners.
>
> It's got to be a BIG ham, bone-in, baked with a sweet glaze, unsliced, so
> you can hack off chunks of varying thicknesses. You've got to have sweet
> potatoes. And potato salad. And a green salad with two or three types of
> dressings to put on it, a relish tray with various types of olives and
> pickles (and woe be unto you if you forget the little sweet pickles) and
> some sliced raw veggies. Maybe three kinds of bread and/or rolls to make
> sandwiches, and a variety of cheeses. Condiments: mayo (yeah, I know,
> "on ham!"), yellow mustard, sweet hot mustard, maybe dijon and count on
> somebody asking where's the ketchup. And bowls of nuts. I made homemade
> trail mix one year, with roasted nuts, dried cranberries and dark and
> white chocolate morsels but they ate around the fruit and chocolates and I
> caught one of the youngsters feeding craisins to the dogs. Decidedly not
> cool.
>
> I also make homemade chunky cinnamon applesauce, but this is not strictly
> cannonical. Cherry pie with vanilla ice cream for dessert, and also
> something chocolate.
>
> Embarrassingly low tech but everybody goes home smiling, with bags of
> left-over ham.
>

To add to this, a nice Louisiana Cajun touch to sweet potatoes is to slather
them with bacon fat after piercing, and before cooking.

Gourmet factor: -5
Yum factor: +10

Keith

> wrote in message
...
>I want to do a ham dinner fo Christmas, I usually do a rib roast or
>lasagna so
> this will be a new thing for me. I was going to buy one of those
> boneless spiral
> cut hams. What I need is suggestions for side dishes with a ham
> dinner, and
> also, if I have mashed potatoes, what kind of gravy do I make, or
> how do I make
> it from ham drippings, if there are any? Thanks.


A big pot of collard greens cooked with a ham hock or a piece of
Smithfield Ham
After cooking, remove the meat from the hock and add back into the
greens. Or
Hanover Salad greens mixed in along with some Kale is also good. You
can also cook
all three together too.
CC

> wrote in message
...
>I want to do a ham dinner fo Christmas, I usually do a rib roast or
>lasagna so
> this will be a new thing for me. I was going to buy one of those
> boneless spiral
> cut hams. What I need is suggestions for side dishes with a ham
> dinner, and
> also, if I have mashed potatoes, what kind of gravy do I make, or
> how do I make
> it from ham drippings, if there are any? Thanks.

Trying to make gravy for potatoes out of ham juice is not very good,
way too salty
and usually just greasy.
Instead, buy a turkey or chicken wings, roast them and use the
drippings for gravy, If you also get a couple turkey legs and roast
them and
have both for dinner. Kids always love turkey legs, and you'll have
something to
make your gravy with,
Many times people have both ham and a turkey when they
have lots of family or people,
CC

Sheldon wrote:
> "Janet Bostwick" wrote:
snip
>> Gravy for ham dinner is easy. ?Red Eye gravy calls for coffee as
>> part of the mix. ?I would not do that. Red Eye gravy is different
>> than ham gravy. ?Ham gravy is simply the juices from the ham that
>> are in the bottom of the pan and the water from boiling the potatoes
>> plus a thickener.snip
>> Janet
>
> Are you sure you're talking about spiral cut ham... that type of ham
> is plenty salty enough that it doesn't want any stock based gravy.

I'm talking about a baked 'city' ham -- and one that does not have a sweet
glaze on it. I've also managed to get some gravy from the one spiral cut
ham I purchased. There was no juice from the spiral cut ham, just a couple
of dark brown, baked on spots in the bottom of the pan. The potato water
dissolved the brown bits and added hammy flavor and color to the gravy. In
this case -- A Costco ham (can't speak to any ham you have experienced) the
gravy was not briny nor overly salty. Probably because I do not fully salt
the cooking water for the potatoes, but prefer to finish salting the mashed
potatoes as I mash them This isn't something that I do by recipe, it's
something I learned at my mother's side. You add a little potato water to
the pan and taste the result. Too salty? Too hammy? Add more potato
water.

In my experience in the last couple of years, there is a huge variance in
the way fully cooked hams are salted, seasoned, smoked and enhanced with
water. Getting a good ham these days is a crap shoot.
Janet

Actually there is no such thing as ham gravy from fully cooked spinal
> tapped cured ham drippings... what little drippings there are will
> just be overly briney serum-like spinal fluid fit for nothing but the
> drain. These fully cooked hams are baked low and slow just to heat
> through and and maybe with a glaze applied at the end at a higher
> temperature for a brief period... they are served glazed and/or
> perhaps with a sweet fruity sauce on the side (Champagne apricot, rum
> raisin, pineapple, etc.) and/or a mustard of sorts, honey mustard goes
> well... but no gravy from drippings and browned bits, there'll be no
> drippings and browned bits.

"Janet Bostwick" > wrote in

> In my experience in the last couple of years, there is a huge
> variance in the way fully cooked hams are salted, seasoned,
> smoked and enhanced with water. Getting a good ham these days
> is a crap shoot. Janet

I agree. I haven't had, what I consider a good ham in years.
They either tast like paper or are to salty.

:-(

sandi replied to Janet:

>> In my experience in the last couple of years, there is a huge
>> variance in the way fully cooked hams are salted, seasoned,
>> smoked and enhanced with water. Getting a good ham these days
>> is a crap shoot. Janet
>
> I agree. I haven't had, what I consider a good ham in years.
> They either tast like paper or are to salty.

I've been happy with the Kirkland (Costco) brand of hams. I've never gotten
a bad one.

Bob

On Dec 11, 9:20*am, Melba's Jammin' >
wrote:
> In article >,
>
> wrote:
> > I want to do a ham dinner fo Christmas, I usually do a rib roast or
> > lasagna so this will be a new thing for me. I was going to buy one of
> > those boneless spiral cut hams. What I need is suggestions for side
> > dishes with a ham dinner, and also, if I have mashed potatoes, what
> > kind of gravy do I make, or how do I make it from ham drippings, if
> > there are any? Thanks.
>
> I think red-eye gravy is made from ham drippings but I've never made
> it--maybe do a web search for the particulars on "red-eye gravy."
>
> Unless you're hellbent on mashed potatoes, consider baking potatoes
> instead -- white ones or sweets. * They can share the oven with the ham
> though you might need to start them at a higher temp first before
> reducing the heat to warm the ham. *
>
> Scalloped potatoes can also share the oven with the ham. *To reduce the
> baking time, my sister-in-law uses par-cooked potatoes (peeled and
> sliced) when she makes them.
>
> Just a thought: *Getting a regular ham and slicing it yourself (it's not
> difficult) will allow you more variety in the thickness of your slices
> and IME the spiral cut hams dry out and don't reheat as well as I like.
>
> Baked beans are nice with ham. *Or broccoli or green beans.
>
> We like this fruit salad with ham: *Combine 1 cup EACH drained pineapple
> tidbits, drained mandarin oranges, flaked or shredded coconut, miniature
> marshmallows, and sour cream. *Cover and refrigerate overnight before
> serving.
>
> Cherry chipotle relish is a nice condiment for ham. * Or sweet-hot
> mustard. * Don't forget some good pickles.
>
> Sweet-Hot Mustard
>
> * *? * *1-1/2 ounces dry mustard (approximately 1/3 cup)
> * *? * *2/3 cup white vinegar
> * *? * *scant 2/3 cup sugar
> * *? * *3 eggs
>
> Combine the dry mustard powder and vinegar and let stand for a couple of
> hours (or overnight). Combine with rest of ingredients in a blender
> container, or with a wire whisk in a bowl, and blend till smooth. Put in
> a medium saucepan and cook over low-to-medium heat, stirring constantly,
> until it thickens and just comes to a boil.
>
> Makes about 1-3/4 cups. Must be refrigerated. * *Keeps well.
>
> Notes:First Place, Minnesota State Fair, 1988, 1989, 1990, 1991, 1992,
> 1996.
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- read it and weep
================================================== ===============
World's Best Sauce for Ham
1 cup Gedney's State Fair Cherry Jam by Barb Schaller
1 tablespoon up to 1 small can (or to taste) Chipotle Clilies in Adobo
undrained
2-4 tablespoons fresh (or frozen) lime juice
2 tsp lime zest

Chop chilies or whirl in small food processor. Melt jam in small
saucepan over medium heat, stirring occasionally. Add chilis and
continue to heat, stirring. When mixture is bubbling, add lime juice
and zest. Serve warm or at room temerature. Also fantastic on pork
tenderloin - especially grilled.
Leftovers can be spooned over a block of cream cheese and served with
crackers.
Lynn in Fargo

I forgot the other "sauce" my mom used to serve. Stiffly whipped heavy
cream with as much grated horseradish as you can stand folded in.
It's kinda "last minute" but boy is it easy!

Lynn in Fargo

Bob Terwilliger wrote:
> sandi replied to Janet:
>
>>> In my experience in the last couple of years, there is a huge
>>> variance in the way fully cooked hams are salted, seasoned,
>>> smoked and enhanced with water. Getting a good ham these days
>>> is a crap shoot. Janet
>>
>> I agree. I haven't had, what I consider a good ham in years.
>> They either tast like paper or are to salty.
>
> I've been happy with the Kirkland (Costco) brand of hams. I've never
> gotten a bad one.
>
> Bob

Kirkland is a very good, albeit a very strong tasting ham.
Janet

To me, ham and mashed just dont go together. Baked sweet potatoes, on
the other hand, seem to LOVE ham.

Devilled eggs love ham, too.

Mac and cheese and ham are a classic combo!

Roasted veggies, especially Brussels sprouts, love ham.

Ive never heard of making regular gravy from ham drippings....but in the
South, we make what we call Red Eye Gravy from ham drippings. It's
nothing but the drippings with a cup of strong black coffee added. NO
flour, no thickening at all. Typically, you'll see Red Eye gravy served
with ham and eggs and grits---you put the Red Eye on the grits. YUM!

Of course, Red Eye is generally made from salt-cured ("Country") ham,
not the sweetish spiral cut ham.

LassChance

Hey Boah! Who y'all callin Texas Trailer Trash???

I had a HONEY BAKED ham for TG and it was FAR from canned Vienna
sausages!

IF you cant get a HONEY BAKED ham in your location, these days, most of
the good grocery stores have their own version of it---and they're WAY
better than the old canned hams of yore.

(of course if you CAN get a HB, do it!)

Now, I aint sho how them Texas trailer trash folks is diffent from us
Nawth C'lina trailer trash...but I reckon we got us some WAY better
scenery to look at!

LassChance


Ham dinner suggestions


Ratcheting down from rib roast to fercocktah lazy ass spiral cut ham why
not just give everyone a pull top can of vienna sausage and a toothpic.
Spiral cut ham (any cured ham) is okay for a help yerself smorgasboard
but it's very tacky for a sit down formal dinner.
Have some class... you don't want your guests to think you're texas
trailer trash. LOL

Roast Fresh Ham
House & Garden | October 1965
by James A. Beard
Burgundian Mustard
2 tablespoons finely chopped sour pickle 1 tablespoon finely chopped
sweet pickle 1 cup Dijon mustard
1 teaspoon cognac
**Ham
The pork leg cut or fresh ham is quite versatile. It may be cooked
either boned or with the bone in. Because of its size, it takes the time
to cook perfectly in an oven set for 325�F. or 300�F.
The fat covering eliminates the need for basting, but an occasional
basting with red or white wine or broth does help the flavor and keeps a
delicious moisture in the meat.
Rub the roast well with sage, freshly ground black pepper, and touch of
garlic. Place on a rack in a shallow pan. Roast to an internal
temperature of 175�F. Remove from the oven, and allow to stand
for 15 minutes in a warm place before carving. Serve with Lyonnaise
potatoes, saut�d apple slices, and Burgundian Mustard.
Blend the finely chopped pickles thoroughly with the mustard and add the
cognac. If sealed in a jar, this will keep for several days.
---

"Lass Chance_2" > wrote in message
...
Hey Boah! Who y'all callin Texas Trailer Trash???

I had a HONEY BAKED ham for TG and it was FAR from canned Vienna
sausages!

IF you cant get a HONEY BAKED ham in your location, these days, most of
the good grocery stores have their own version of it---and they're WAY
better than the old canned hams of yore.

(of course if you CAN get a HB, do it!)

Now, I aint sho how them Texas trailer trash folks is diffent from us
Nawth C'lina trailer trash...but I reckon we got us some WAY better
scenery to look at!

LassChance



Yeah, but our trailers are bigger. We got more trash too.

On Fri, 12 Dec 2008 06:41:49 -0700, "Janet Bostwick"
> wrote:

>Kirkland is a very good, albeit a very strong tasting ham.

I'd rather eat "strong" ham than strong lamb (ugh).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 12 Dec 2008 11:41:09 -0500, (Lass
Chance_2) wrote:

>Hey Boah! Who y'all callin Texas Trailer Trash???
>
>I had a HONEY BAKED ham for TG

I've never eaten a real Honey Baked Ham™ to my knowledge. There are a
couple of outlets here, but I've never bought one and if I've been
where one was served - no one brought my attention to it. How do they
differ from other spiral cut hams?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 12 Dec 2008 15:38:56 -0600, "Phyllis Stone" >
wrote:

>Yeah, but our trailers are bigger. We got more trash too.


LOL


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat 13 Dec 2008 12:52:12a, sf told us...

> On Fri, 12 Dec 2008 11:41:09 -0500, (Lass
> Chance_2) wrote:
>
>>Hey Boah! Who y'all callin Texas Trailer Trash???
>>
>>I had a HONEY BAKED ham for TG
>
> I've never eaten a real Honey Baked Ham™ to my knowledge. There are a
> couple of outlets here, but I've never bought one and if I've been
> where one was served - no one brought my attention to it. How do they
> differ from other spiral cut hams?
>

Our family always had dry-cured southern style hams until we moved to
Cleveland in the mid-1950s. They were impossible to find there at that
time. Soon after we moved there, a Honey Baked Ham store opened and we
began buying them for Christmas if we were in town during the holidays.
Other times we would bring a soutern ham home with us from our family
visits down south.

Each brand of spiral cut ham is cut pretty much the same, but the quality
of the meat and the type and quality of the glaze varies widely. IMHO, the
original Honey Baked Ham has a much better glaze. I'm not sure what all it
consists of, but obviously honey is a component. It's a bit crunchy and
very flavorful.

Honey baked hams rarely have pockets of fat or gristle in the meat, is very
moist, and is absolutely ready to eat when you buy it, although it may be
warmed for serving.

When I've encountered other spiral cut hams, I have not always liked the
glazes used, and I find that the meat quality is inconsistent.

Honey Baked Hams are probably one of the more expensive of the spiral cut
hams, but like many cuts of meat, you get what you pay for. I have never
been disappointed.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 4dys 22hrs 56mins
************************************************** **********************
Fat person: Nutritional Overachiever
************************************************** **********************