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A lavish Christmas food dinner spread with various dishes arranged beautifully.

Festive Glazed Ham with Scalloped Potatoes

This festive glazed ham, paired with creamy scalloped potatoes, makes for a perfect holiday meal. The ham is basted with a sweet and tangy glaze, while the potatoes are baked to golden perfection in a rich cheese sauce.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Servings 8 people

Equipment

  • Large roasting pan
  • Small bowl
  • Whisk
  • Aluminum foil
  • 9x13 inch baking dish
  • Large saucepan
  • Spatula

Ingredients
  

For the Glazed Ham

  • 1 (8-10 lb) pre-cooked spiral-sliced ham
  • 1 cup brown sugar packed
  • ½ cup Dijon mustard
  • ¼ cup pineapple juice
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon ground cloves
  • Whole cloves for studding (optional)

For the Scalloped Potatoes

  • 4-5 large Russet potatoes (about 3 lbs), peeled and thinly sliced (1/8 inch thick)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 1 cup shredded Gruyere cheese (or sharp cheddar)
  • 2 cloves garlic minced

Instructions
 

For the Glazed Ham

  • Preheat your oven to 325°F (160°C) and place the ham cut-side down in a roasting pan, optionally scoring it and inserting whole cloves.
  • In a small bowl, combine brown sugar, Dijon mustard, pineapple juice, apple cider vinegar, and ground cloves, whisking until smooth.
  • Bake the ham for 1.5 to 2 hours, or as directed by the package, until it reaches an internal temperature of 140°F (60°C).
  • During the last 30-45 minutes of baking, brush the ham with the glaze every 10-15 minutes to allow it to caramelize.
  • After baking, remove the ham, tent it loosely with foil, and let it rest for 15-20 minutes before slicing and serving.

For the Scalloped Potatoes

  • Preheat your oven to 375°F (190°C) and butter a 9x13 inch baking dish.
  • Melt butter in a large saucepan over medium heat, then add minced garlic and cook for 1 minute until fragrant.
  • Whisk in the flour and cook for 1-2 minutes, stirring continuously, to form a roux.
  • Gradually whisk in the milk and heavy cream, bringing the mixture to a simmer and whisking frequently until the sauce thickens, which takes about 5-7 minutes.
  • Remove the sauce from heat and stir in the salt, pepper, and nutmeg.
  • Layer one-third of the sliced potatoes in the prepared baking dish, pour one-third of the cream sauce over them, and sprinkle with one-third of the Gruyere cheese.
  • Repeat the layering process two more times, ensuring the final layer is cheese.
  • Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  • Remove the foil and continue baking for another 20-30 minutes until the potatoes are tender and the top is golden brown and bubbly.
  • Let the scalloped potatoes rest for 5-10 minutes before serving alongside the glazed ham.

Notes

For crisper scalloped potatoes, you can broil them for the last few minutes after removing the foil, keeping a close eye on them to prevent burning. If you don't have Gruyere, sharp cheddar or a blend of Parmesan and mozzarella would also work well.