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Tuesday: Baked Ham and Scalloped Potatoes

A week or two after Easter, we can always get a good deal on a baked, spiral cut ham. Paired with my Mom’s scalloped potatoes? Winner! NOTE: There will be leftover ham for use later in the week.
Serves: 4     Prep: 20     Cooking: 1 hour


For the Ham
1 (6-8 lb.) ham, fully cooked, bone-in
1 can ginger ale
3 tablespoons mustard (I like a whole grain Dijon )
¼ cup brown sugar
For the Potatoes
3 tablespoons unsalted butter
2 large shallots, sliced
1 cup cream
1 cup milk
2 teaspoons dry mustard
5 medium Russey or Yukon Gold potatoes, peeled and thinly sliced (2 1/2 to 3 pounds)
coarse salt
freshly ground black pepper
8 oz high-quality sharp cheddar, grated (2 ½ cups) For the Simple Salad
1 head lettuce, torn into bite-sized pieces
3 tomatoes, seeded and chopped
1/2 English cucumber, sliced
1/4 cup Italian parsley, chopped
1 tablespoon good olive oil
1 tablespoon white wine vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper


Preheat the oven to 275º.
Place ham, cut side down, in a deep roasting pan, cover with foil and bake for 10 minutes per pound.
Meanwhile, prepare the potatoes by melting the butter in a medium skillet over low heat.
Add the shallots and sauté until it is completely softened to translucent, but not browned, 10 to 15 minutes. Set aside to cool.
Butter a 12-cup baking dish.
In a measuring cup, combine the cream, milk and dry mustard. Pour 3 tablespoons of the cream mixture in the baking dish.
Layer the bottom of the dish with ? of the potatoes.
Sprinkle with salt and pepper.
Layer half of the shallots, then ? of the cheese and then ? cream mixture. Repeat.
Top with the remaining potatoes and the remaining cheese and cream mixture.
Cover with foil and bake alongside the ham for 30 minutes at 275º.
After ham has baked for ¾ of the calculated time, mix ginger ale, mustard and brown sugar. Uncover the ham and pour the glaze over. Bake for the remainder without the foil.
After the ham is done, remove the foil from the potatoes, increase the heat to 375º. Bake for another 20-30 minutes, or until the top is brown, the cream is bubbling, and the potatoes are tender – insert a knife to assure doneness.
Let both the potatoes and ham rest for at least 15 minutes.
Toss the salad ingredients and serve.