This week the Sunday Supper crew has teamed up with American Family Insurance for this very special Sunday Supper event.
You see, American Family Insurance is hosting a special event called the “Back to The Family Table Campaign.” The name alone shows you how much this aligns with the mission of Sunday Supper – we are encouraging families to come together around the family table, sharing great food and making memories to cherish.
American Family Insurance believes in this so much, they have been sponsoring a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. To enter and for details visit: Family Dinner Table
This week the Sunday Supper contributors are sharing recipes for dishes that will not only provide you a great family meal on Sunday, but also leftovers to serve up during the week!
I’ll not only be sharing my Baked Glazed Ham, but I’m be doing a double recipe post today, with the bonus of Scalloped Potatoes & Ham.
First the baked ham!
To begin, combine 1 cup of brown sugar, 1/4 cup of flour, and 1/4 teaspoon cinnamon. Stir them together. Ignore the fact that I had a “duh!” moment – you want to combine these in a small saucepan.
Stir in 1/4 c red wine, and 2 tablespoons of water.
Bring these to a gentle simmer, and stir until everything is dissolved.
Place a shank ham in a roasting pan that has 1 cup of water in the bottom. Brush the glaze all over the ham. Cover with foil and bake at 350 for about 18 minutes per pound. (Or according to the instructions on your ham.) Every 45 minutes or so, brush another layer of glaze on the ham.
That is it! Enjoy this flavorful ham.
Now for the Scalloped Potatoes & Ham!
To begin, brush a casserole dish with butter. Set it aside. Preheat your oven to 375 degrees.
Finely dice a small onion.
In a saucepan, melt 1/4 cup butter over low heat, and toss in the onions. Let the simmer and sauté gently until the onions are tender.
Meanwhile dice up some of your leftover ham. About 1 1/2 – 2 cups or so.
You’ll also thinly slice about 6 cups of potatoes – whatever kind you like. I used yellow potatoes. Layer half of them in the dish.
Sprinkle in half of the ham, and repeat with the remaining potatoes & ham.
When the onions are tender, stir in 1/4 c flour. Let it cook for a minute.
Stir in 3 cups of milk, and a half teaspoon each of salt, pepper and thyme. Cook this over medium heat, stirring continually until it comes to a boil and thickens. Remove from heat.
Slowly pour the lovely sauce over the top of the potatoes & ham.
Cover this with foil and bake for about 65-75 minutes or until the potatoes are just about done. Remove the foil and bake 15 more minutes.
- 1 c brown sugar
- ¼ c flour
- ¼ tsp cinnamon
- ⅓ c red wine
- 2 Tb water
- Shank style ham
- 1 c water
- In a small sauce pan, whisk together the brown sugar, flour & cinnamon. Stir in the wine and water. Simmer the glaze over medium heat, stirring until the sugar is dissolved. Place your ham in a roasting dish with 1 cup of water in the pan.
- Brush the glaze over your ham, cover the ham tightly with foil and bake 18 minutes per pound at 350 degrees. Brush additional glaze onto the ham every 40 minutes until the ham is done according to the instructions for the type of ham you have.
- 1 small onion
- ¼ c butter
- 1½ - 2 c diced, cooked ham
- enough potatoes to make 6 cups of sliced
- ¼ c flour
- 3 c milk
- ½ tsp salt
- ½ tsp pepper
- ½ tsp thyme
- extra butter for casserole dish
- To begin, preheat your oven to 375 degrees. In a saucepan, melt the butter and toss in the onion. Let the onion cook over low heat in the butter until it is tender. Meanwhile dice the ham and slice the potatoes. When the onion is tender, whisk in the flour and let it cook a minute over medium heat. Whisk in the milk, salt, pepper and thyme. Cook and stir over medium heat until the sauce comes to a boil. Remove from heat.
- Butter a 2 quart casserole dish. Layer in half of the potatoes. Top with half of the ham. Add another layer each of the remaining potatoes and ham. Slowly pour the sauce all over the top of the casserole. Cover the casserole with foil and bake for 65-75 minutes or until the potatoes are nearly cooked through. Cook an additional 15 minutes, uncovered. Cool for a few minutes.
Take some time and join the Sunday Supper contributors as they share their own doubly good recipes!
- Apple Cider Braised Pork Roast by Magnolia Days
- Bacon Cheeseburger Meatloaf by girlichef
- Baked Barbecue Chicken by Alida’s Kitchen
- Brined and Roasted Turkey by Growin Up Gabel
- Chicken Cacciatore by Cindy’s Recipes and Writings
- Cider Braised Pork Belly by The Girl In The Little Red Kitchen
- Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
- Coffee Rubbed Ham by Curious Cuisiniere
- Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
- Herb Crusted Roast Beef by Crazy Foodie Stunts
- Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
- Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
- Pork Tinga by Juanita’s Cocina
- Roast Psycho Chicken by That Skinny Chick Can Bake
- Roasted Chicken with Potatoes and Vegetables by Hezzi-D’s Books and Cooks
- Shrimp Scampi & Sushi by NinjaBaking.com
- Slow Cooker Barbecue Chicken by In The Kitchen With KP
- Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
- Spicy Turkey Meatloaf by Runner’s Tales
- Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie
Thank you to American Family Insurance for joining us this Sunday! If you would like to find out more about them you can find them in these places: Their Website, Linkedin, Youtube, Google+, Twitter, Facebook, and Pinterest
Join us for our live Twitter chat at 6pm CST/7pm ET as we talk about bringing the family together in the kitchen – simply follow #SundaySupper to participate!
This post is sponsored by American Family Insurance. All opinions are my own.