Every time we buy a ham I ask myself why it's normally reserved for special occasions. Really, there isn't a thing much easier or more satisfying than a good slice of ham, never mind there's no problem coming up with ideas for the leftovers either.
My method for cooking last night's beauty is simplicity itself. I scored the ham into 2 inch diamonds and popped some whole cloves into the diamond points, then poured a half cup of triple sec over the whole thing (Grand Marnier works better) covered the pan with aluminum foil and baked my 9 pound shank end ham for 1-1/2 hours before glazing it in an 8 ounce jar of homemade kumquat/orange marmalade mixed with a quarter cup of prepared Dijon mustard and a couple of tablespoons of horseradish. So far so good, right?
The problem with the menu occurred when I insisted on trying a recipe from Real Simple found on myrecipes.com for an apple and potato gratin. I was intrigued by the addition of egg and buttermilk to the mix and figured swiss cheese and apples would be a natural with a good slice of baked ham. Unfortunately we were very unimpressed with the gratin. Instead of a rich creamy sauce, tender potatoes and tart apples, the casserole separated into an unappetizing looking mess.
I won't be making it again. Sometimes you're just better off going with what you know. I've provided the link in case you're interested in checking it out. Thankfully I reduced the quantities and only made 1/3 of the recipe, which is a good thing. At least I didn't have a ton of leftovers to feed down the disposal.
A year ago - Holiday Dessert Ideas
Two Year's Ago - Sockeye Salmon Club Sandwich