Ham Dinner
Ingredients
Preparation
This recipe is without amounts. All Ham's are big so you're having friends over - the only question is how many.
Most hams come pre-cooked so all you have to do is reheat - generally at 250F and 18 min/500g or 1b.
To get everything to come out at the same time is easy - if you pre-cook the Scallop Potatoes and Roast Veg and then reheat before serving.
1.Peel the Parsnips and Carrots. Quarter lengthwise and then crosswise. Place on a cookie sheet or roasting pan. Rub with oil. Set aside.
2.Use 1 medium/large potato per person, or enough potatoes to fill the pan you use. Peel the Potatoes and slice. Layer in the pan.
3.Next grate some onion and fry it in lots of butter - 1 Tablespoons(15ml)/person you're making potatoes for. When the Onion is cooked add unit of butter. Cook for a moment or two then stir in a bit of milk making a paste, then continue adding milk until a whipping cream like constancy is achieved. Grate in nutmeg, a tiny (1/4 tsp or 1 ml) bit of dry mustard and salt & Pepper to taste. Pour over the and cover with aluminum foil.
4.Preheat an oven to 375 then put both the carrots and Roast Vegetables in.
5.Cook the roast veg for about 25 minutes and the Potatoes for about 45.
6.While the Veg are cooking prepare the ham. Turn face down in a pan and cover with foil.
7.When the veg come out of the oven turn down the heat to 250F, put the ham in.
8.Next prepare the Brussel Sprouts - trimming the outer leaves and then notching an X in the base. Put in microwaveable container with a tiny bit of water. cover and set aside
9.30 minutes before the ham is ready take return the Roast Veg and potatoes (uncovered this time) to the oven.
10.When the ham is ready remove it and place on a platter and let set for 5 minutes - but leave the other veg in the oven.
11.Put the brussels in the microwave and cook for 3 - 4 minutes.
12.Remove the Roast Veg and add to the platter. Pour the cooked brussels onto the platter.
13.Remove scalloped potatoes.
Most hams come pre-cooked so all you have to do is reheat - generally at 250F and 18 min/500g or 1b.
To get everything to come out at the same time is easy - if you pre-cook the Scallop Potatoes and Roast Veg and then reheat before serving.
1.Peel the Parsnips and Carrots. Quarter lengthwise and then crosswise. Place on a cookie sheet or roasting pan. Rub with oil. Set aside.
2.Use 1 medium/large potato per person, or enough potatoes to fill the pan you use. Peel the Potatoes and slice. Layer in the pan.
3.Next grate some onion and fry it in lots of butter - 1 Tablespoons(15ml)/person you're making potatoes for. When the Onion is cooked add unit of butter. Cook for a moment or two then stir in a bit of milk making a paste, then continue adding milk until a whipping cream like constancy is achieved. Grate in nutmeg, a tiny (1/4 tsp or 1 ml) bit of dry mustard and salt & Pepper to taste. Pour over the and cover with aluminum foil.
4.Preheat an oven to 375 then put both the carrots and Roast Vegetables in.
5.Cook the roast veg for about 25 minutes and the Potatoes for about 45.
6.While the Veg are cooking prepare the ham. Turn face down in a pan and cover with foil.
7.When the veg come out of the oven turn down the heat to 250F, put the ham in.
8.Next prepare the Brussel Sprouts - trimming the outer leaves and then notching an X in the base. Put in microwaveable container with a tiny bit of water. cover and set aside
9.30 minutes before the ham is ready take return the Roast Veg and potatoes (uncovered this time) to the oven.
10.When the ham is ready remove it and place on a platter and let set for 5 minutes - but leave the other veg in the oven.
11.Put the brussels in the microwave and cook for 3 - 4 minutes.
12.Remove the Roast Veg and add to the platter. Pour the cooked brussels onto the platter.
13.Remove scalloped potatoes.
