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Sunday, June 27, 2010

June 25 - Meal for a Mom

The boy went out for drinks after work, so it was just me, Linds and Luke for dinner. I volunteered to take one of the moms in my club (who just had a baby) a meal, so I doubled the sides and tossed some marinated chicken on the grill for us.

I always try to do something a little different when I take someone a meal. Most people put together a pasta or red sauce dish since they're easy, almost universally enjoyed, and freeze well, but more often than not, that's what they're getting from everyone else! I decided to make Sharon my beer glazed ham, a side of "au gratin-ish" potatoes, green beans and pink frosted cookies with sprinkles (store bought, but SO delicious!). It was a hit - they'd had their fair share of pastas already, so they were excited for something a little different. The ham is so easy (as were the potatoes), and it's one of my favorites when I'm in a ham mood.

Beer Glazed Ham
1 boneless fully cooked ham (3 lbs.)
1 can beer
1 cup packed brown sugar
2 T balsamic vinegar
2 tsp ground mustard

  1. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes ½ inch deep. 
  2. Set aside 2 T beer. Pour remaining beer over ham. 
  3. Bake, uncovered at 350 for 1 hour. 
  4. In a small bowl, combine the brown sugar, vinegar, mustard and reserved beer; spread over ham. 
  5. Bake 40-45 minutes longer or until a meat thermometer reads 140, basting occasionally. 

Au Gratin Potatoes
1 cup sour cream
1 (10.75 ounce) can condensed cream of celery soup
4 1/2 cups peeled and shredded potatoes
2 cups shredded Cheddar cheese
1/2 cup chopped green onions
1 cup cornflakes cereal
1/2 cup unsalted butter, melted

  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray.
  2. In a large bowl, stir together the sour cream and soup. Add grated potatoes, cheese, and onions. Mix well, and pour into the prepared baking dish. Cover the dish with a lid or aluminum foil.
  3. Bake for 45 minutes in the preheated oven. In a small bowl, mix together the melted butter and cornflakes. Sprinkle over the top of the potatoes, and return to the oven.
  4. Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from the oven and sprinkle with chopped parsley.

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