My Mother's Cooking: Baked Ham and Scalloped Potatoes

Updated on June 8, 2018
Source

My mother's Cooking

4.3 stars from 3 ratings of Baked Ham and Scalloped Potatoes

Several times a year, particularly around the holidays, my mother would bake a ham. She usually made the butt half rather than the shank half because it gave nicer slices. She coated it with a brown sugar and mustard glaze and usually added a liquid such as ginger ale to keep the ham moist while baking.

In those days, hams came with a layer of fat and about half of the skin left on. They also didn’t have "water added" like they do today, so you had to soak them in cold water overnight to make them more tender and to remove some of the salt.

Today, you only have to rinse them in cold water and pat them dry with paper towels before you begin. I prefer to use beer rather than ginger ale in my version of this recipe.

The scalloped potatoes are made with layers of sliced potatoes sprinkled with salt, pepper, flour and dabs of butter. Milk is added before cooking so that the potatoes make their own bechamel sauce as they cook. You can bake them in the same oven as the ham if you have room but they will only need to cook for an hour.

The Ham

Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

2 Hours approximately

Cooking Temperature:

300 F

Ingredients:

  • 1 8-9 Lb. Ham, preferably the butt end
  • ½ Cup Yellow Mustard
  • 1 Cup of Brown Sugar
  • 20-25 Whole Cloves
  • 2 - 12 Oz. Bottles of your Favorite Beer

Preparation:

  1. Rinse the ham in cold water and pat dry with paper towels.
  2. Place the ham on a metal rack, fat side up, in a large covered roasting pan.
  3. With a sharp knife, score the fat on the ham diagonally at one inch intervals. Then repeat the process in the opposite direction forming one-inch squares. If there isn’t very much fat, you can skip this step.
  4. Place a clove in each of the squares.
  5. Pour one of the bottles of beer in the bottom of the roasting pan and the other in the chef.
  6. Mix the mustard and the brown sugar together in a small bowl to form a thick paste and hold in reserve until the ham has cooked for about an hour.

Cooking Instructions:

  1. Bake the ham covered in a 300-degree oven for one hour and then spread the brown sugar/mustard paste over the fat side of the ham.

  2. Continue baking for another hour until the ham is fully cooked and the glaze has caramelized.
  3. If the liquid in the roaster has evaporated, you can add more beer to the pan and to the chef.
  4. Remove the ham from the oven and let the pan rest covered on top of the stove for about 30 minutes before carving.

Serving Suggestions:

My mother usually served this with scalloped potatoes, but it also works well with potato salad or baked beans. The following is my mother’s recipe for scalloped potatoes. If you have room in your oven, they can both cook at 300 F. Otherwise, prepare the scalloped potatoes in advance, and bake them in the same oven once you remove the ham. The ham can easily sit covered for an hour instead of thirty minutes.

Scalloped Potatoes

Ingredients:

  • 1 Large Potatoes, peeled, quartered and cut into ¼-inch thick slices
  • 1 Medium Onion, peeled and finely chopped
  • 1 Stick of Butter cut into 1/4 inch thick slices
  • 2 Cups of whole milk
  • 4 Tablespoons of Flour
  • 1 Teaspoon Salt
  • ½ Teaspoon Ground Black Pepper

Preparation:

  1. Spray a three-quart casserole dish with pam or rub it with softened butter. Spread half of the potato slices evenly across the bottom of the pan and sprinkle half of the chopped onions over them.
  2. Season with half of the salt and pepper and sprinkle with half of the flour. Distribute half of the butter slices evenly across the surface.  
  3. Repeat the process to form a second layer and pour both cups of milk over the potatoes. Bake covered at 325 F for one hour until fork tender. If you are baking the potatoes in the same oven with the ham, cook at 300F for 15 minutes longer.
  4. Remove from the oven and allow it to rest for fifteen minutes before serving.

Questions & Answers

    Comments

      0 of 8192 characters used
      Post Comment

      • profile image

        Dasia 

        3 years ago

        Action requires knoeeldgw, and now I can act!

      • profile image

        Luke 

        3 years ago

        Hi, I enjoyed renidag your latest entires. Loved the pictures and impressed by what you are doing. Could not find the place to sign up for receiving updates when you post. Thanks.Pat

      • Eiddwen profile image

        Eiddwen 

        6 years ago from Wales

        Hi thank you so much for sharing this great hub which I am bookmarking in with all my other recipes.I will let you know how I got on with it.

        I now look forward to reading many more of your hubs.

        Take care and enjoy your day

        Eddy.

      • viking305 profile image

        L M Reid 

        6 years ago from Ireland

        Wow another great recipe. We always used any left over ham for the breakfast the next morning. Fried on the pan with eggs, a very tasty breakfast indeed!

        Thanks for SHARING. Up and awesome

      • DanielNeff profile image

        DanielNeff 

        6 years ago from Asheville, NC

        I used the recipes with a few tweaks.

        I was out of cloves, so I couldn't include those, and for the glaze I combined mustard seeds with vinegar, water and honey, ground it up in a small blender, and poured that over the ham once it had baked for about an hour. I continued basting the ham in the juices that ran off until done. It is delicious.

        Thanks for this recipe.

      • DanielNeff profile image

        DanielNeff 

        6 years ago from Asheville, NC

        Sounds really good. I'm going to try it for New Year's.

      • instantlyfamily profile image

        instantlyfamily 

        6 years ago

        I am impressed!

      • rjsadowski profile imageAUTHOR

        rjsadowski 

        7 years ago

        Thanks for checking me out. Come back and check out A Tale of Two Sisters - that's a love poem.

      • Ercolano profile image

        Sam Walker 

        7 years ago

        I'm totally going to try those scalloped potatoes! Interesting hubs, I came to reciprocate and maybe find one of them thar poems you say you write, but this'll do instead. Never having had any parents or stuff like this to be passed down, I'm glad I can come here and try some of this stuff, now the winter's setting in... although no clams for this boy! Can't stand anything fishy, and you coming from New England, I believe may find that weird. But I hate anything from the sea. Interesting hubs; always great to find out more about other cultures. Thanks.

      • rjsadowski profile imageAUTHOR

        rjsadowski 

        7 years ago

        Remember that when you are done eating the ham, you can use whatever meat is left on the bone to make bean soup or split pea soup. i will be providing recipes for them in the future.

      • scarytaff profile image

        Derek James 

        7 years ago from South Wales

        Thanks for the recipe. It sure looks good to me.

      • NMLady profile image

        NMLady 

        7 years ago from New Mexico & Arizona

        My mom would make her scalloped potatoes in a flat big pan so here would be plenty of nice crust. yum!

      working

      This website uses cookies

      As a user in the EEA, your approval is needed on a few things. To provide a better website experience, delishably.com uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

      For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at: https://delishably.com/privacy-policy#gdpr

      Show Details
      Necessary
      HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
      LoginThis is necessary to sign in to the HubPages Service.
      Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
      AkismetThis is used to detect comment spam. (Privacy Policy)
      HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
      HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
      Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
      CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
      Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the googleapis.com or gstatic.com domains, for performance and efficiency reasons. (Privacy Policy)
      Features
      Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
      Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
      Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
      Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
      Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
      VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
      PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
      Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
      MavenThis supports the Maven widget and search functionality. (Privacy Policy)
      Marketing
      Google AdSenseThis is an ad network. (Privacy Policy)
      Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
      Index ExchangeThis is an ad network. (Privacy Policy)
      SovrnThis is an ad network. (Privacy Policy)
      Facebook AdsThis is an ad network. (Privacy Policy)
      Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
      AppNexusThis is an ad network. (Privacy Policy)
      OpenxThis is an ad network. (Privacy Policy)
      Rubicon ProjectThis is an ad network. (Privacy Policy)
      TripleLiftThis is an ad network. (Privacy Policy)
      Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
      Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
      Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
      Statistics
      Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
      ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
      Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)