Menu Plan for Winter II: Week 3, Day 6


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 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Christmas Day Dinner or Christmas Lunch
Glazed Ham with Mustard sauce
Scalloped Potatoes
Brussels Sprouts with Chestnuts
Bûche de Noël, Christmas Cookies

Cooking time:  2 leisurely hours for menu       Cooking schedule: see below for instructions

           I don't bake Christmas Desserts or Puddings; the bakeries do a lovely job so I don't have to.  This is an easy dinner and easily expanded for a larger group.

Baked Ham with Mustard Sauce

Total time: 1 hour 45 minutes
      A fully cooked ham should be baked to an internal temp of 140F (60C), about 20 minutes per lb. A ham that must be cooked should reach an internal temp of 150F (65C), 35 minutes per lb. for small hams and 22 minutes for larger (over 5 lbs) hams.  All times assume a 325F (165C) oven.

Roast Ham Ingredients:


Mustard Sauce

  Time: 10 minutes
    A timeless tradition in my large, extended family.  The original recipe came from "The Anderson House", a small family run hotel in my home town. For some, it's the only reason to have ham!  Can be made ahead.

mustard sauce Ingredients:


Note:  if you don't have a double boiler, put a metal bowl on a saucepan partially filled with water.  The bottom of the bowl should not touch the water.

Scalloped Potatoes

Total time: 1 hour 10 minutes
  Scalloped Potatoes have long been a favorite at our house.  They're easy and easily expanded to serve more.  This serves 4 or will be for 2 meals.

Scalloped Potatoes Ingredients:


Note:  Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil.  They almost always bubble over and this saves on oven clean up.  Just wrap up the mess and toss.

Brussels Sprouts with Chestnuts

Total time: 50 minutes
      This is a classic on British holiday tables.

Brussels Sprouts with Chestnuts Instructions:


Cooking Schedule: 2 lazy hours
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
roasting pan, meat thermometer, baking dish,
medium saucepan, small saucepan, double boiler
or saucepan and metal bowl, carving board

Turn oven on 325F (165C), arrange 2 shelves
Slice onion, sauté
Slice potatoes
Shred or slice cheese
Remove onions, heat potatoes, milk
Assemble Scalloped Potatoes, start to bake
Start to bake ham
Snip, boil chestnuts if using fresh
Peel chestnuts if using fresh
Cook chestnuts in stock if using fresh
  If not fussing with chestnuts, pause while stuff cooks
Open jar, rinse, drain chestnuts if using canned
Trim sprouts
Cook sprouts

Make mustard sauce, cover, refrigerate
Make glaze for ham
Drain fresh chestnuts, keep warm
Remove sprouts, keep warm
   Relax, take a break while stuff cooks
Remove ham, pat on glaze
Return ham to oven
      Another break - 15 minutes
Uncover potatoes
Remove ham, cover, let rest
Remove potatoes, cover, let rest
Melt butter for sprouts, chestnuts
Add thyme, pepper, chestnuts, sprouts to butter
Sauté until heated through
Slice the ham
Cut the potatoes
Serve all... 
Don't forget the mustard sauce!

                     MERRY CHRISTMAS!

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