What would you serve with ham on Thanksgiving?

[golfgal]

I personally can't stand making au gratin (scalloped) potatoes for ham dinner - it's just SO much work (groan). And I'm a lazy cook.

So I make a cheat - hash brown casserole instead. If you google it, you will see lots of variations, but here's my recipe:

1 pkg of frozen hash browns
1 small onion - dice it up fine
1 can cream of chicken soup (or cream of mushroom, cream of celery, cream of anything should work).
1 container of FULL-FAT sour cream. Do not try those "lite" versions, you must have the full-fat or this dish will get all curdled looking and be gross.
1 small wedge of mild-flavored cheese,like mild cheddar or mozzerella - grated up.
1/2 cup (more or less) of melted butter

Ok here goes:
Toast up the hash browns until nice and warm, but not crispy.
Mix up all the other ingredients. Mix up the hash browns into the other stuff. Spread it into a pan that's been well-greased with PAM or butter. Sprinkle the top with crushed cornflakes & cheese if you are feeling extra fancy, and bake it until it is nice and hot and bubbling around the sides. If you've pre-cooked the hash browns, it will take about an hour to cook it nice and hot, depending on the size & shape of your pan.

Now I admit this dish is a calorie bomb. It is probably 100 calories a mouthful. But it is super easy, tastes soooo good, and has always been a sure-fire hit - the dish winds up getting scraped clean and everybody is always moaning "oh, I shouldn't .... but I have to eat more!". And even better, it is a perfect accompaniment to baked ham.

Good luck!

If I am doing ham I have to make au gratin potatoes. However I might forgo that for the cheesy potatoe casserole. It is very rich and I probably omit the salt, pepper, and the topping. Try it out.

OOPs, I see someone already posted it. It is pretty darn good, but very rich. Cream of chicken is better to use imo.


CHEESY POTATO CASSEROLE
32 oz. bag hash browns, thawed
1 stick butter, melted
1 tbsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 (16 oz.) container sour cream
1 (8 oz.) pkg. cheddar cheese
1 med. onion, chopped

TOPPING:

2 c. cornflakes, crushed
1/2 stick butter, melted
Bake for 40 to 60 minutes at 350 degrees.

I was just going to post this as a variation of busyshrew's post as it is a bit easier-no browning. We use the cubed hash browns (southern style) vs the shredded hash browns as we like the consistency better.

OP, you can also BUY the sides if you need. All of the grocery stores around here will also sell the entire meal, pre-cooked-you just have to heat things up.

 

[FormrCastMbr]

I forgot to mention that we also love Paula Deen's Corn Casserole with ham. Here is the recipe:

http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html

 

[2goofycampers]

sweet potatoes and baked beans with rolls

 

[golfgal]

ok, slightly off topic--I have never made sweet potatoes-do you make them like regular potatoes-peal and boil??? If I wanted to make these:

Ruth's Chris Special Sweet Potato Casserole
Recipe By :Ruth's Chris
Serving Size : 0 Preparation Time :0:00
Categories : Try This
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Source:
"www.nola.com"
S(Formatted/Shared by):
"Robin Demers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3488 Calories; 134g Fat (34.1% calories from fat); 33g Protein; 551g Carbohydrate; 14g Dietary Fiber; 755mg Cholesterol; 3088mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean Meat; 25 1/2 Fat; 22 1/2 Other Carbohydrates.
NOTES : D.D. of New Orleans wrote some time ago wanting the recipe for the sweet potato casserole served at Ruth's Chris Steak House. Here is the real deal.

AMAZING recipe--not so sweet like the ones with marshmallows.

 

[lovemygoofy]

ok, slightly off topic--I have never made sweet potatoes-do you make them like regular potatoes-peal and boil??? If I wanted to make these:

Ruth's Chris Special Sweet Potato Casserole
Recipe By :Ruth's Chris
Serving Size : 0 Preparation Time :0:00
Categories : Try This
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Source:
"www.nola.com"
S(Formatted/Shared by):
"Robin Demers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3488 Calories; 134g Fat (34.1% calories from fat); 33g Protein; 551g Carbohydrate; 14g Dietary Fiber; 755mg Cholesterol; 3088mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1 1/2 Lean Meat; 25 1/2 Fat; 22 1/2 Other Carbohydrates.
NOTES : D.D. of New Orleans wrote some time ago wanting the recipe for the sweet potato casserole served at Ruth's Chris Steak House. Here is the real deal.

AMAZING recipe--not so sweet like the ones with marshmallows.

You need the eat this not that guy! Holy cow!

Anyways, I've made with fresh and canned sweet potatoes and I just use the canned sweet potatoes if I'm in a time crunch. The texture is a bit mushier to me but no one around has seemed to notice the difference.

 

[stsomewhere]

The best gravy ever is ham gravy. That would be good with mashed potatoes.

I agree au gratin potatoes would also go well with ham.

Love ham gravy. People think it is crazy until they taste it. My husband did not have it until he was introduced to at my family's Christmas dinner. YUM

 

[Christine]

Love ham gravy. People think it is crazy until they taste it. My husband did not have it until he was introduced to at my family's Christmas dinner. YUM

I love it too and my mom always made it whenever she cooked a ham. Unfortunately, it is not an option when you are doing a Honeybaked Ham.

 

[2goofycampers]

ok, slightly off topic--I have never made sweet potatoes-do you make them like regular potatoes-peal and boil??? If I wanted to make these:

You can boil, but I like the flavor better baked.

 

[golfgal]

You need the eat this not that guy! Holy cow!

Anyways, I've made with fresh and canned sweet potatoes and I just use the canned sweet potatoes if I'm in a time crunch. The texture is a bit mushier to me but no one around has seemed to notice the difference.

That HAS to be a typo unless sweet potatoes are high calorie.

 

[golfgal]

You can boil, but I like the flavor better baked.

So bake them then clean out the shells like you would for a twice baked regular potato?

 

[AustinTink]

I love corn casserole/corn pudding with ham. It's 100% mistake proof and so yummy! I sometimes add cheese and green chiles for a little more oompf. Here is a basic recipe...

http://allrecipes.com/Recipe/Awesome-and-Easy-Creamy-Corn-Casserole/Detail.aspx

 

[Gigi22]

Another vote here for scalloped potatoes. Or, you can make a gratin dauphinois (French scalloped potatoes) ahead of time, and just finish cooking it as you "rest" the meat, prior to carving.

Gratin Dauphinois

2 1/2 lbs. baking potatoes
2 2/3 c. milk
2 c. whipping cream
salt, white pepper, grated nutmeg
1 clove garlic, halved
1/2 c. shredded gruyere or Swiss cheese

Peel and thinly slice potatoes, dropping the slices into the milk in a saucepan. Bring to a boil; reduce heat to med.-low and simmer, uncovered, 10 min., being careful not to scorch the milk. Drain the potatoes, reserving milk for a soup or sauce.

Return potatoes to the saucepan, add the cream. Season to taste. Bring to boil; reduce heat to low, cover, simmer until potatoes are very tender, about 15 min., watching that the mixture does not scorch.

Rub garlic over a shallow 8 c. baking dish; butter well. Mince garlic and sprinkle into dish; top with potato mixture. Sprinkle with cheese. (At this point, you may cover the dish, and keep it refrigerated for up to 4 days).

Bake, uncovered in a 350 degree F. oven for 25 to 30 min., or until very hot and golden brown on top. Serves 8.

 

[luvsJack]

So bake them then clean out the shells like you would for a twice baked regular potato?

That recipe is very similar to our Praline Sweet Potato Casserole and we always boil a couple of sweet potatoes. In fact Mom always just boils enough for the casserole and for her sweet potatoe pie at the same time. After boiling, she slips the peel off (comes off really easy) and then whips them up with the blender. And then adds the other ingredients.

You can use canned potatoes but we prefer fresh ones and the casserole seems to be a better consistensy.

If not making the casserole with all the add ins, I do prefer baked sweet potatoes over boiled ones.

 

[golfgal]

That recipe is very similar to our Praline Sweet Potato Casserole and we always boil a couple of sweet potatoes. In fact Mom always just boils enough for the casserole and for her sweet potatoe pie at the same time. After boiling, she slips the peel off (comes off really easy) and then whips them up with the blender. And then adds the other ingredients.

You can use canned potatoes but we prefer fresh ones and the casserole seems to be a better consistensy.

If not making the casserole with all the add ins, I do prefer baked sweet potatoes over boiled ones.

Ok, thanks. I know I could google it but having first hand experience is always better.

 

[trip]

My family loves this hot pineapple dish. Especially with ham.

Pineapple Side Dish

3 cans pineapple tidbits, drained
3/4 c. flour
3/4 c. sugar
2 c. shredded cheese
crushed ritz crackers - about 1 sleeve
1 stick of margarine

Put pineapple in baking dish. (i use my French White oval)
Mix flour & sugar - sprinkle over pineapple.
Top with cheese.
Cover with crushed crackers and dot with margarine.

Bake at 350 til it bubbles - about 30 minutes

 

[crz4mm2]

Always mashed potatoes
We have various things on Thanksgiving but always mashed potatoes!

 

[TheBigBadWolf]

We ALWAYS have sweet potatoes for Thanksgiving. This is my DH's favorite recipe, bar none. Even people who don't like sweet potatoes have told me they love these. I will guarantee your guests will like this recipe, and it's very easy to make.

Auburn Plantation Sweet Potato Casserole

3 cups sweet potatoes, mashed
1/2 cup sugar
1/2 cup butter
1 teaspoon vanilla
1/3 cup milk

Topping:
1/3 cup melted butter
1 cup light brown sugar
1/3 cup flour
1 cup chopped pecans

Bake sweet potatoes, and mash. Mix sugar, butter, eggs, vanilla and mil, with sweet potatoes. Put in 9 X 13 baking dish. For topping: Mix ingredients together and sprinkle on top of potato mixture. Bake at 350* for 25 minutes. Serves 10-12.

 

[luvmy3]

I don't normally serve ham on Thanksgiving but I do every Easter. I serve it with mashed potatoes and baked sweet potatoes (with brown sugar/butter sauce), roasted asparagus and broccoli with cheese sauce for my dd. And you can't forget the dinner rolls (my dad brings them from the local bakery that he has been going to since I was a kid).

After reading this thread its got me in the mood to make a huge Sunday dinner soon and invite my whole family.

 

[Talking Hands]

Steamed broccoli, baked sweet potatoes with pecans, mashed potatoes with red eye gravy, big tossed salad. Since I have a dairy allergy au gratin and cheese stuff doesn't happen

 

[tink20]

My family insists that I make my special pineapple stuffing whenever I make ham. It's not diet friendly, but there is rarely leftovers.



Pineapple Stuffing

1/2 cup margarine or butter
1 cup white sugar
4 eggs
1 (20 ounce) can crushed pineapple, drained
5 to 7 slices bread, cubed (depending on how solid you want it)


Directions

Preheat oven to 350 degrees. Grease a 9 inch baking pan or 2-quart casserole.

In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving


** I always double the recipe and use a 9x13 pyrex dish. It takes about the same amount of time to cook. It's similar to the consistency of bread pudding. I've also experimented with using different kinds of bread, and it always turns out good.

Also, I cut back on the sugar to 3/4 cup and it still tastes fine...

This sounds good! I love pineapples. What is the best kind of bread to use? Like a french loaf from the bakery?