Well, I trust that things like an apricot glaze on the ham or sour cherry glaze....and interesting veggies to the slaw would vary too much from the traditional to be acceptable....
So why not fancy it up with presentation, and perhaps things like a serving of sauteed apples and onions, and instead of a purex baking dish, mortgage the farm and buy something special fopr those potatoes. Villory boch bakes soem impressive baking dishes!
But you best be sure those rolls are killer good! LOL!
How about some asparagus rolled in a hot fry pan with some EVOO and finished with sesame seeds and a bit of lemon? perhaps lightly steamed asparagus with p[roscuitto....
Nope not with ham!
Grilled tomatoes with parm seasoned bread crumbs? Orange glazed carrots? Stir fried peapods with dark sesame oil?
I'm trying!!
Want me to come and polish your silver??
Linda C

Snow peas and carrots? Cold Broccoli salad?
I know you will get tons of advice, so I'll leave it to the experts..
But I do want to say Congratulations to you and your son! A wonderful accomplishment to celebrate!
Enjoy...

I would add fruit salad and asparagus and the food sounds great. Presentation is the most important part of impressing the heck out of people.

I do think there is something to be said for simple good food, quality ingredients, elegantly served. Some type of sauce for the ham for starters. I find scalloped potatoes to be very elegant. I had some snazzy ones once, now I can't remember how they were made, maybe with a variety of potatoes, like redskins, russet and yukon gold. Or maybe just all yukon gold, which I know are not the traditional scalloped potato but I love them. I think maybe I've also had scalloped potatoes with cheese and grilled or sauteed fancy mushrooms added, which only works if you like fancy mushrooms, lol! Roasted asparagus with lemon butter--very elegant, IMHO. But some people don't like asparagus. Another option is spinach with pine nuts and raisins, but again, only works if you like that. I love rainbow coleslaw with radishes, red and yellow peppers, purple cabbage and carrots. Don't add the purple cabbage and let it sit for hours though, or everything will turn purple. And to doll up the baked beans, use a variety of colored beans. I use the dark red kidneys, black beans, little green limas and great northerns in my fancy baked beans. An addition of even one or two would doll things up.

You didn't say what you were having for dessert, but one of those lemon frosted cakes with the strawberry middle layer like I posted about last month would be very posh for dessert. Or a sexy glazed fruit tart, depending on what you served with the ham.

I think you meal sounds great. When I have ham I always make pineapple sauce, some in my group have to have it, others won't eat it. But it is on the side, so doesn't matter. I also think a fruit salad would be good, as well as roasted asparagus, finished with grated parmesan.

Hats off to the graduate, as well as the parents. My youngest graduated in December and now trying to find a job, she will. When each of my kids graduated I felt it was a day for me to celebrate also. Aren't those university diplomas beautiful (and expensive.)

Hey Sharon!

First off, welcome home and CONGRATS to the GRAD! Wooo Hooo!

Second, there is an outstanding recipe for pineapple bread pudding in the Silver Palate Good Times Cookbook - I think you have it because I think we have compared recipes in it. It totally rocks with a baked ham.

Also, since I know the food will be TDF I second the idea of pulling out all the stops with the servers, silver, linens and place settings. Go whole hog, baby!

Let us know what you end up doing!

Alexa

Thanks guys I think you have nailed it for me ! I will pull out all my best stuff and use my very best Irish linens which is poetic justice because, for whatever reason, Clive ended up with them when he and the ex split! Wonder if she will recognize them! LOL

I will do one or two "fancy/different"sides. Local asparagus is "on" right now so that is perfect. The pineapple bread pudding is a great idea, Chris loves pineapple!

Linda, the rolls will be great because I use your recipe!

Yes it's a special occasion and we are so happy.....mostly becasue he is finally off the payroll! LOL

sharon, it seems like you have it all worked out, and I was going to suggest some fresh asparagus because it's so good this time of year. If you make your spanakopita, that's green too.

Some sauce for the ham, to be used or not by each diner would be nice, and an outstanding dessert and your nicest linens and serving pieces and I wish to heck I was there, I know exactly how it feels to have to deal with all the "exes", both mine AND his. I'll be there in spirit...

Congratulations to Chris AND to you and Clive for doing such a good job and "getting him off the payroll", LOL.

Annie

There is a Southern recipe called Pineapple Casserole (or Pineapple Cheese Casserole) that is delicious with ham. Might sound strange to some folks, but, believe me, your guests will love it.

Pineapple Casserole (Recipe Exchange)

1-20oz. can pineapple chunks
1/2 cup sugar
3 Tablespoons flour
l cup shredded cheddar cheese
1/4 cup butter melted
1/2 cup Ritz crackers or cracker that is like Ritz
Drain pineapple reserving 3 Tablespoons of juice. Combine sugar, flour, and juice. Add cheese and pineapple chunks. Place in a 1 quart casserole dish. Mix cracker crumbs and butter and pour over pineapple mixture. Cook 350 degrees for 20 minutes or until golden brown.

I would suggest you double this for 10 people.

I thought everybody made pineapple casserole? :)

No no no! Sorry Southerners... but the Pineapple Bread pudding in the Silver Palate is FAR superior to any of those things with cheese and pineapple.

Sharon, if you need me to send the recipe, I can retype it or scan it....

Alexa

looks like you are good to go... but I was thinking asparagus definitely, and then I liked the fruit salad idea so I thought what about Curried Fruit? would be yummy with the ham!

And Lpink is right, a yummy elegant, summer dessert... I can see the fresh strawberries in the middle layer of the cake now...

Curried Fruit
Canned fruit
1 stick of butter
1 c. brown sugar
1 t. curry powder (to taste)
½ t. ground ginger
In a large baking dish, spread canned drained fruit. I like peach halves in light syrup, pear halves, pineapple chunks apricot halves and red cherries (not maraschino!)....all in light syrup or own juice and all drained. Arrange nicely in a baking dish, no more than 2 layers deep and make the sauce.
Melt a stick of butter with a cup of brown sugar and stir in a rounded teaspoon of curry powder and a 1/2 tsp ground ginger
Pour over the fruit and bake at 350 until bubbly and slightly browned on top.
Note: The sauce recipe makes enough for a 8 1/2 by 11 dish.

(I can't remember if I copied this version from the forum or if it is the one from my frend Camille. Camille served it one Easter I was there, with ham! Sorry there's no credit...if someone sees it and it's your version let me know!)

That pineapple cheese casserole is to die for....whenever I make it people are fighting over the last scoop full! It's not dessert but a side dish....I'll bet none of the "Toronto gang" has ever had anything like it before....and I vote including it in the menu.
I have never met anyone who wasnt' bonkers over it.
Make it up ahead of time and add the crackers and melted butter at the last minute. Easy and very good, and for most people unusual.
Linda C

I'm reading this thread and the menu is sounding great, along with beautiful linens and classy serveware.

When I got to Alexa's post about the Pineapple Bread pudding I went to look it up in my Silver Palate Cookbooks (I have both) and I can't find it. Are mine too old (1985?)

seagrass

Your menu sounds perfect, knock 'em dead!!
Hearty congratulations to Chris for reaching the pinnacle and to you and Clive for inspiring him to achieve!

Seagrass - it is on pg 58/59 in my 1985 edition. The title of the recipe is actually "Pineapple Bake" but it is similar in consistency to a bread pudding.

Alexa

And Linda - I'm not saying the one with cheese is bad, just the Silver Palate one is better! ;-)

Alexa

Alexa - thanks - I found it! As old as they are, I can never part with the Silver Palate cookbooks. I'm going to make this the next time I cook a ham. It sounds wonderful.

seagrass

Congrats to Chris!

There is nothing better than simple food prepared well...it beats anything fancy.

Yesterdays party went very well. Thanks for all your suggestions.

I did add fresh asparagus (Weed's Parmesan Crusted Asparagus) and the Pineapple Bake Alexa mentioned.

Thanks Alexa for the suggestion , it was a big hit! I'll definitely make it again.

Chase I'm glad to hear that your party went so well. Your menu sounded really good.

I have made the Pineapple Casserole numerous times and it's always a hit but I'm interested in the one that Alexa talks about too. I do not have that cookbook. Would it be possible for someone to post the recipe who has that book? Thank you in advance.

Here you go! Tasty and easy too!

Pineapple Bake (Silver Palate's Good Times Cookbook)

8 thick slices day old bread cut into 1 inch cubes (I used 1" thick slices of French Bread)
2 cups drained, crushed, unsweetened pineapple
1/2 cup melted butter
3/4 cups packed brown sugar
4 eggs, beaten

Preheat oven to 350. Grease a 1 1/2 quart baking dish

Combine the bread cubes and pineapple and place in the baking dish.

Mix the butter, sugar and eggs. Pour over the bread mixture.

Bake until puffed and golden, about 40 minutes. Serve immediately

6 portions.

Chase thank you so much for sharing the recipe and to Alexa also.

This is very different then the Pineapple Casserole. I see why you say it is more like bread pudding. Looking forward to trying this. I will let you know when I do.

Thanks again!

Sounds like a great dinner to me Sharon and congrats to Chris! I've made lindac's version of the pineapple bake...I've saved the one you and Alexa posted for the next ham dinner.

David

Well of course it went well, I had complete faith in you. I just want to know whether the ex noticed the linens. (grin)

Annie