My family loves this:

LINDAÂS SCALLOPED CORN

1 can or about 3 ½ cups corn drained (can use cans of just the yellow or yellow and white or Mexican corn mixÂthey are all very good)
1 can or about 3 ½ cups creamed corn
2 cups milk or half and half
2 well beaten eggs
½ cup sweet yellow onion, finely chopped
2 cloves minced garlic
2 ½ cups cracker crumbs
Salt & Pepper to taste
½ finely chopped green pepper (optional)
½ cup sliced mushrooms (optional)
1 small can FrenchÂs Fried Onion Rings

Mix the ingredients together except for the onion rings. Put into a lighted buttered casserole dish and bake in a 350° over for approximately 45 to 60 minutes or until set, much like a soufflé. Sprinkle the onion rings over the top for the last 5 minutes of cooking.

And I like this one a lot.

GREEN BEANS WITH BLUE CHEESE & NUTS

1 pound green beans
4 thick bacons slices cut into ¼ inch pieces
4 ounces blue cheese
1 cup of Walnuts (any nut would do just fine)
½ medium sweet onion, finely chopped
3 cloves garlic, finely chopped
Pepper, freshly ground to taste
Salt to taste

Place green beans in boiling salted water and cook 3 minutes, until they are crisp tender. Drain; rinse with cold water and set aside. Brown bacon then add onion and sauté until they are tender then add garlic (donÂt let it burn). Then add the green beans along with the blue cheese and the nuts. Continue cooking about 2 to 3 minutes until the cheese melts. Season with salt and pepper.

The name of this might lure the kiddies in - and it's really good.

POPCORN CAULIFLOWER -arabellamiller
2 heads cauliflower
1 tsp salt
2 tsp sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp turmeric
6-8 Tbl lve oil
Cut the cauliflower into small florets, toss the stems. Combine all the ingredients in a bowl and toss the cauliflower to coat it. Put the cauliflower in a single layer on a lined pan and Roast at 450 for about 35 minutes, tossing occasionally.

Or this one from Sol is wonderful.

Cauliflower Au Gratin - sol

1 head cauliflower cut into florets, stems chopped
Salt
1½ tablespoon olive oil
1 tablespoon minced shallots
1 tablespoon minced garlic
1 cup vegetable or chicken stock
1 cup heavy cream [you could get away with less]
½ tablespoon prepared horseradish
ground pepper
½ Cup grated Gruyere cheese
Preheat the oven to 425ºF. Steam cauliflower florets for 6-7 minutes or until tender. Drain well and transfer to a large casserole dish.
Heat the oil in a large saute pan and add the cauliflower stems, shallot and garlic. Cook until tender. Add the stock and cook until reduced by half, about 5 minutes. Add the cream, horseradish and Gruyere and cook until cheese is melted. Salt and Pepper to taste. Transfer to a blender and purée until smooth. Pour the sauce over the cauliflower florets and stir until well coated. Bake until golden, about 20 minutes.

oooh, and I love these.

Gina's Brussels Sprouts
Cut the sprouts in half, lay them crowded in a shallow casserole, just cover with cream, chopped garlic, salt and pepper to taste. Cover casserole and bake in the oven at medium heat until just tender, add grated swiss or parmesan cheese at the end and cook uncovered until cheese melts. I've also tried adding a bit of nutmeg. So sometimes I do that, sometimes citrus zest. I've also added breadcrumbs with the cheese.
Anyway, they should come out with a sweet nutty flavor. A nice wintery side dish

I think I'd want something that's not in a casserole or cream sauce, but maybe lighter and fresher, like sauteed greens, or asparagus with lemon butter, or artichoke hearts.

One of the most requested in my family is something I made a few years ago.
Take a 16 oz bag of frozen corn, add an 8 oz package of cream cheese. Heat together. Add salt, pepper and garlic powder.
This is a very tasty side dish.

Great ideas, ya'll. Thanks for the suggestions :)

All, well almost all, kids love carrots.
Clare

Carrots with Ginger and Honey
2 pounds bunches baby carrots
Salt
2 tablespoons unsalted butter
2 (2 inch) pieces fresh ginger, peeled and julienned
3 tablespoons honey

Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.
Yield: 8 servings

Source: Martha Stewart's Food & Recipes

I find that at Christmas, almost no one eats more than a polite spoonful of any veggie or salad....it's all about turkey gravy stuffing and mashed potatoes...And after that noon time excess of "appetizers"....who would want more?
Linda C

All of the kids (and adults!) love this dish. My mom was going to bring it one year and I didn't have the heart to tell her that it sounded kind of gross.........we loved it and it is a big hit in our family. Not elegant; nowhere near low-cal, but very good.

Three Corn Casserole

1 can niblet corn, drained
1 can creamed corn
1 pkg. Jiffy cornbread mix
1 Cup sour cream
1 stick butter, softened
1 egg
1 Cup shredded sharp cheddar cheese

Mix together egg, sour cream and butter. Stir in corn bread mix and about 2/3 of the cheese. Add both cans of corn and stir. Pour into ungreased baking dish and bake at 375 degrees for 40-45 min. until golden and puffed. Top with remainder of cheese about 5 min. before done. I use those Gladware baking things but if you're using a glass baking dish or metal pan you may want to give it a quick spray with some cooking spray.

This casserole is very portable for parties but be sure to bring along the recipe because everyone will ask for it. It also freezes well if you have leftovers.

Hummm.... side dishes for a ham...

Well, I would suggest a broccoli and rice casserole --that goes over well with some kids, but sounds like you've got enough starch so I'd probably just do a spinach casserole (with lots of cheese) or spinach quiche. Asparagus would be an option too.

Carrots go well. How about a simple honey/butter glaze for the kids or maybe a butter/dill glaze for the adults.

It's not my favorite, but many people rave about pineapple cheese casserole and it kinda of goes with ham. Below is one recipe for it. Grate you own cheese if you try it.

Have you thought about doing a seven layer salad? You know the one with lettuce, bacon, mayo, peas, cheese...

And, I know you said vegetable dish... but I often leans towards making some kind of fruit salad if I'm trying to feed kids. Maybe you have that covered additionally, but if not, you may want to consider a big old fruit salad. Kids and adults usually go for that.

Here is a link that might be useful: Pineapple cheese