Rye bread, swiss cheese, and mustard. A couple of cold beers and a football game.

Red cabbage slaw?

You can dress up ham or dress it down, depending on your mood. Like Ricky says, very casual. Or in-between with potato salad, cole slaw. Or formal with scalloped potatoes, asparagus.

Mom always made raisin sauce to serve over ham.

I agree with sushipup1, scalloped potatoes would be excellent! For a salad, I suggest spinach with dried cranberries and a spicy mustard to bind the three elements of the salad together.

Caeser salad is also a great choice. I like to lay chicken in a baking sheet and sprinkle with lemon juice, Italian seasoning, salt, and a LOT of pepper. Then I bake it. I prepare the salad, using the sliced chicken.

I also make homemade croutons now that I'm gluten free. Slice 2-4 slices of bread, depending in how much salad you have. Toss with a bit of olive oil, salt, garlic powder, and Italian seasoning. Bake at 300 degrees for 10-13 minutes or until crispy.

I'm making wild rice with mine. I also like sweet and sour meatballs with ham but will be passing on that this year as I have enough on the menu.

We usually have extra cheesy Au Gratin potatoes and green beans with ham or, DH's favorite, Southern style green beans and baby red taters. Darn, now I'm going to have to pull a ham out of the freezer for after Christmas.

I'm still a little undecided as to what I'll be serving with the ham. Maybe broccoli or a roasted cauliflower, broccoli, carrot and pasta dish. Or maybe baked beans. But probably hash brown casserole (the boyz' favorite) and a pea salad. Sweet potatoes for sure because I love them. Homemade hot rolls. Cranberry sauce. Pecan pie, maybe a peach cobbler and going to make a date pudding (something I've never eaten but want to try.)

Gratin is great with ham and a Madeira sauce.

Another easy thing you can do with ham is put potatoes in to bake while cooking it, your oven is on anyway ;0) But any potato or rice dish, simple pasta will work. I've done Martha's barley pilaf, its a little different (hearty) and well received. Don't skip browning the barley, makes all the difference. Its not a pretty, colorful dish, but tastes good.

http://www.marthastewart.com/314224/roasted-barley-pilaf

I like to serve Ina Garten's corn pudding with ham.

I always make Glenda_Al's Spiced Pineapple Pickups (just made a batch tonight in fact). They're delicious with ham and a particular favourite with DH and his late father.

Ok........you guys are making me hungry!! I might have to add a ham to my grocery list :-)

Colleen's post reminded me that we're having fresh pineapple, too. The last couple of pineapples that I've bought have been wonderful.

We love potatoes romanoff and they can be made ahead

The Christmas pot-luck at the 20 of us family have the weirdest menu: Spiral baked maple glazed ham, venison in mustard sauce, mashed potatoes no gravy, fresh oyster stuffing, green bean casserole, butternut squash chili, Brussels sprouts, and apple crisp. Ugh! Everyone will be on overload of strong flavors - me? I'm bringing cookies and antacid tablets.

We are having ham for New Year's Day; here is the menu:

HAM

SPICED ROASTED PEARS

SCALLOPED POTATOES
WITH CARAMELIZED ONIONS AND GRUYERE

SHAVED BRUSSELS
SPROUTS AND SHALLOT SAUTÉ

WINED CARROTS

HOMEMADE HONEY WHEAT
ROLLS

ICED TEA

BUTTER

PUMPKIN LAYER CAKE WITH
BURNT SUGAR FROSING

CHOCOLATE CHIP
COOKIES

PEACH COBBLER

Don't forget about Pineapple stuffing....its a simple bread pudding kind of dish but goes really well with the salty ham. It is sweet but its Christmas!

Nancy, that IS a very interesting menu. The venison sounds really good, I'd go for that, with the mashed potatoes, brussels sprouts and some of your cookies. Yum, wouldn't need the antacids at all, as long as I didn't eat too many cookies!

Annie

Our holiday ham is NewYears day so very easy as a brunch menu...black-eyed peas, biscuits, horseradish cream sauce, collards. DH makes omelets to order. I usually make potato/onion/apple fritters similar to a latke. Very casual.

If for a more formal event as a sit down meal i would make roasted root veggies.

This one i found i've bookmarked for DH's family. In muffin tins i can make some savory ones for us and then add some brown sugar and a marshmallow half for the kids that want that sort of thing.

375 for half hour covered with foil, uncover and add more cheese (or sweet topping) then toast the tops.

I may try this roasted cabbage slaw or a version of it...no cheese.

Warm salads are so good this time of year. I usually pan sear/toss but not thought of using the broiler or oven heat. roasted cabbage slaw

Fresh lemon and a bit of micro-planned ginger would nicely finish this.

Extra biscuits, DH makes a great chive/green onion biscuit...i pull a half dozen ham slices right away and platter and fridge with mustard and horseradish cream and the roasted slaw will be a good addition i think...(some late guests probably hungover will have snack sammies)...guest room ready, (we take keys away or DH blocks in their cars with his truck, lol). Ham leftovers we make an adult decadent ham/veggie mac-n-cheese. Freeze a few slices for future quiche or omelets, dutch babies.

Sleevendog, do you have a recipe for your horseradish cream sauce that you would share, please. I love horseradish, but have never made my own cream sauce and would love to do so.

We just mix horseradish with sour cream.

I just bought some horseradish powder to see if it makes a good cream sauce. Has anyone tried that? debating whether it sounds good with yogurt...

I take a baking potato and slice about half inch slices along the length of the potato careful not to go all the way through the potato and put a small slice of onion and a pat of butter in each slice. Wrap in foil and bake like you would a baked potato. They are a family favorite here. My family calls them moms butter and onion potatoes and we always have them if we are having ham. I usually make roasted asparagus with Parmesan and garlic to go with it.

For good horseradish cream sauce you need fresh, not powdered!! At the very least get pured canned/jarred horseradish but fresh is best!!

I prefer mustard with ham but roasting a prime rib absolutely requires good horseradish with my family!! And for steaks and roast beef sandwiches, cocktail sauce, in smoked salmon spread and bloody Marys....... :-))

Agree with garden gal.

I grow horseradish so i use fresh. The jarred in the cooler section is really good though. (don't grow it without research...it is everywhere).

I make my own mustards and make a yogurt horseradish mustard cream with some fresh green onions and parsley, lemon juice. Then a basic grainy mustard. Just for choices mainly for slider sandwiches using the leftover biscuits.

You might want to look up some other variations by a google search. I've used powdered wasabi, cilantro stems for zesty, even wheat grass powder for a good green color. The basic is really good and no need to mess with it.

Nothing against sour cream but i use greek yogurt as i always have that and the grocery list gets mighty expensive if i buy something i would not normally use for anything else.

I got a 1/2 pint of low-fat sour cream for use at the big dinner. I've used yogurt as you mention. Also works with fat-free sour cream, so you can have some lo-cal part of the dinner.