Baked Ham and Scalloped Potatoes-Traditional Newfoundland

Boiling time 2 hours covered.

Extra ingredient’s

1 medium onion sliced                                    8 red cherries ( optional )

¼ tsp black pepper

Preheat the oven to 350° , bake time ½ uncovered, ½ hour covered.

Method for Ham:

In a large boiler add water until half full, add picnic ham; 1 tbsp black peppercorns; 1 medium cubed onion, start the water boiling on medium heat for 2 hours. 

After ham have boiled remove carefully from boiler into a large bowl, remove the net from ham and toss away and any fat from ham, then cut slices in the top of your ham, add  1 medium onion sliced placed in the bottom of your roaster, then put your ham on top of onion in large roaster and one cup warm water.

Pour all your sauce/ glaze over top of ham, black pepper and top with 8 red cherries ( optional ) this is for look. 

After your hour is up check your ham if you like to brown the top more, take cover off and let bake for another 15 minutes, then remove from heat, let rest for 10 minutes then remove from the roaster and place on board to carve in slices. The remaining sauce in the roaster poured over top of the ham, thicken sauce more if it’s to thin. 

Scalloped Potatoes:

4 medium potatoes thinly sliced                      3 cups shredded cheddar cheese 

2 tbsp butter                                                   1 large egg

1 cup milk                                                       ¼ cup water

2 tbsp flour or cornstarch                                1 tsp olive oil

sea salt and pepper to taste

Preheat oven to 350°F, bake for 40 minutes 

Method for scalloped potatoes:

4 medium potatoes peel skin off then cut potatoes in thin slices, keep in cold water until ready to use. 

Place a small boiler on the stove top on medium heat, add 2 tbsp butter, let melt then add 2 tbsp flour mix until combined. Then add 1 cup milk; 2 cups shredded cheddar cheese continue stirring around until combined, mix together in a small bowl ¼ cup cold water and 1 egg, then stir it into your boiler, mixing until all the egg water has combined in with your sauce. Put about 4 or 5 grates of black pepper in with your sauce and continue boiling until it has started to thicken, remove from heat.

In a round glass baking dish or a dish of choice, pour about 1 tsp olive oil in a pan then start layering your potatoes and pour some sauce over them topped with more shredded cheddar cheese and some grated black pepper and sea salt. Continue layering until all your potatoes and sauce are used then your last step,top with more shredded cheddar cheese, place in a 350°F preheated oven for 40 minutes. When scalloped potatoes are baked, remove from the oven cover with foil wrap until ready to serve. 

Bonita’s Tips: Boiling ham first before baking remove fat and softens meat.

Soaking potato slices before baking removes extra starch.