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Ham and scalloped potatoes: many different ways

This week's recipes include cheesed scalloped potatoes and orange marmalade glaze/sauce
From the Kitchen by Joyce Walter

Ham and scalloped potatoes will be the traditional menu items in many homes for the Easter Sunday dinner.

Each family has its own methods of preparation, using ingredients that might make them taste much differently than ham and scalloped potatoes cooked in another home.

This week’s recipes might offer yet another way to present these popular dishes.

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Cheesed Scalloped Potatoes

1 cup heavy cream
1/2 cup chicken stock
2 garlic cloves, minced
1/2 tsp. nutmeg
2 tbsps. butter
2 lbs. Russet potatoes
1 medium onion, thinly sliced
salt and pepper to taste
1/2 cup grated parmesan or cheddar cheese, divided
2 strips bacon, cooked and diced

Preheat oven to 375 degrees F. Generously butter a 9x13 inch casserole dish.

In a saucepan over low heat, combine cream, stock, garlic and nutmeg. Simmer for 5-10 minutes. Cool for 10 minutes then strain and discard garlic fragments.

Peel the potatoes and cut into 1/8 inch thick slices. Place a layer of potatoes in dish in an overlapping pattern. Add a layer of onion slices and season with salt and pepper. Sprinkle some bacon pieces over the onion. 

Pour one-third of the cream mixture over the potato layer and top with 2 tbsps. of cheese. Repeat process for two more layers, ending with cheese.

Bake uncovered for 45 minutes or longer until potatoes are soft. Sprinkle remaining cheese on top and place under the broiler until cheese browns. Let set for five minutes before serving.

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Orange Marmalade Glaze/Sauce

1-8 oz. jar orange marmalade
6 garlic cloves, pressed
4 tbsps. Dijon mustard
1/2 cup plain honey
1 Navel orange zest and juice
1/2 tsp. cloves
1/2 tsp. cinnamon
1 ham

Combine ingredients in a saucepan and whisk until evenly combined. Simmer over medium heat, stirring often, for about 10 minutes so the glaze thickens.

To use as a glaze, brush half the glaze over the scored ham that has been set on foil in a low pan. Wrap foil around ham and bake at 325 degrees F for one hour.

Remove ham from oven then raise temperature to 400 degrees F. Open foil and brush remaining glaze over ham. Return, uncovered, to oven and bake for another 30 minutes. Remove from oven, let rest for 10-15 minutes then slice.

To use as a sauce, cook and slice ham. Place sauce in a deep dish, add slices of ham and carefully spread sauce over the slices until all are fully covered. Keep warm in oven until ready to serve.

Joyce Walter can be reached at