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Ham and Scalloped Potatoes

Ham and Scalloped Potatoes


  • 1 1/2 pounds boneless ham
  • 3 tablespoons brown sugar
  • 2 tablespoons Dijon-style Mustard
  • 3 tablespoons apricot preserves
  • 3 pounds potatoes
  • 4 tablespoons butter
  • 1 cup chopped onion
  • 2 tablespoons flour
  • 1/4 teaspoon pepper
  • 2 1/4 cups milk


  1. Preheat oven to 375 degrees F. Place ham in the center of an 11x15 baking dish. Use a sharp knife and score the ham in a diamond pattern 1/4 inch deep and 1 inch apart. Mix together the brown sugar, mustard and apricot preserves. Spread the mixture over the ham, patting it into the scores.
  2. Wash the potatoes and slice into 1/4 inch thick slices. Place sliced potatoes in a large saucepan and add boiling water plus 1-2 teaspoons salt to the saucepan just to cover. Boil gently for 5 minutes to parcook the potatoes. Drain potatoes well.
  3. Melt the butter in a 2-quart saucepan over medium heat. Saute the onions until they are golden, about 10 minutes. Add the flour and pepper; stir for 1 minute. Add the milk gradually and stir constantly until the mixture comes to a boil. Then reduce heat and simmer for 3 minutes.
  4. Place half of the potatoes around the ham and pour half the sauce over the potatoes. Repeat with remaining potatoes and sauce. Bake uncovered for 45 minutes, until ham is glazed and potatoes are bubbling.
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