- Yield: 1
- Prep Time: 30 minutes
- Cook Time: 3 hours minutes
- Serving: 8 servings
Baked Ham & Scalloped Potatoes-Traditional Newfoundland
Hi and welcome to our website!
This recipe for Traditional Newfoundland Baked Ham & Scalloped Potatoes is prefect for your family or guest. This ham recipe is so tender and juicy with a sweet glaze over the top, and the scallop potatoes got a lovely creamy texture, you will be including this one on your weekly menu.
I would serve it with fresh vegetables and homemade bread to soak up every drop of juice on my plate.
Traditionally this Baked Ham and Scalloped Potatoes recipe is most on Boxing Day. The leftover turkey and vegetables are reheated the day after Boxing Day and that is called Couldnt's or pan fried hash.
Traditional Newfoundland Couldn'ts
My family enjoys this meal it's comfort foods at its best, plus not a lot of work making it.
Scalloped potatoes is one of my husbands favourite meals, I'm sure he can just sit with the pan and nothing else. 🙂
The type of potatoes used to make this meal is all up to you, whatever you and your family enjoys to eat.
I'm going to share with you another quick and easy meal you and your family will enjoy.
Traditional Newfoundland Peas Soup & Doughboys
This peas (pease) soup can be made with leftover ham or ham bone to build big delicious flavours. So creamy and tasty its hard to only have one bowl full. Enjoy the recipe and any other from this site, please continue onto the recipe you visited my website for. Baked Ham and Scalloped Potatoes. ENJOY
Ingredients
- Smoked Picnic Ham - 1 full or half
- Black Pepper Corn - 1 tbsp
- Onion - 1 medium cut in half
- Sauce
- Pineapples - 1 can, crushed or cubed
- Brown sugar - 1 cup
- Cold water - ¼ cup
- Corn starch - 1 tbsp
- Onion - 1 medium sliced
- Scalloped Potatoes
- Potatoes - 4 medium
- Shredded Chedder Cheese - 3 cups
- Butter - 2 tbsp
- Milk - 1 cup
- Water - ¼ cup
- Flour - 2 tbsp
- Olive oil - 1 tsp
- Sea salt - Pinch
- Black pepper - Pinch
- Egg - 1 large
Instructions
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.
Traditional Newfoundland Baked Ham and Scalloped Potatoes
Looking for a delicious meal for supper, will look no further this recipe and video for Baked Ham and Scalloped Potatoes is so easy to make you will have this one on your weekly meal plan.
Meal Planning:
It is so hard to know what to make for any meal of the day, but if you know what you are going to make for Supper/ Dinner you at less got one good meal a day. I highly suggest adding this one to the list of family favourites, keep a look out to when they put this picnic ham on sale and buy two.
This delicious meal is featured in my new cookbook because it was in the top favourite picks of the Bonita’s Kitchen viewers. You can access the cookbook my following this link.
https://www.bonitaskitchen.com/cookbook
I have many more recipe available in this cookbook plus on this website, or just drop me a message and I would love to help you own your copy.
I will share with you another nice recipe for Bean Soup with Ham.
Again this is another meal you can make with the leftover ham from your baked ham meal, I can’t express enough how important it is to have a meal plan to help make your work easier in the kitchen and enjoyable. Cooking is my passion and i’ve committed many hours to helping other people achieve the same results in their kitchen. Please leave me a message before you go and take the time to look at the videos provided in this website.
So from our kitchen to yours have a lovely day.
I don’t see the degrees for the ham. In the oven. Just says preheat for the potatoes
Hi Loretta: Thank you for your message I’m sorry I’m only getting to your message now, the same degrees for the ham, 350º will work for both. I will check the site to see why that was left out. Thank you for your message and for visiting my website. Bonita
Well, well, well. Another new idea for me to try. I have never added a water and egg mixture into my cheese sauce for scallop potatoes. I must remember to try this next time. Thank you.
Hi Mary: Thank you so much for your lovely message, I’m glad you enjoyed this one. This is a lovely recipe and its not a lot of work to put together. Enjoy Bonita
Great tip about the ham. I didn’t know to take off the fat before baking. This makes the ham brown more, which i like. Thanks for sharing 🙂
Hi Cindy: You are very welcome and thank you for your message and for visiting my website, You can leave a small amount on there to brown off and then the juice in the bottom of your pan is not so oily. Have a wonderful thanksgiving weekend. Enjoy Bonita
Going to try this for our supper today! Thank you, sounds like a delicious recipe!
Hi Julianna: Thank you so much for visiting our website and I’m so glad you are going to make our HAM AND SCALLOP POTATOES RECIPE. Please follow up with us on how you enjoyed our delicious meal. 🙂 Bonita
My first time going through your recipes. Brings back so many memories. Your pea soup is a must for me to try. I love it and haven’t had it in years. Once back home about seven years ago for a visit I had a bowl at the hotel on the hill in St. John’s. To die for. I have saved several recipes to try and you make it look so easy to do. Thank you Bonnie Gosse.
Hi Bonnie: Thank you for your lovely message and for enjoying our website and for stopping by, I’m glad you are enjoying our recipe. How did you learn about us, I’m glad our recipes are bringing back fond memories of home. Stay safe and take care. 🙂 Bonita