Irresistible Sticky Apricot Glazed Ham and Creamy Scalloped Potatoes

The Ultimate Sunday Feast: Sticky Apricot Glazed Ham, Creamy Scalloped Potatoes, & Decadent Blondies

There’s an undeniable magic that comes with a Sunday dinner. It’s a time for gathering, for slowing down, and for enjoying the simple pleasures of good food and company. This past Sunday, our table was graced with a meal that truly embodied this spirit: a magnificent sticky apricot glazed ham, the most heavenly creamy scalloped potatoes, and for a sweet finish, warm, chewy browned butter blondies. It was a feast that brought smiles, comfort, and the kind of contented silence that only truly satisfying food can inspire.

A Redemption Story: Mastering Scalloped Potatoes

For years, scalloped potatoes were my culinary nemesis. It’s nothing personal, but for over a decade, every attempt I made at them resulted in disappointment. I tried various methods – warming the milk beforehand, simmering the sliced potatoes directly in milk to create a “milky potato sludge” – but no matter what, the texture was always off, the creaminess elusive, and the overall dish far from the comforting classic I envisioned. They simply never lived up to their potential.

However, an opportunity arose to face my potato fears head-on. My partner, W, made a rather unconventional request earlier in the week: a roasted ham as a bedtime snack. While an entire baked ham isn’t standard late-night fare, I promised him a proper one for the weekend. And what goes better with a succulent baked ham than a generous pan of creamy, golden scalloped potatoes? The two are, as many would agree, a quintessential pairing, practically destined to be served together, especially on a relaxed Sunday.

The Perfect Pairing: Ham and Scalloped Potatoes

As it turns out, ham and scalloped potatoes aren’t just companions; they’re culinary soulmates. They share a remarkable synergy, requiring similar oven temperatures and cooking times, which makes preparing them together surprisingly efficient. This shared journey in the oven perhaps explains why they have become such a beloved duo on dinner tables worldwide.

The ham, thankfully, was an absolute cinch. The preparation was minimal: simply unwrap it, place it in a sturdy baking pan, and slide it into the oven. While the ham began its slow roast, I focused my attention on the scalloped potatoes, preparing them to join their partner in the warmth of the oven. A consistent temperature of 350°F (175°C) proved perfect for both. After about an hour, a quick check was in order. The ham was ready for its luscious glaze, and the potatoes, partially cooked, were ready for a reveal.

At this point, I brushed the ham generously with its glaze (any preferred kind works beautifully) and removed the foil from the scalloped potatoes. For an extra layer of flavor and a beautiful golden crust, I scattered a handful of grated cheese – cheddar, Gouda, or Gruyere all make excellent choices – over the potatoes. Then, with the oven temperature increased slightly to 375°F (190°C), both dishes went back in for another 20 minutes or so. The goal? A perfectly sticky, glistening ham and scalloped potatoes with a bubbly, irresistibly golden-brown top. It’s a method that ensures both components reach their peak deliciousness simultaneously.

Crafting the Irresistible Sticky Apricot Glaze

For this particular ham, inspiration came from an unexpected source: a large jar of apricot jam residing in the fridge, seemingly destined for obscurity. It was the perfect opportunity to transform it into a vibrant, sticky glaze. I spooned about 1/3 cup of the jam into a ramekin, microwaved it briefly to make it easily brushable, and then stirred in a couple of tablespoons of rich brown sugar, a splash of tangy balsamic vinegar, and a generous squirt (roughly a tablespoon) of grainy mustard. The result was a sweet, tangy, and slightly spicy concoction that perfectly complemented the savory ham.

The beauty of a ham glaze is its versatility. You can truly customize it to your taste. The key, however, lies in the timing. Sugary glazes can burn quite easily if exposed to high heat for too long. Therefore, it’s best to apply the glaze towards the end of the cooking process, allowing it just enough time to caramelize and become wonderfully sticky without scorching. Other fantastic glaze options include pineapple juice with brown sugar, maple syrup with Dijon mustard, or even cherry preserves for a darker, richer flavor. Don’t be afraid to experiment with what you have on hand!

The Secret to Silky Scalloped Potatoes

My journey to perfect scalloped potatoes led me to what is likely a standard, yet incredibly effective, formula. The recipe that finally conquered my potato woes came from Canadian Living, a reliable source for classic home cooking. The essence lies in thinly sliced potatoes, layered with a whisper of onion, and baked to perfection in a creamy, plain white sauce. It’s a simple concept, but the execution makes all the difference.

To achieve that sublime creamy texture, a few details are crucial. First, choose the right potatoes – Russets or Yukon Golds hold their shape well while becoming wonderfully tender. Slicing them uniformly thin is paramount, ensuring even cooking. A mandoline slicer is a fantastic tool for this, but a sharp knife and a steady hand work just as well. The white sauce, often a béchamel, should be smooth and just thick enough to coat the potato slices without being gloopy. Adding a touch of nutmeg to the sauce can also elevate the flavor profile beautifully.

And for that extra touch of indulgence? As the potatoes neared completion, I couldn’t resist. I opened the oven door and tossed a handful of cheese over the top. It browned beautifully, adding a delicious, crispy layer to the tender, creamy potatoes underneath. A good idea? Absolutely!

The Sweet Ending: Chocolate Chunk Browned Butter Blondies

No grand Sunday feast is complete without a sweet ending. For dessert, we savored a warm pan of chocolate chunk browned butter blondies, served alongside coffee. The inspiration for these came from the lingering remains of a solid Easter bunny that had been taking up prime real estate on the kitchen counter. With a few extra people around the table, I figured a little something sweet was definitely in order.

Blondies, much like their chocolate-rich cousins, brownies, are celebrated for their dense, chewy texture. However, they boast an even quicker preparation time, making them an ideal choice when you want a homemade treat without too much fuss. The secret weapon here is browned butter. Taking a few extra minutes to brown the butter before mixing it into the batter adds an incredible depth of flavor – a nutty, toffee-like complexity that transforms a simple blondie into something truly extraordinary. It’s a step that’s well worth the effort and makes these blondies intensely flavorful and unique.

I whipped the batter together (after browning that essential butter, of course) and slid the pan into the oven as we ate our main course. This timing meant that by the time we finished dinner, the blondies were perfectly warm, fragrant, and ready to be brought straight to the table. If only we had remembered to have a tub of vanilla ice cream on hand – a scoop of cold, creamy ice cream melting over a warm blondie would have been the ultimate indulgence! Nevertheless, these chocolate chunk browned butter blondies were a delightful and satisfying conclusion to a perfect Sunday meal.

Tips for Perfect Blondies:

  • Brown the Butter: Don’t skip this step! Melt butter in a light-colored pan over medium heat, swirling occasionally. It will foam, then turn amber, and smell nutty. Remove from heat immediately once browned to prevent burning.
  • Don’t Overmix: Mix wet and dry ingredients until just combined to keep the blondies tender and chewy.
  • Don’t Overbake: Blondies are best when slightly underbaked, resulting in a fudgy, chewy texture. Look for set edges and a slightly gooey center. A toothpick inserted should come out with moist crumbs, not wet batter.
  • Cool in Pan: Let them cool completely in the pan for cleaner cuts, though serving them warm is also delicious!
  • Add-ins: Feel free to experiment with other mix-ins like chopped nuts, white chocolate chips, butterscotch chips, or dried cranberries.

A Tradition Reimagined: The Joy of a Home-Cooked Sunday

This Sunday dinner was more than just a meal; it was a testament to the joy of rediscovering old favorites and creating new memories around the table. From the sticky sweetness of the apricot glazed ham to the comforting creaminess of the scalloped potatoes and the irresistible chewiness of the browned butter blondies, every dish contributed to an atmosphere of warmth and contentment. It’s these moments, gathered with loved ones over delicious, home-cooked food, that truly make life special.

Whether you’re looking to recreate a classic or find a new family favorite, these recipes offer a perfect combination of comfort, flavor, and simple elegance. We hope this culinary journey inspires you to bring these delightful dishes to your own Sunday table and create your own unforgettable feast.