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Sunday Supper & MORE

A glazed holiday ham becomes hash-brown cakes

Honey-dijon glazed ham with bay scented potatoes.Karoline Boehm Goodnick for The Boston Globe/Globe Freelance

It is hard to find a bone-in ham that weighs less than 6 pounds, but the additional flavor and moisture that comes from preparing a ham on the bone makes it worth having a few extra slices tucked in the fridge. This ham is glazed with honey and Dijon and served with parsley sauce and bay-leaf-scented potatoes.

Those few slices of meat are put to good use in individual hash-brown cakes, which contain some of the potatoes, along with onions that cooked under the ham while it baked, catching the juices. Stir in eggs, Havarti, and parsley before shaping and frying the cakes until golden. Top the crisp ovals with sour cream and chives for a delicious second meal.



(For ham, hash-brown cakes)

1 bone-in ham (6 to 7 pounds)

5 tablespoons butter

½ cup sour cream

4 eggs

2 cups shredded Havarti

2 large onions

5 pounds small red or new potatoes

2 bunches fresh parsley

1 bunch fresh chives

Salt and pepper

½ cup olive oil

¼ cup honey

½ cup Dijon mustard

5 bay leaves

2 tablespoons flour

2 cups chicken stock

2 tablespoons sherry

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.