Recipe(tried): Some additional Ideas

Hi Shelly - here are a few more ideas for your dinner. I agree with Narie's advice for doing as much ahead of time as possible - you want to be able to enjoy the gathering, too.

The first recipe is one from Food and Wine magazine that I tried 2 years ago -- my 10-year-old nephew, who won't eat ANYTHING, actually complimented me on it!

Crumb-Crusted Ham with Orange Madeira Sauce
SERVINGS: 12 (or more)

One 12- to 13-pound bone-in smoked ham (see Note)
1-1/2 cups medium-dry Madeira
2 cups coarse fresh bread crumbs
1/2 cup finely chopped flat-leaf parsley
3 large garlic cloves, minced
3 tablespoons unsalted butter, melted
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
2 large navel oranges
1/2 teaspoon finely grated orange zest

1. Preheat the oven to 325 . Set the ham in a large roasting pan, fat side up. Using a sharp knife, score the fat all over in a crosshatch pattern. Pour 1 cup of the Madeira over the ham and cover tightly with foil. Bake the ham for about 3 1/2 hours, or until heated through.
2. In a medium bowl, toss the bread crumbs with the parsley. In a small bowl, combine the garlic, melted butter and mustard, then work into the bread crumbs with your fingers. Season with the salt.

3. Uncover the ham and baste with the pan juices, then transfer to a large platter. Pour the pan juices into a medium saucepan. Return the ham to the roasting pan and raise the oven temperature to 375 . Pat the bread crumb mixture all over the top of the ham, pressing it firmly into the fat. Return the ham to the oven and bake for about 30 minutes longer, or until the bread crumb coating is crisp and golden brown. Transfer the ham to a cutting board and let rest for 15 minutes.

4. Meanwhile, using a sharp knife, peel the oranges; remove all the bitter white pith. Working over a bowl to catch the juices, cut the oranges between the membranes to release the sections; you should have 1/2 cup of juice. Add the orange sections, orange juice and the remaining 1/2 cup of Madeira to the juices in the saucepan. Cover and simmer over low heat for 10 minutes. Remove from the heat, add the zest and keep warm.

5. Using a long, thin knife, carefully slice the ham, holding the crumbs in place with one hand while you cut. Arrange the ham slices on a platter. Sprinkle any fallen crumbs over the ham and serve with the orange sauce.
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Here is a recipe I found through one of Betsy's links here. It's obviously a once-a-year sort of extravagance, and a less-involved, scalloped potato would also be good with that ham.

Potato & Cheese Casserole

3 lbs Baking potatoes - peeled & diced
1 1/2 cloves garlic - minced
3/4 c green onions - sliced
3 tbsp butter
6 oz cream cheese - softened & cubed
3/4 c half and half
1 1/8 tsp salt
3/8 tsp pepper
3/4 lb Brie - rind removed & diced
Thyme or parsley, for garnish

Cook potatoes in boiling, salted water for 15 minutes or until tender. Drain well.

Meanwhile, saute garlic and green onion in butter for 2 minutes or until softened.

Mash potatoes. Beat in garlic butter mixture, cream cheese, half and half, salt, and pepper. Fold in Brie cheese.

Bake at 450 for 15 minutes or until top begins to lightly brown. Garnish with thyme or parsley.

NOTES:
Substitute 5 to 8 oz. crumbled blue cheese for Brie Cheese, if desired. (Amount will vary depending on strength of blue cheese.) Reduce salt to 1/2 tsp.
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Here is an easy, do-ahead vegetable dish to serve at room temperature. The colors are great for Christmas, too.

MINTED GREEN BEANS WITH RED ONION

2 pounds green beans, trimmed
1 lg. red bell pepper, julienned
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar
1/4 cup olive oil
3 tablespoons minced fresh mint leaves
1/2 cup finely chopped red onion
salt and pepper to taste

In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.

In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, red bell pepper, the mint, and the onion and toss the mixture until it is combined well. Season with salt and pepper (start with 1 tsp. salt and 1/4 tsp. pepper and add more, if needed).

Serves 6-8.
.......Here is a salad idea that would work with your ham. Pears could replace the apples, and another favorite nut could replace the peanuts.

APPLE AND CELERY SALAD WITH PEANUTS

2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 cup mayonnaise
3 crisp red apples, cut in 1/4-inch-thick slices
3 tart green apples (Granny Smith), cut in 1/4-inch-thick slices
4 large celery ribs, cut into 1/4-inch-thick slices
1/4 cup chopped fresh parsley
1/3 cup dry-roasted peanuts, coarsely chopped

Whisk together lemon juice and mustard in a large bowl. Add oil in a stream, whisking until emulsified. Add apples, celery, and parsley, tossing to coat. Just before serving, sprinkle with peanuts.

Serves 12.Hope some of these ideas help!
Have a Merry Christmas!!