creamed corn casserole is also nice with ham, keep it southern and down home. It’s about harmony in the menu. If you insist on the mushrooms put them in some kind of savory casserole with breading.

I’ve never hosted a Christmas dinner and only served Ham, add a turkey breast or beef and your guests will appreciate it.

Ham is great but it’s also rustic, and not something I think lends itself to mushrooms, mushrooms go with beef, not ham.

So if you are only serving Ham then do a good old down home southern homemade mac and cheese and green beans and rolls.

The person who is bringing green bean casserole got it right. It’s Ham not standing rib toast or tenderloin. So go all in on the down home theme.

Which is why I’d also serve the turkey or the beef , with some roasted potatoes, carrots and brussels. Don’t forget a gravy for the turkey turkey if a lean beef gravy, au jus or a horseradish sauce.

Since it’s Christmas and presumably close family, I’m assuming OP knows that they eat ham

Anonymous wrote:No mashed potatoes?????

Scalloped goes better with ham IMO.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Do all your guest eat ham? I don't buy my friends know that too.

Who doesn’t eat ham? Honeybaked ham is CRACK

I don’t.
Have another protein.

Same

Anonymous wrote:

Anonymous wrote:Do all your guest eat ham? I don't buy my friends know that too.

Who doesn’t eat ham? Honeybaked ham is CRACK

I don’t.
Have another protein.

Second kind of small protein for people who don’t eat ham.
Salmon, chicken or beef.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have my sommelier certification and I would not serve Pinot Grigio with this meal unless your crowd specifically loves it. For a ham, you want a nice rose, specifically a Tavel (not Provence style) or Gewurtztraminer.

Gewurtztraminer is so sweet. Isn’t it literally a dessert wine? Way too sweet!

I don't know anyone who drinks Riesling or Gewurtztraminer with dinner. Or really at all. Someone must, but I don't think the super sweet wines are popular.

Again, if you think Riesling or Gewurtztraminers are super sweet, you’ve only had really low-end versions. Rieslings are actually known for their acidity.

Maybe according to whatever your manual you’re reading, but in practice both those wines are known to be sweet. Just like how Chardonnay is oakey.

-former bartender/high end food and bev
worker

Très snob, très ridicule — j’adore l’effort.

No mashed potatoes?????

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have my sommelier certification and I would not serve Pinot Grigio with this meal unless your crowd specifically loves it. For a ham, you want a nice rose, specifically a Tavel (not Provence style) or Gewurtztraminer.

Gewurtztraminer is so sweet. Isn’t it literally a dessert wine? Way too sweet!

I don't know anyone who drinks Riesling or Gewurtztraminer with dinner. Or really at all. Someone must, but I don't think the super sweet wines are popular.

Again, if you think Riesling or Gewurtztraminers are super sweet, you’ve only had really low-end versions. Rieslings are actually known for their acidity.

It’s extremely unpopular so i guess people just don’t like “acidic” wine.

Anonymous wrote:Skip the goat cheese on the salad. There’s a lot of rich, creamy dairy in the menu already.

This. You need something fresh and crisp to counteract the other dishes.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have my sommelier certification and I would not serve Pinot Grigio with this meal unless your crowd specifically loves it. For a ham, you want a nice rose, specifically a Tavel (not Provence style) or Gewurtztraminer.

Gewurtztraminer is so sweet. Isn’t it literally a dessert wine? Way too sweet!

I don't know anyone who drinks Riesling or Gewurtztraminer with dinner. Or really at all. Someone must, but I don't think the super sweet wines are popular.

Again, if you think Riesling or Gewurtztraminers are super sweet, you’ve only had really low-end versions. Rieslings are actually known for their acidity.

Anonymous wrote:

Anonymous wrote:I have my sommelier certification and I would not serve Pinot Grigio with this meal unless your crowd specifically loves it. For a ham, you want a nice rose, specifically a Tavel (not Provence style) or Gewurtztraminer.

Gewurtztraminer is so sweet. Isn’t it literally a dessert wine? Way too sweet!

No, it’s not a dessert wine. The literal meaning of the name is “spicy.” It’s not dry, it’s off dry but if you’re describing Gewurtztraminer as “so sweet” or a dessert wine, you don’t know wine.

Anonymous wrote:

Anonymous wrote:Ham-Blech
Green bean casserole- Blech
Mushrooms- Blech

Scalloped potatoes- just make the usual not Gruyère (I love Gruyère BTW)

If you keep all the Blech, have an alternate to ham for fellow non-ham people.

Very friendly response

The instruction WAS to critique