Brown Sugar Glazed Ham, Scalloped Potatoes, Collard Greens and Dinner Rolls

Ingredients

• 3 lb russet potatoes (Peeled and sliced 1/8-inch thick)
• 4 tbsp unsalted butter
• 1 medium yellow onion (Finely minced)
• 3 clove garlic cloves (Minced)
• 0.25 cup all-purpose flour
• 3 cup whole milk (Warmed slightly)
• 1 cup heavy cream
• 1.5 cup gruyere cheese (Shredded, divided)
• 1 cup sharp cheddar cheese (Shredded, divided)
• 1.5 tsp salt
• 0.5 tsp black pepper (Freshly ground)
• 0.25 tsp nutmeg (Freshly grated)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Generously butter a 9x13 inch (or 3-quart) baking dish.

2. 2

   Peel the potatoes and slice them into 1/8-inch thick rounds. A mandoline slicer is highly recommended for uniform slices. Place the sliced potatoes in a large bowl. Do not rinse them, as the surface starch helps thicken the sauce.

3. 3

   In a large saucepan over medium heat, melt the butter. Add the minced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.

4. 4

   Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste and form a roux.

5. 5

   Gradually whisk in the warm milk and heavy cream. Continue whisking until the mixture is smooth. Bring to a gentle simmer, stirring often, and cook for 4-5 minutes until the sauce has thickened enough to coat the back of a spoon.

6. 6

   Remove the saucepan from the heat. Stir in 1 cup of the Gruyère cheese, 1/2 cup of the cheddar cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is completely melted and the sauce is smooth.

7. 7

   Arrange one-third of the potato slices in an even, slightly overlapping layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat with two more layers of potatoes and sauce, ending with the sauce on top.

Ingredients

• 2 lb Collard Greens (About 2 large bunches)
• 6 slices Thick-Cut Bacon (Diced into small pieces)
• 1 medium Yellow Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 4 cup Chicken Broth (Low-sodium is a good option)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Brown Sugar (Lightly packed)
• 0.5 tsp Red Pepper Flakes (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Clean and Prepare the Greens

   • Fill a clean sink or very large bowl with cold water. Submerge the collard greens and swish them around vigorously to loosen any grit. Let them soak for 5-10 minutes, then lift them out of the water, leaving the grit behind. Drain the sink, rinse, and repeat until the water is completely clear.
   • To prepare the leaves, fold each one in half lengthwise and use a sharp knife to slice out the tough, woody stem.
   • Stack several de-stemmed leaves on top of each other, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons. Set aside.
2. 2

   Render Bacon and Sauté Aromatics

   • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon.
   • Cook, stirring occasionally, for 8-10 minutes until the bacon is crisp and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving about 2-3 tablespoons of rendered fat in the pot. Discard any excess.
   • Add the chopped yellow onion to the pot and sauté for 5-7 minutes, until softened and translucent.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3

Ingredients

• 1 cup milk (warmed to 105-115°F (40-46°C))
• 0.25 cup water (warmed to 105-115°F (40-46°C))
• 2.25 tsp active dry yeast (one 1/4-ounce packet)
• 2 tbsp granulated sugar
• 0.25 cup unsalted butter (melted, plus 2 tbsp for brushing)
• 1 pcs egg (large, at room temperature)
• 1 tsp salt
• 3.5 cup all-purpose flour (plus more for dusting)

Instructions

1. 1

   In a large bowl or the bowl of a stand mixer, combine the warm milk, warm water, and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until the mixture is foamy and smells like yeast.

2. 2

   Add the melted butter and egg to the yeast mixture and whisk to combine. Add 3 cups of flour and the salt. Mix with a dough hook on low speed or with a wooden spoon until a shaggy dough forms.

3. 3

   Increase the mixer speed to medium-low and knead for 6-8 minutes, or turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes. Add the remaining 1/2 cup of flour as needed if the dough is too sticky. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl.

4. 4

   Form the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.

5. 5

   Gently punch down the dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 12 equal pieces (about 60-65g each). Roll each piece into a smooth, tight ball and place them in a greased 9x13 inch baking pan.

6. 6

   Cover the pan loosely with plastic wrap. Let the rolls rise in a warm place for another 30-45 minutes, until they are puffy and have filled the pan.

7. 7

   Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise. Uncover the rolls and bake for 15-20 minutes, or until they are golden brown on top and cooked through. The internal temperature should be around 190°F (88°C).

8. 8

   As soon as the rolls come out of the oven, brush the tops generously with the remaining 2 tablespoons of melted butter. Let them cool for a few minutes in the pan before serving warm.