We'd planned to have this meal with friends, but were utterly thwarted by this year's intense flu season. First our friends' little girl got sick; even if that hadn't derailed our plans, V woke up this morning with a sore throat and a fever. Sharing this meal would have meant also sharing some nasty germs - so not a gift we want to give our friends. But the ingredients were ready to go, and I felt fine, so I went ahead and we had a very fancy dinner for the two of us.
Menu: Quince-Rosemary Glazed Ham; Braised Leeks & Potatoes; Pan-Seared Brussels Sprouts; Pear Sorbet
For the ham, I baked a 4 lb. boneless smoked ham for 2 hours at 350F, basting every 20-30 minutes with quince-rosemary jelly (a homemade gift). Probably could have cooked it a bit less, but I was trying to time things with the leek-and-potato braise.