Honey-baked Ham Dinner for 40

by admin on September 13, 2009

Event: Church Homegroup Leaders and Wives Mini Retreat Dinner
Date: August 22, 2008
Budget: About $300.00

Menu:

* Honey Baked Ham
* Tossed Salad with Ranch, Italian and Catalina dressings
* Onion Roasted Potatoes
* Garlic Green Beans
* Honey Glazed Carrots
* Rolls and butter
* Desserts: Peach/Raspberry Cobbler with ice cream, chocolate layer cake and a blueberry pie
* Sweet tea( decaf) and ice water

Honey Baked Ham – Purchased from the Honey Baked Ham store; 2 half hams (about 10 pounds each), each serving 18-20 people. It takes one person an hour to cut the meat from the bone and arrange it on two trays. Two people= half hour.

Tossed Salad – Purchased 8 12-ounce bags (6 pounds) of pre-made salad in a variety of types. Mixed together in large bowl. Added 3 peeled and sliced cucumbers and two pints of the tiny “grape” tomatoes. Purchased 3 bottles ( 1 each) of Ranch, Catalina and Greek Vinaigrette dressing. About 1 gallon ziplock bag of salad left over.

Onion Roasted Potatoes, Garlic Green Beans, and Honey Glazed Carrots – Follow recipes

Rolls – 4 dozen King’s Hawaiian Rolls, regular and whole wheat

Dessert – Peach/Raspberry Cobbler, one 3-layer chocolate cake with buttercream frosting and one storebought blueberry pie. 3 quarts vanilla ice cream (none left).

Beverage: Decaf sweet tea (Luziannes) and ice water served in two 5-gallon glass beverage urns. 20 pounds of ice. Coffee and tea.

Labor: You need 3 people to properly execute this dinner without too much stress.

Timeline – Dinner was scheduled to be served at 6 pm. Actually was served at 6:15 pm but everything held well.

Earlier in day: Fill 3 gallon stock pot with water, add 5 cups of sugar. Heat on high until boiling or near boil. Remove from heat and add 9 family-sized decaf tea bags. Let sit for several hours, remove tea bags and place in refrigerator *if you can*. Otherwise, add to beverage urn and add ice just before serving.

4:00 pm

1. One person cubes potatoes and readies them in steam pan
2. Second person begins slicing ham and arranging on 2 trays. Once done, the trays can be placed, covered, in refrigerator.
3. Third person is setting up buffet table and dining tables during this time.

4:45 – 5:00 pm

1. Potatoes go in oven at 350 degrees

5:00 – 5:30 pm

1. Ready green beans.
2. Prep salad and place in refrigerator. (Note to SGS Apex food servers, the large stainless steel bowl for salad only fits on the bottom rack of the Staff refrigerator!)
3. Prep peach cobbler and place in 350 degree oven as soon as done.

5:30 pm

1. Green Beans go into oven at 350 degrees.
2. Chafing dish/steam pan sterno is lit at this time. It takes nearly 25 minutes to get the water in the steam pan reservoirs heated. Begin preparing carrots.
3. Rolls can out on buffet table as well as one stick of butter with knife for rolls.

5:45 pm

1. Stir green beans to make evenly cooking.
2. Check potatoes, particularly in middle of pan for doneness. If done, reduce oven tempt to 145 degrees to hold.
3. Carrots should be finished steaming and can now go into half steamer pan with honey butter, covered with foil and held in 145 degree oven.

6:00 pm

1. Potatoes, green beans and carrots go into chafing dishes with lids on. Remove lids just before serving.

Grocery Shopping List (may not include small amount items like baking powder, vanilla, etc.)

1 jar minced garlic
6 pounds frozen green beans
6 lbs (8 12-oz. bags) of pre-mixed salad
2 pints grape tomatoes
3 cucumbers
11 pounds Klondike Red potatoes
6 lbs. baby carrots
Honey
2 pounds butter
4 dozen rolls
1 box Lipton Onion soup mix
Olive oil
Pam
Cinnamon
3 quarts ice cream
20 lbs. ice
3 bottles of salad dressing
5 lbs. sugar
teabags – family size
5 lbs. flour
Coffee
Frozen blueberry pie
5 lbs of frozen peaches or 1 #10 sized can of sliced peaches
2 half hams from Honey Baked Ham store

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