Having chosen and ordered a "City Ham" for Christmas Day with the help of several CHers,
in case anyone is interested: http://chowhound.chow.com/topics/672235
I have now turned my attention toward side dishes. We will be having hors d'oeuvres as well as a soup course and plenty of dessert, so I am thinking that three side dishes will be sufficient. I have my heart set on making a sweet potato gratin, and would love some recipes/tips. I had found a recipe (link follows) that I liked which called for both yukon and sweet potatoes, and am wondering how/if to adjust the cooking time and liquid amounts were I to use sweet potato only?
I think I will make a roasted onion relish-possibly shallots in balsamic or port- and am at a loss for the third side. Any suggestions?