Mid Century Christmas Dinner

This was a great Christmas for cooking. I had plenty of time, and Dan let me cook pretty much the whole meal. Which meant I could choose whatever vintage, retro recipes I wanted. It ended up being a mid-century menu.

Here’s what we had for dinner:

Baked Ham Supreme from All Maine Cooking, 1967

Dan’s Cranberry Sauce (yes, a bit weird with Ham, but quite tasty)

Maple-Apple Sweets from Early American Recipes, 1953

My Favorite Christmas Molded Salad from All Maine Cooking, 1967

MacKenzie Family Christmas Plum Pudding with Foamy Sauce (will blog this over the weekend)

Everything came out very good! Nothing was too much of a problem to make either.

I’ll start with the ham. We purchased a decent size ham, but not too huge. The recipe follows:


  • Ham
  • 2 tbs. flour
  • 1 tbs dry mustard
  • whole cloves
  • pineapple slices and their juice
  • 1 can whole cranberry sauce

Make a paste of flour and mustard mixed with some pineapple juice (drained from the can of sliced pineapple)

Spread over the ham    

Stud the ham with whole cloves

Spread the can of whole cranberry sauce on the ham (I used by hands at this point and it stuck quite well)

Garnish with pineapple slices (I tried putting them on with the cloves with minimal success)

Pour some pineapple juice over whole ham

Bake in a 350 oven for 1 to 1 1/2 hours to get the ham warmed through

Hint: Make sure you put aluminum foil on the bottom of your roasting pan to make clean up easier.

The resulting ham was delish! And it couldn’t have been easier to make.

The one thing I have to admit about this Christmas dinner – it was sweet! Here’s the recipe for our side dish Maple-Apple Sweets

  • 4-5 medium sweet potatoes, boiled in the skins
  • 4-5 medium apples
  • 1 c. maple syrup
  • 1/4 c. butter
  • buttered crumbs

Boil the sweet potatoes in salted water until they can be easily pierced with a fork

Pare and slice the apples into the maple syrup

Add butter and a pinch of salt and cook gently until apples are tender (this is impt.)

Once potatoes are through, let them cool a bit and then scrape skins off them

Slice the potatoes

Layer half the potatoes in a buttered baking dish

Add layer of apples with syrup

Add another layer  of potatoes and end with apples and remaining syrup

Top generously with buttered breadcrumbs

Bake at 400 degrees just long enough to reheat through and brown the crumbs (took about 40 minutes)

Again, like the ham recipe these were super easy and super yummy! Perfect for Thanksgiving or Christmas.

Final recipe I’ll share is the “My Favorite Christmas Molded Salad.”  

1 large package cherry or raspberry jello (or 2, 3 0z. pkgs.)

1 1/2 c. boiling water

1 can whole cranberry sauce

1 small can crushed pineapple

2 peeled and chopped oranges

1 c. grapes, chopped

1/2 c. chopped nuts

Dissolve the jello in the boiling water

Add cranberry sauce breaking it up and mixing well

Add crushed pineapple, oranges, grapes and nuts

Mix well and put in a 8 x 12″ pyrex pan to chill

When ready to serve cut in squares

Again, a bit on the sweet side but very good.


3 Responses to “Mid Century Christmas Dinner”

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  1. This is great. Just found out about your blog from a post by Maureen Taylor on FB. I also post old recipes (although I haven’t cooked any of them yet) on my blog. The recipes are from my grandmother and date from the early 1900′s. My blog is http://www.michiganfamilytrails.com.

    I’ll be back to read more.


  2. Aunt Lil says:

    Thanks Diane for the nice comments. I will take a look at your blog to look at your early recipes. I’m always interested! Hope you will want to follow me. You can do this by either signing up via email or “liking” my Facebook page. I always alert by Facebook folks to new posts.

    Appreciate your interest!

    Lisa (Aunt Lil)

  3. Anje says:

    Hi Lisa,
    It’s Anje from Kitchen Historic!
    Love your blog,and I’m looking forward to browsing through your posts!

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