Friday: Baked ham and potato-celery root gratin

Driven by the contents of the biokiste and the nice looking ham we got on sale.

I coated the ham with a glaze made from apricot jam, chipotle sauce, and bourbon before baking it.

For the gratin we layered the thinly sliced potatoes and celery root with a sauce made from light cream, garlic, pepper, salt, and mild paprika. This we topped with gruyere and then baked.

Of course there was a green salad as well.