Troutbend just posted about Boxing Day and I wanted to see what might be a good menu for today. Here is a menu from a United Kingdom site: Delicious Magazine. I left the directions as-is, so you have to figure things out for yourself, but I did put in the Farenheit temperatures.

Glazed ham
"This glazed ham recipe is an ideal dish for a buffet or Boxing Day. Get ahead and cook this on Christmas Eve."

5kg smoked gammon joint, bone in
1 litre dry cider (aka hard cider)
2 carrots, chopped
1 onion, halved
2 fresh bay leaves
2 sticks celery, chopped
6 black peppercorns
2 tbsp (about 50) whole cloves
2 tbsp English mustard powder
4 tbsp soft light brown sugar or demerara sugar
3 tbsp thin-cut marmalade
Method
1. Place the gammon in a very big pan and pour over enough water to cover it. Bring to a boil. Cover with a lid and simmer for 1 hour to remove any excess saltiness from the meat.
2. Drain, pour over the cider and enough cold water to cover the joint, and add the carrots, onion, bay leaves, celery and peppercorns. Bring to the boil, then turn down the heat and simmer for 20 minutes per kg. Drain, saving the stock for another day, and discard the veg. Leave to cool.
3. Preheat the oven to 350°F/180°C/fan160°/gas 4. Once the gammon has cooled, peel off the skin. Use a sharp knife to slice under the skin and lift it off, slicing the fat underneath to free it. Make sure you leave a 1cm-thick layer of fat over the gammon. Score the fat to make diamond shapes and press a clove into the middle of each diamond.
4. Mix the mustard powder and sugar together with 1-2 tbsp hot water to make a thick paste, cool a little and then spread over the top of the joint.
5. Place the gammon on a rack in a roasting tin, half fill the tin with water (this stops the meat drying out) and bake for 35 minutes in the oven. Turn the oven up to 400°F/200°C/ fan180°C/gas 6.
6. Spread the top of the joint with the marmalade and bake for 20 minutes more, until it is a rich, golden colour on top. Remove from the oven and rest for 10 minutes before serving.


Potato gratin
This creamy potato gratin is a herby accompaniment to a meat joint.

2.2kg floury potatoes, peeled (aka russets)
2 onions, finely chopped
2 tbsp plain flour
60g vegetarian Parmesan, grated
100g Cheddar, grated
Handful fresh flatleaf parsley, leaves roughly chopped
600ml double cream
Method
1. Preheat the oven to 325°F/170°C/fan150°C/gas 3. Dice the potatoes into 2cm cubes and mix with the onion, flour, cheeses and parsley. Season well, then tip into a large ovenproof dish (about 30cm x 24cm x 5.5cm deep). Pour over the double cream.
2. Bake for 1 hour 45 minutes until it’s bubbling and golden and the potatoes are cooked. If it browns too quickly, cover the dish loosely with foil.



Coleslaw
"Crunchy coleslaw makes an ideal side to a main meal such as glazed ham, or sits perfectly within a buffet." Take a look at the photo. Those big things are apple slices. I would be cutting it into smaller pieces for a finer overall texture.

½ red cabbage, thinly shredded
½ white cabbage, thinly shredded
2 large carrots, coarsely grated
2 small red apples, halved and cored
100g mayonnaise
100g crème fraîche
1 tbsp grainy mustard
Method
1. Mix the red and white cabbage in a large bowl with the carrot. Thinly slice the apples and add to the bowl. Mix in the rest of the ingredients, season and stir everything well until evenly coated.


Green salad with a walnut and lemon dressing
This fresh, nutty salad goes well with a spread on Boxing Day or makes a classy side salad as part of a dinner party menu.

4 baby gem lettuce, leaves separated (can use Romaine hearts)
3 tbsp olive oil
120g ciabatta, sliced into 2cm cubes
4 tbsp extra-virgin olive oil
2 tbsp walnut oil
2 tbsp lemon juice
2 garlic cloves, crushed
Pinch of caster sugar
Handful fresh chives, snipped
25g shaved vegetarian Parmesan
Method
1. Scatter the lettuce leaves over a large platter. Heat the olive oil in a large frying pan over a medium-high heat. Fry the ciabatta cubes for 6 minutes until browned on all sides and scatter over the salad.
2. Whisk together the other oils, lemon juice, garlic and sugar, and season well. Drizzle over the salad. Scatter over the chives and Parmesan.

Cumberland sauce
"You can't have glazed ham without Cumberland sauce, so here's our definitive recipe."

Pared zest and juice of 1 orange
Pared zest of 1 lemon
50ml port
150ml red wine
125g fresh cranberries, or leftover cranberry sauce
2 tbsp caster sugar (see note)
1 tsp ground ginger
1 tsp Dijon mustard
3 tbsp red currant jelly
Method
1. Place the zest in a small pan, cover with water, bring to the boil and simmer for 5 minutes to soften it and remove any bitterness. Set aside.
2. Meanwhile, place the orange juice and the rest of the ingredients in a small pan over a medium heat and bring to a gentle simmer. Cook for 5-10 minutes until thickened. Stir in the reserved zest, and serve.

Note: Caster sugar is fine sugar, not powdered. You can make it by whirling granulated sugar in a food processor or blender. Since you're cooking this anyway, don't bother, just use granulated.

Sausage stuffing balls
"Use the leftover sausagement stuffing from Christmas Day for these moreish sausage balls." I think 'moreish' means they are so good you'll want more. When I was in England a few years ago, stuffing was always served in good-sized balls, larger than in the photo below. I don't know if they deep fried it, or usually baked the balls like this recipe here.

For the sausagemeat stuffing
75g unsalted butter
2 tbsp olive oil
1 onion, finely chopped
100g fresh white breadcrumbs
600g sausagemeat
600g pork mince (ground pork)
Large handful fresh flatleaf parsley, chopped
Small handful fresh sage leaves, chopped
2 garlic cloves, crushed
1 large free-range egg

Heat the butter and olive oil in a frying pan over a medium heat and fry the onion until soft. Add the breadcrumbs, fry until golden, then leave to cool. In a large bowl, mix together the sausagemeat and pork. Add the breadcrumb mix to the sausagemeat with the remaining ingredients. Season and set aside.

Preheat the oven to 400°F/200°C/fan180°C/gas 6. Roll the stuffing into walnut-size balls, place in a shallow roasting tin and drizzle with olive oil. Cook for 30 minutes, shaking them around in the tin occasionally, until browned and cooked through.



Again, that website is:

Delicious Magazine

It looks like a good one for recipe ideas.