• If the answer is yes, call us for the friendly voice of reassurance from our chef team.
• Serve with: beer, bourbon, mustard sauce, a warm gravy, or mustard butter.
• Mustard Sauce Recipe: Mix 1/2 cup dijon mustard with 1/4 cup maple syrup or honey. Serve alongside ham.
• Southern Red Eye Gravy Recipe >
  

What follows is a quick guide from our collective experience andour test kitchen.
1. Heat your oven to 300 degrees. Remove the ham from the plastic and place on a roast rack in a roasting pan. Add 1/2”- 3/4” of water to the pan.
2. Cover the entire top of ham loosely with foil and crimp edges of foil around pan.
3. Bake 8-10 minutes for each pound. For or 10 pound ham that's 1 hr 20 min to 1 hr. 40 minutes.
4. Remove ham and pan from oven. Raise oven temperature to 425 degrees. Prepare glaze according to package instructions (for a flavor twist, substitute orange juice for the water in the glaze recipe). Brush the glaze all over the ham and place back in the oven for 10 minutes. Eat and Enjoy.

1. The center slices of ham are very warm to touch.
2. There is also steam coming off the inside of ham.
3. Look beyond the first slice or two - it looks moist.
4. You see some pieces that will satisfy that guest who always wants the burnt edges. The carmelization here is a good thing and creates a more beautiful presentation.
5. Using a meat thermometer? Good. This ham measured: tight narrow end was 120 and the center read 90 degrees. This ham, pictured here, was/is delicious!

When a recipe calls for tenting a roast, or ham, the goal is NOT to wrap foil around (360 degrees) the piece of meat. Instead, "tenting" describes how to cover a roasting pan.

Ham is the hind leg of a hog. The bone we see is the equivalent of a thigh bone. This ten pound ham is a pretty typical size and shape. This is "private selection" from Kroger Supermarkets and was labeled "spiral sliced half honey ham with glaze." This ham, like most spiral cut hams, are cured with water, honey, salt, various and typical preservatives. There are 830 mg sodium per 3 ounce serving which is 34% of your daily allowance. Good thing since hams taste so good when served with buttery and tangy dishes. Good news, lots of fat but only 150 calories. Typical glaze packets with a fully cooked, spiral cut ham include sugar, honey, paprika, cinnamon, cloves, and other spices. This earthy lending toward syrupy-tasting. Use orange juice instead of water when mixing to balance the glaze's sweetness and the ham's saltiness. Enjoy!

1. Remove ham from refrigerator while you prepare your work area and other dishes. Remove the wrapper from the ham. Let come to room temperature.
2. Set up a work area, with roasting pan, cutting boards, paper towels, utensils, etc.
3. Rinse and dry the ham.
4. Pre-heat oven to 325 °F.
5. Place the ham on a baking pan and place into the oven.
6. Bake the ham until the instant-read thermometer reads 130 F.
7. While the ham is baking, prepare your glaze and flavor/garnish ingredients (pineapples, cloves, brown sugar, honey, maple syrup, orange juice, mustard, mustard powder, etc.)
8. When 130 F is reached inside the ham, remove from oven and score with a sharp knife.
9. Raise oven temperature to 425 degrees.
10. Stud with cloves, pineapples.
11. Spoon glaze over the ham and garnishes.
12. Return the ham to the oven.
13. Baste with glaze, every 15 minutes or so.
14. Bake until ham reaches 10 degrees below desired temperature.  Please see the handy "Ham Chart"
15. The ham will need to bake around 15 minutes for every pound, with the glaze and garnishes added about 3/4 of the way into the cooking process.

Holiday wine suggestions that pair well with Ham. Your best bets are Rieslings and Gewurztraminers because of their delicate balance of fruit and acidity.

 

Riesling: The slighty sweet flavor of a Riesling will balance the saltiness of the ham, and the full ripe fruit works well with most glazes.

Two suggestions:
Chateau Ste. Michelle Eroica, Washington state $15 - $25
Wolf Blass Gold Label, Australia - <$15.00

 

Gewurztraminer: The exotic subtle spice of a gewurztraminer is a fine fruity choice to balance ham's saltiness. It is a remarkable value because of its lack of "starpower" when lined up next to the more popular Chardonnay, and Sauvignon Blancs of the world.

Two suggestions:
Domaine Trimbach, Alsace (France) <$15.00
Colombia Crest, Washington state <$15.00

If you really want to learn more about ham, let us suggest two things. One, call ChefsLine and ask to speak with Cary Wolfson, our ham guru who has twenty years of experience in selecting, preparing, and getting creative with all types of ham.

Secondly, visit the Jennie-O Turkey Store online
. They have fabulous content and have very thorough information. They are a subsidiary of Hormel. What follows is information adapted from their website by our staff.

Hams are cuts of pork that come from the leg, which have been dry cured (country hams) or wet-cured (city hams) and then boiled or smoked. The dry-cured hams are saltier, stronger flavored and have a coarser texture than the wet-cured hams. Hams are larger cuts, which are used to serve several people. A whole ham can weigh 10 lbs. to 20 lbs. or more, but are generally sold in halves. They are fairly low in fat but high in sodium and are available bone-in, semi-boneless or boneless.

Specialty Hams

A variety of hams that have undergone special processes for curing, smoking, or cooking to produce a distinctive flavor. Specialty hams are generally dry-cured country hams aged for a long period of time (1 year or more) to develop a more intense flavor. Some specialty hams are brine cured, such as Irish ham, but most are dry cured. They are very expensive and most often have to be special ordered. Many specialty hams are imported from European countries. Many of these hams are produced from a particular breed of hog or hogs that are feed a special diet. Also, the type of wood used to smoke the ham contributes to its distinctive flavor.

Black Forest Ham

A specialty ham that has been brine cured and smoked to produce a unique flavor. This robust flavored ham may have the black exterior surface, which resembles the dry salt cured Black Forest ham, but it should not be mistaken for a true Black Forest ham.

Bradenham Ham

An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices. It is smoked and has a black skin. It has a sweet, intense flavor and deep red flesh.

Gammon

Even though gammon comes from the hind leg, it is not considered a true ham because it is cured as part of one side of the pig or the whole pig. Once it is cured, the gammon (hind leg) is cut off the side or whole pig and sold as a separate cut. It has a mild flavor, is found smoked and unsmoked, and is more perishable than other hams. It is most often boiled when it is prepared.

Irish Ham

A brine cured ham for which Belfast is famous. Irish hams develop a distinctive flavor of their own from being smoked over peat and/or juniper fires. The ham is prepared by soaking and cooking it in the same manner as a country ham.

Kentucky Ham

An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain. The ham has a delicate flavor and is slightly drier than Virginia ham. Kentucky hams are smoked over a fire of corn cobs, hickory wood, and apple wood. They are left to age for up to a year after they have been cured.

Smithfield Ham

Considered the best of the Virginia country hams. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits. The hams are slowly smoked over oak, hickory and applewood. They are generally aged for 6 to 12 months but some are aged up to 2 years. The entire process results in a dark colored, dry, and salty, but richly flavored ham. The ham can be eaten raw but is most often soaked to reduce the saltiness and then baked or boiled.

Tasso Ham

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine. It is made into a spicy ham, sometimes referred to as Cajun ham, having a peppery outer skin that has been heavily smoked. Tasso can also be produced as a beef product that has been cured and then smoked. Andouille, chorizo or linguica sausage can be used as substitutes that add more spicy intensity, but none of the three will provide the depth of the smoky flavor provided by tasso. Although very tasty, tasso may have a somewhat gristly texture.

Virginia Ham

A group of country hams that are produced in Virginia. The hams are lean and are most often smoked over hickory and applewood. They were originally produced from pigs that were raised on a diet of peanuts and acorns. Today they are mostly grain fed.

• Ham preparation will depend on the type of ham you select and whether it is uncooked, partially cooked or fully cooked. Preparing ham ranges from being as simple as placing the ham in a pan and covering with foil to as time consuming as the soaking and cleaning of a country ham. The ham should be allowed to set at room temperature for 1½ to 2 hours before cooking.
• Do not overcook ham or it will become dry and tough. The threat of trichinosis is eliminated when the ham is heated to 137°F, but the USDA recommends that uncooked pork should reach 160°F to be safe. Fully cooked ham should be cooked to 140° F to intensify its flavor and juiciness.
• Remove pork from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands.
• Do not baste the ham with its juices as it is cooking because they are too salty and will only add more saltiness to the ham.
• Glazing the ham at the end of the cooking process adds flavor and a more appealing finished look to its appearance.
• Use the timetables below to determine how long to cook your ham. These times are approximate. Always use a food thermometer to check the internal temperature of your ham.

Ham Chart
Weight	Type	Recommended Oven Temperature	Meat Temperature	Minutes per pound
8 to 12 pounds	Fresh	350 degrees F	170 degrees	20 minutes
12 to 16 pounds	Fresh, bone-in	350 degrees F	170 degrees	22-26 minutes
5-7 pounds	Smoked, bone-in, half ham	325 degrees F	160 degrees	25-30 minutes
10-14 pounds	Smoked, Whole	325 degrees F	160 degrees	18-20 minutes
14-16 pounds	Smoked, whole	325 degrees F	160 degrees	15-18 minutes
6-10 pounds	Fully cooked ham half, bone-in	325 degrees F	140 degrees	15 minutes per pound
12-16 pounds	Fully cooked whole ham	325 degrees F	140 degrees	18 minutes
2-12 pounds	Fully cooked, boneless	325 degrees F	140 degrees	12-15 minutes

 

 

Listen Now to Chef Andrew's Tips! Just press the arrow to play here.

• Click here for Chef Andrew Selz's recipe featuring soy sauce and lime juice.
• Looking for other flavor suggestions? Save time and all ChefsLine at 1-800-977-1224 to talk with a chef and develop your own special recipe with what you like and what's already on hand.
• Good web resource for lots of ham glazes: Ham Guys

ChefsLine Favorite: Bourbon and Currant Glazed Ham

Ingredients:
2/3 cup honey
2/3 cup brown sugar (packed)
1 cup apricot preserves
1/3 cup currants
1 cup apple juice
2 Tbsp dijon mustard
2 tbsp coarse mustard
2 tbsp dry mustard
1 tsp ground allspice

Method:
Preheat to 325°F. Line bottom of roasting pan with foil.

Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in roasting pan sprayed wit Pam.

Roast ham at 325 degrees until thermometer inserted into thickest part registers 130°F to 135°F.

Remove ham from oven.

Raise oven temperature to 425°F. Using a knife, cut fat into a diamond pattern.

Glaze ham, covering entirely and evenly. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes.

Remove ham and let ham stand for 30 minutes.

Glaze:

Put all the ingredients into a sauce pan and bring to a boil.

Reduce heat and simmer for about 10 minutes or until a thick syrupy consistency.

Let cool for about 10 minutes.

If you prefer to have some reserved to use as a sauce, double the recipe.

 

Tuscan Platter
Olives, White Bean Dip, Sopressata, Parmesan, Bread Sticks. A stand alone platter.

Sweet and Spicy Nuts - recipe
Serve with a cheese plate.

Endive with Beets, Chevre and Toasted Walnuts - recipe
Great as a side dish or present with olives.

Dates wrapped with bacon and served with a balsamic, honey, and rosemary dip - recipe
Serve with a small cheese plate.

To keep your guests satiated while enjoying each other's company into the wee hours, have a balanced combination of sweet and savory snacks. Plan ahead and serve one or two heavier hor d'oeuvres and/or desserts about half-way into the party. If you have baked your own cookies, do not present formally until one hour before your party will end. What follows are individual suggestions that are easy to prepare, colorful, and can inspire a menu. Do not hesitate to contact ChefsLine and speak with one of our chefs about creating an exciting menu. We'll send you recipes, a shopping list, and give you the tips you need to make it all so effortless!

 

Munchies

Spicy nuts - recipe by LeeAnn Leichtfuss

Hard cheese (such as comte, manchego, or gouda) wedges

Hot wasabi peas

Quesadillas - recipe by LeeAnn Leichtfuss

Party mix

Chocolate covered pretzels

 

Hot Snacks and Desserts

Gougeres (Cheese Puffs) - recipe

Kusa b’Jibin (Syrian Squash Cheese Pie with Yogurt-Cucumber Mint Dressing) - recipe

Pizzettes

Pumpkin Flan

Pear Walnut Cake with Broiled Maple Glaze - recipe

Cranberry Linzer Tart - link to great recipe

 

Ready to squeeze in creating a fabulous dessert for your party or to bring to your upcoming shin-dig? Following are suggested desserts that can be made within 2 hours of serving.

Roasted Spicy Pears - recipe

Crepes with nutella and bananas - recipe

Tiramisu Cones for 5: Melt 6 ounces chocolate. Pour into 5 large sugar cones, rotating cones to coat entire interior. Drain off any excess chocolate; allow chocolate to harden. Prepare the tiramisu foam. Fold together 1 cup milk, 1 cup Torani tiramisu syrup, 2 cups sweetened whipped cream and 5 tablespoons rum. Pour tiramisu mixture into cones, placing each cone in a slender glass to hold it upright. Chill in refrigerator for 15 minutes. Top with sweetened whipped cream and chocolate sprinkles. Add straws and serve. Cathy Tomas

Pumpkin Bread Pudding - recipe

 

 

Nothing says "let's get up!" like a homemade breakfast or brunch. Why not bake your own bread this season? It is super easy to do and well worth the "early rise" when served with a half grapefruit, coffee or tea, and a simple egg scramble with all your favorite fresh ingredients.

 

One-hour Bread

Scones

INGREDIENTS

2 cups all purpose flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, cold, and cut into pieces

2/3 cup buttermilk (or heavy cream)

Egg wash:

1 large egg, lightly beaten

1 tablespoon milk

Optional:

1/2 cup crystallized ginger, raisins, or currants chopped into small pieces. And/or, lemon zest.

This recipe can be scaled up at 1-to-1 ratio.

 

METHOD

Preheat oven to 400 degrees F and place rack in middle of oven.  Line a cookie sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  It's okay if some largish pieces of butter remain -- they'll add to the scones' flakiness.  Stir in your flavor enhancements such as chopped crystallized ginger, lemon zest, raisins etc gently now. 

Add the buttermilk to the flour mixture and stir just until the dough comes together. Only mix the dough until it comes together.  Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times.

Large scones: Pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).  Makes 6 large scones.

Smaller scones: Pat the dough into a circle. Divide in half. Create 7 inch circle about 1/2 inches thick. Cut with a 2-inch round biscuit cutter. Makes 12-14 scones.  You can also use a pizza cutter and cut into eight or more wedges.

Place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.  Sprinkle with turbinado sugar (if desired). Brushing the tops of the scones with the egg and milk mixture helps brown the tops of the scones.

Place on cookie sheet at least an inch apart. (Scones do grow)

Bake for about 15-25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.  Transfer to a wire rack to cool.  Cool them uncovered.  If freezing, cool with a towel covering them.

 

Two-hour Bread

Angel Biscuits

INGREDIENTS
1 package active dry yeast (about .25 ounce)
1/4 cup warm water, about 110° F.
2 cups warmed buttermilk, about 110° F.
5 to 5 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon salt
3/4 cup chilled shortening
4 tablespoons chilled butter
melted butter

Biscuit cutter

METHOD
Dissolve the yeast in the 1/4 cup of warm water. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat.

Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot.

ChefsLine Party Planners Pantry List

by Chef Annemarie Ahearn

Stock the fridge and pantry with these versatile ingredients and you'll always be ready to throw a quick and easy cocktail party.

Limes and Lemons
Ice
An Assortment of Cheeses (hard and soft)
Fleur de Sel
Mixed olives
Sliced Dried Sausage
Wine and beer
Vodka
Scotch
Tonic
Crackers
Marcona Almonds
Cipolinni Onions Marinated in Balsamic Vinegar
Dark Chocolate Biscuits
Chestnut Honey
Smoked Salmon
Crème Fraiche
Dried Apricots
Seasonal Fruits
Tomatillo Salsa
Homemade Tortilla Chips
1 Can Chipotle Peppers in Adobo Sauce
Bone Lickin Good Barbeque Sauce
Finely Ground Coffee
Sardines
Cognac/Sherry
Mint Tea

 

Hostess Essentials

Following are basic tools to have on hand for at-home entertaining.

Matching small serving bowls
Complimentary cheese plate
Cheese knives
Set of serving utensils
White wine glasses
Red wine glasses
Tall, narrow cocktail glasses
Set of cocktail (linen) napkins
Set of dinner (linen) napkins
One large casserole (microwave, oven, stovetop-ready)
One large serving platter

• According to Miss Manners..."The least subtle way to get rid of guests that is still polite is to say goodbye to them. This is done almost as if you were the ones who were leaving. You stand up, approach them, and say, "It was wonderful having you here. We must do this soon again." If you remain standing in front of them, Miss Manners promises that they will arise, too, and then you can slowly walk toward the door."
• Be sure to present any last dishes within an hour of "closing time."
• Clear all food and drink accessories from the main room.
• Lower the music.
• Lower lights in the kitchen or workspace.
• If no movement toward goodbyes, excuse yourself from the room for at least 5 minutes.
• When you return, perhaps ask a friend, "Did you have a nice time?" and remain standing.

1. Clean the kitchen and the eating area ahead of time.

2. Pick a theme or a focus and do a little research.

ChefsLine offers complete menu planning services for $65. ChefsLine will develop your theme and menu, provide you with a schedule, recipes, shopping list, and wine pairing.  Also includes live coaching the day of your event to review critical cooking techniques or last minute touches. 

3. Do all of your grocery shopping the day before and always buy flowers.

4. Always get a head count, make sure you have enough plates and utensils.

5. Prep everything before you start cooking.

ChefsLine is available to review your menu and offer suggestions on your cooking schedule, how to properly store food, and reheating.  Suggestion: Schedule an appointment with Chef Barb Freda, Sara Gibbs, or Kevin Weeks who are experts in menu review.

6. Portion control: gauging what is the right amount of food.

ChefsLine will work with you to review your menu for balance and to discuss proper portioning of dishes and drinks for your event.

7. Food and drink pairing: Not a guessing game.

ChefsLine has an on-staff wine consultant to review your menu and make wine recommendations.  We also offer a discounted wine selection service through Porthos and you can place your wine orders with us at any time.

8. Par-cooking: Don’t wait until the last minute to introduce heat.

9. Don’t be afraid to ask for help.

10. Log your menu; what worked, what didn’t and why for future reference.

 

Cuba Libre Recipe

1 1/2 oz. Rum
Cola
Lime

Rub the rim of a highball glass with the lime. Fill with ice. Add Rum and fill with Cola. Drop in the lime wedge.

 

White Sangria Recipe

1 bottle of Cava or Champagne (very cold)
1 cup of freshly squeezed orange juice (it also works well with cranberry juice).
2-3 trypes of seasonal fruits, cut into bite sized pieces
2 apples in chunks
1 cup of water
1/2 cup of sugar
6 not too long cinnamon sticks
crushed ice
mint leaves

Fruits might include: sweet white peaches, oranges, melon, kiwi or apples.

Pour the bottle of red wine into a ceramic pitcher and stir in the sugar with the wooden spoon. Then add the ingredients in the order they are listed and stir again. Recipe source: Alicante Spain.com.

 

Hemingway's Mojito Recipe

A collins (or highball) glass

A muddler (or spoon)

Crushed ice

2 oz fresh lime juice

4-12 mint leaves with stems

2 oz white rum (preferably at least 3 years old)

2 oz club soda

1 tsp powdered sugar

1 spring of mint

1. Put the mint leaves and the sugar in the bottom of the collins glass. Use the muddler (or the back of the spoon, if you don't have a muddler), to slightly crush the mint leaves. It should take about half a minute for the smell of mint to reach you.

2. Add the rum and the lime juice. Mix again using either the muddler or the spoon.

3. Fill the glass with crushed ice.

4. Stir in the club soda.

5. Use the spring of mint as garnish.

Recipe source: About.com

For a full bar party, we assume that 50% of your guests will drink wine, 20% will drink liquor, 15% will have beer, and 15% of folks will be drinking non-alcoholic drinks. Most guests will have two drinks in the first hour and one every hour after that. For a party of 12, purchase 8 bottles of wine, 1 litre of non-alcoholic drinks, a six-pack, and have two liquor options. Other considerations: Most guests bring a bottle of wine and Holiday parties run no more than 2 hours for most guests because it is such a busy time of year. So, we have presented conservative estimates.

 

	Dinner Party	Wine Party	Cocktail and Wine
	Full course, 3 hours	Your guests love wine. 1-3 hours.	No-holds "bar"red. 1-3 hours.
For Five
Liquor	1 bottle vodka 1 bottle scotch or bourbon		1 bottle vodka 1 bottle scotch or bourbon 1 bottle rum
Wine	1 bottle champagne 2 bottle reds 1 bottle white	1 bottle champagne 3 bottles red 2 bottles white	1 bottle champagne 1 bottle red 1 bottle white
For Ten	Dinner Party	Wine Party	Cocktail and Wine
Liquor	1 vodka 1 scotch or bourbon		1 vodka 1 rum 1 gin 1 scotch 1 bourbon
Wine	3 bottles red 2 bottles white 2 bottles champagne 12 pack Beer	4 bottles red 4 bottles white 2 bottles champagne 12 pack Beer	2 bottles red 2 bottles white 2 bottles champagne 12 pack Beer
For Fifteen	Dinner Party	Wine Party	Cocktail and Wine
Liquor	Optional bar / 3 bottles with mixers. Suggest 1-2 different types of drinks to guests.	1 Madeira and/or Port	2 vodka 1 rum 1 gin 1 scotch 1 bourbon or tequila
Wine	4 bottles red 4 bottles white 2 bottles champagne	7 bottles red 3 bottles white 3 bottles champagne	4 bottles red 4 bottles white 2 bottles champagne
For Twenty	Dinner Party	Wine Party	Cocktail and Wine
Liquor	3 bottles with mixers After-dinner cordial / cognac/ scotch	2 bottles Madeira and/or Port	2 vodka 2 rum 1 gin 1 scotch 1 bourbon
Wine	6 bottles red 6 bottles white 2 bottles champagne	8 bottles red 3 bottles white 5 bottles champagne	6 bottles red 4 bottles white 2 bottles champagne
For Twenty Five	Dinner Party	Wine Party	Cocktail and Wine
Liquor	Offer one - two different pre-dinner cocktail types to guests or just champagne	2 bottles Madeira and/or Port	2 vodka 2 rum 2 gin 1 scotch 2 bourbon
Wine	9 bottles red 5 bottles white 5 bottles champagne	9 bottles red 4 bottles white 6 bottles champagne	7 bottles red 4 bottles white 5 bottles champagne
For Thirty	Dinner Party	Wine Party	Cocktail and Wine
Liquor	2 Vodka 1 Scotch	2 bottles Madeira and/or Port	3 vodka 2 rum 2 gin 1 scotch 2 bourbon
Wine	10 bottles red 7 bottles white 7 bottles champagne	10 bottles red 6 bottles white 6 bottles champagne	8 bottles red 6 bottles white 5 bottles champagne

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tonic, Ginger ale, Diet and Regular Cola, Club soda, Sparking Water, 7 Up, Juices including Orange and Cranberry, Dry vermouth, Rose's lime juice, Bitters, Sugar cubes, Lemons, Lime wedges, Orange slices, Olives and Cocktail onions.

For a full bar, purchase 1 litre of mixer and non-alcoholic drink for every 3 guests.

One pound of ice per person is perfect if serving cold drinks.

See our "How much liquor chart" about. Generally, there are 5 glasses of wine per bottle. Average drinking guests for a wine and beer party will have three glasses during a 2 hour party. You'll know your crowd best, but assume 2 bottles of red to 1 bottle of white wine.