Ham with Apricot Mustard Sauce
- Half a bone-in cured smoked ham, butt end (about 7 pounds)
- 2 cups apricot jam
- 1/4 cup mustard powder

Asparagus, Peas, and Radishes
- 3 pounds asparagus
- 1 package (10 ounces) frozen peas
- 1 bunch (1 pound) radishes
- 1/3 cup fresh tarragon

Leek and Potato Galette
- 3 pounds baking potatoes
- 1 leek
- 6 ounces Gruyere cheese

Meringue-Frosted Cake with Raspberry Filling
- 6 large eggs
- 1 cup milk
- 5 ounces frozen raspberries
- 1/4 cup raspberry preserves

Staples
- Salt: course, table
- Ground pepper
- Butter: salted, unsalted
- All-purpose flour
- Baking powder
- Sugar
- Pure vanilla extract

The Schedule
Up to 1 Day Ahead
- Cook, cool, and dry asparagus. Wrap and refrigerate.
- Prepare apricot mustard sauce; cover and refrigerate.
- Bake cake layers, and cool. Wrap; store at room temperature.
- Peel potatoes, cover with water, and refrigerate. Slice and wash leek, grate cheese, and refrigerate.

Several Hours Ahead
- Six hours before cooking, bring ham to room temperature. Start baking 2 1/2 hours before serving.
- Assemble and bake potato galette 70 to 80 minutes before ham is done.

Just Before Arriving
- Finish preparing asparagus and peas; carve ham.
- Warm apricot mustard sauce.
- Prepare meringue; fill and frost cake; brown top.