Baked ham makes an impressive main course for Easter dinner. We opt for spiral-sliced with a sugary-crunchy glaze. Fully cooked ham should be gently heated in a low oven or on a covered grill until warm. Resist the temptation to heat it super hot; the lean meat will dry out.
We order large hams from the local butcher because leftovers inspire many meals. My favorite? Sliced ham on a French baguette with plenty of sweet butter.
For a light supper, finely chop bits of ham and make a salad with mayonnaise and fresh dill; hot sauce and chopped dill pickles add spice and crunch. Serve the salad with sliced pumpernickel bread or on lettuce.
Diced ham, along with bread chunks, forms the base of an excellent strata or savory bread pudding. Many bread puddings are made with sugar and fruit as a dessert. Both bread pudding and strata are rustic comfort foods based on stale bread soaked in milk and eggs, then baked until soft and custardy.
A savory bread pudding proves just right for an Easter brunch or anytime light supper. Ham lends its smoky flavor, shredded cheese adds flavor and gooeyness, and tufts of spinach and green onions add freshness. I don’t bother to layer the ingredients like a traditional strata. Instead, mix it all up in a bowl, adding hot sauce and cumin to keep things interesting. For the lightest version, select nonfat milk for the custard; for a richer dish, add a portion of cream or half-and-half.
Once everything is mixed, transfer it to a baking dish and refrigerate for 1 to 2 hours before serving. The dish emerges from the oven full of richness and comfort. Serve with a side of citrus fruit.
Spicy Ham Salad With Sautéed Onions and Dill
Chop the ham with a sharp knife on a cutting board or grind it coarsely with on/off turns in a food processor fitted with the metal blade.
Makes about 3 cups
- 2 tablespoons butter
- 1/2 medium-size yellow onion, chopped
- 1/2 cup mayonnaise
- 1/2 large dill pickle, finely chopped or 1/4 cup dill pickle relish
- 2 tablespoons prepared fresh horseradish to taste
- 1 teaspoon hot red pepper sauce or 1/8 teaspoon cayenne pepper
- 1/4 teaspoon celery salt
- Freshly ground pepper
- 1 rib of celery, finely chopped, 1/3 cup
- 1/4 cup finely diced green pepper
- 3 tablespoons chopped fresh parsley, cilantro, or green onion tops (or a combination)
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
- 1 pound smoked, fully cooked ham, finely chopped, about 4 cups
- Small rye bread slices or crisp crackers, for serving
Heat butter in a small skillet until melted. Add onion and sauté until tender and golden, about 4 minutes. Remove from heat.
Mix mayonnaise, chopped pickle, horseradish, pepper sauce, celery salt, and several grindings of black pepper in a medium-sized bowl. Stir in cooked onions, celery, green pepper, and chopped herbs.
Finely chop ham on a cutting board or put ham into a food processor and pulse to chop it coarsely. Stir ham into the mayonnaise mixture until well mixed. Taste and adjust seasonings. Transfer to a serving dish and refrigerate covered at least 30 minutes.
Serve at room temperature with rye bread or crackers.
Mixed-Up Ham and Cheese Strata With Spinach
Serves 8
- 1 loaf (15 to 18 ounces) round Italian bread or French bread
- 8 large eggs
- 2 cups whole or nonfat milk
- 1 cup half-and-half or heavy whipping cream (or more milk)
- 1 teaspoon red pepper hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 3 cups diced smoked ham, fully cooked, about 12 ounces
- 3 cups baby spinach leaves, roughly chopped or 1/2 of a 12-ounce bag frozen cut leaf spinach, thawed, squeezed dry (about 1/2 cup)
- 1 small bunch green onions, trimmed and thinly sliced, including most of the green (about 3/4 cup)
- 1 package (8 ounces) triple cheddar blend farm-style shreds or 2 cups shredded cheddar cheese
- 3 tablespoons butter, softened
Spray the bottom and sides of an oval 3-quart or rectangular 13-by-9-inch baking pan with nonstick cooking spray.
Slice the bread into 1-inch-thick slices. Cut the slices into 1-inch chunks. You will have about 12 cups.
Whisk together eggs, milk, half-and-half, red pepper sauce, salt, cumin, and pepper in a very large bowl. Stir in ham, spinach, and onions until well mixed. Stir in bread chunks and 2/3 of the cheese until everything is nicely distributed.
Scrape the mixture into the prepared pan and smooth the top. Cover tightly with plastic wrap directly on the surface. Refrigerate at least 30 minutes or up to overnight.
Heat oven to 350 degrees F. Remove plastic from the pan. Dot top with butter. Bake until bread is beautifully golden and starting to pull away from the sides of the pan, about 40 minutes. Sprinkle with remaining cheese. Bake until cheese is melty and golden, about 10 minutes.
Cool for a few minutes. Serve using a spatula to cut into individual portions or scoop out with a large spoon.
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