Spring is supposedly here. I don't believe it but that's what they say. With Easter on the horizon my food brain gravitates to ham and eggs. Why is that anyway? I get the egg thing but what is the deal with ham and Easter? I don't have a problem with it since it's about one of two or three times a year that we have ham, but I am a little curious as to how that became the official meat of the Resurrection. I recently made a hammy recipe that I thought I would share because you might find it a nice way to use up some of that leftover ham. The recipe is Ham and Vegetable Gratin from Food Network Magazine (go figure).
Ham and Vegetable Gratin (Food Network Magazine)
4 Tbs unsalted butter
1 small onion chopped
2 large Yukon gold potatoes (about 1lb), diced
1 10oz pkg frozen mixed peas and carrots (or 1 cup diced carrot and 1 cup chopped broccoli)
1/4 lb low sodium ham, chopped (I'm sure I used twice that)
3 Tbs whole-wheat flour
1/2 tsp dried thyme
1 1/2 cups fat free low sodium chicken broth
2/3 cup low-fat milk
3/4 cup panko bread crumbs
2 Tbs chopped fresh parsley
kosher salt and fresh ground pepper
Pre-heat oven to 375. Melt 1 Tbs butter in a large oven proof skillet over med-high heat. Add onion, potatoes, chopped veg and cook, stirring occasionally until soft about 5-6 min. Add the ham, thyme, and flour and mix well. Stir in broth and bring to a boil. Stir in milk and simmer until slightly thickened, about 3 min. Transfer the skillet to the oven and bake about 20 min or until potatoes are soft.
Meanwhile, melt the remaining 3 Tbs butter in a medium skillet over med-high heat. Add panko, parsley and an 1/8 tsp of salt and pepper each. Cook stirring until lightly toasted, about 4 min.
Remove ham skillet from the oven, top with crumbs and let rest 5 min before serving.
I highly recommend the addition of a poached or lightly fried egg.