Wow! The votes are in and you, Dear Readers, seem to be craving Ham! Happy Hamapalooza!
In Yonkers, it was a gorgeous Easter Sunday. And for us, a long weekend...
Then, of course, there's the dinner!
We had our luscious go-to ham: Carandos Hickory Smoked Spiral-Sliced Ham!
http://carando.com/recipes/glazed-spiral-ham
And a gratin of potatoes and Gruyère...
https://thisoldchef.com/blogs/blog-recipes/posts/happy-easter-ham-potatoes-au-gratin-and-asparagus
And a lovely garlick-y EVOO-y pile of sautéed Broccoli di Rape. First, trim the ends off a bunch of broccoli rabe, then chop the stalks small, and the leafy ends a bit larger. Put it all in a pot with a bit of EVOO and a bit of water. Add chopped garlic, some salt, and a pinch of red pepper flakes. To balance the broccoli rabe's spectacular, natural bitterness, you can also add a handful of chopped raisins, currants or, as we did for Easter this year, chopped dried cranberries! Steam/sauté until just barely tender. Serve immediately.
With a dinner like that, there was no need for dessert!
Happy Hamapalooza!