Ideas for ham after the Easter dinner

The American tradition of baked ham for Easter dinner has remained unchanged since Colonial days, when almost every state in the fledgling Union had its own method of curing, preparing, and serving ham.

Much of that work has already been done before the 20th-century cook buys a whole or half ham, or a canned ham for Easter dinner . . . and after her family has eaten their fill of the fruit-glazed, clove-studded, pink-meated masterpiece , she has access to innumerable ways to use the remnants for a future meal or meals. Linguine with Nuts and Ham 1/3 cup light olive oil 1/2 pound cooked ham, coarsely chopped 1/2 cup walnuts, coarsely chopped 2 tablespoons minced fresh parsley 1 garlic clove, minced 1 pound linguine, cooked al dente Freshly grated Parmesan cheese

Heat oil in large skillet over medium-high heat. Add ham, nuts, parsley, and garlic and saute 3 to 4 minutes.

Add pasta and toss until heated through. Serve at once, topped with grated Parmesan. Serves 4 to 6 as main course or 6 to 8 as a first course. Souffle with Ham and Cheddar 2 tablespoons flour 2 cups milk 3/4 cup cooked ham, cut in very small pieces 1/4 pound cheddar cheese, grated 3 eggs, separated 1/2 teaspoon salt (optional) 1/8 teaspoon pepper

Mix flour with milk. Heat to boiling and cook for 3 minutes. Add to slightly beaten egg yolks, and beat well with wire whisk. Add cheese and ham. Season with salt and pepper.

Beat egg whites until stiff but not dry. Fold lightly into souffle mixture. Pour into buttered 11/2 quart souffle dish and bake in a 325 degrees F. oven until firm, 45 to 60 minutes. Serves 4. Cauliflower-Ham Bake 1 large cauliflower, about 5 cups 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 1 1/2 cups milk 1 1/2 cups Swiss cheese, grated (6 ounces) 2 cups cubed cooked ham 1 4-ounce can mushroom stems and pieces, drained 1/4 cup fine dry bread crumbs 1 tablespoon butter or margarine, melted

Break cauliflower into flowerets and cook in boiling salted water till tender , about 10 minutes. Drain thoroughly. Set aside.

In saucepan melt the 2 tablespoons butter or margarine. Stir in flour. Add milk all at once. Cook and stir till thickened and bubbly. Add cheese and stir until melted.

Stir in cooked cauliflower, ham, and mushrooms. Turn into a 2-quart casserole. Combine crumbs and the melted butter. Sprinkle over top. Bake, uncovered, at 350 degrees F. till heated through, 30 to 35 minutes. Serves 6.

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