Did any of you have a ham for Easter? We did. I couldn't resist. I absolutely love ham, but rarely buy it because of how high in sodium and nitrates it is, not to mention fat. The other problem is all I can ever find is hams that are 10 pounds or more, and with a small family, we are eating leftovers FORever. This time, however, I happened to find some great recipes in which to use leftover ham. Here is one that I cannot wait to make:
Goat Cheese, Artichoke, and Smoked Ham Strata
To make ahead, assemble the strata, cover, and refrigerate overnight. Let stand at room temperature while the oven preheats. Bake, uncovered, as directed. Although sourdough has a nice subtle tanginess, French bread works, too.
3 1/4 cups 1% low-fat milk, divided
1 (8-ounce) carton egg substitute
1 (4-ounce) package goat cheese
3/4 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
2 garlic cloves, minced
10 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes
1/2 cup (2 ounces) grated fresh Parmesan cheese
8 ounces 33%-less-sodium smoked ham, coarsely chopped
2 (14-ounce) cans artichoke hearts, drained, rinsed, and coarsely chopped
1/2 cup (2 ounces) shredded fontina cheese
Preparation: Preheat oven to 350°.
Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.
Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.
Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes.
8 servings (serving size: about 1 1/2 cups)
CALORIES 379(29% from fat); FAT 12.4g (sat 6.9g,mono 3.8g,poly 0.8g); PROTEIN 25.2g; CHOLESTEROL 43mg; CALCIUM 331mg; SODIUM 1107mg; FIBER 2.7g; IRON 3.8mg; CARBOHYDRATE 40.2g
Elizabeth Taliaferro ,
Cooking Light, JUNE 2004