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Easter inspiration: Roasted Ham Saltimbocca

Enjoy an inspired Easter feast with ham plus seasonal favorites that will impress your guests. The savory flavors of Roasted Ham Saltimbocca showcase ham’s versatility in this succulent centerpiece dish.

For recipes, tools to help you prepare and carve the perfect ham, and ideas to prepare hassle-free leftovers, visit www.porkbeinspired.com or www.facebook.com/PorkBeInspired. Follow the National Pork Board on www.twitter.com/AllAboutPork for a chance to win a free Easter ham.

Pork’s Perfect Partner

Here are three tasty ways to enjoy fresh spring veggies such as asparagus:

-SautÈed – Add a little zest and crunch to your plate with asparagus sautÈed in soy sauce until stalks are easily pierced with fork (3 to 5 minutes). Serve as a side dish over rice.

-Grilled – Climate permitting, fire up the grill and cook olive oil-tossed spears for 2 minutes for slightly charred asparagus. Kick it up a notch by drizzling with balsamic vinaigrette.

-Roasted – Try drizzling on olive oil and adding a few pinches of salt and pepper before roasting your favorite veggies. Toss into a 400∞F oven, and roast for roughly 12 to 17 minutes.

Roasted Ham Saltimbocca

Yield: 15 to 20 4-ounce servings
Prep time: 15 minutes
Cook time: About 2 3/4 hours

Ingredients:

1 6- to 8-pound fully-cooked bone-in shank end ham, trimmed
1/4 cup chopped fresh sage leaves, divided
Pepper
4 thin slices prosciutto
1 cup chicken broth
1 cup dry white wine (for non-alcoholic, substitute an additional cup of chicken broth)
4 tablespoons (1/2 stick) unsalted butter, cut into 4 to 6 pieces
3 tablespoons all-purpose flour dissolved in 1/3 cup cold water
Salt

Directions:

Preheat oven to 325∞F. Position rack in lower third of oven.

Place ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8 inch deep into any fat. Sprinkle all over with 2 tablespoons sage and season with pepper. Bake until internal temperature reaches 140∞F, 15 to 18 minutes per pound total cooking time. After the first hour, baste with pan juices about every 15 minutes.

Remove ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.

While ham is resting, increase oven to 400∞F. Arrange prosciutto on a baking sheet and bake until crisped, about 10 minutes. Set aside to cool.

Also while ham is resting, drain roasting pan, discarding liquid. Place pan on stovetop over medium-high heat. Add broth and wine; bring to a boil, and cook, scraping up any browned bits in the pan, until liquid is reduced to 1 1/2 cups, about 4 minutes depending on the size of the pan. Reduce to a simmer and add butter and remaining 2 tablespoons sage, stirring until butter melts. Whisk in flour mixture and cook, whisking, until sauce thickens, 30 to 60 seconds. Remove from the heat. Season with salt and pepper.

Carve ham and arrange on plates or a platter. Crumble prosciutto on top. Serve sauce on the side.

Substitutions: You can use bone-in or boneless ham and substitute dried sage (about 1 1/2 tablespoons) instead of fresh.(Family Features)

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