After all of the years that we have had Easter ham at our house with just the two of us, I must tell you this one turned out to be the best one yet. I am not comparing this one to all of the many Easter hams we have shared with our families over the years (my mom makes a killer fresh ham). Only the ones we have cooked for ourselves. We have had some disasters over the years. One we cooked too long and nearly buned it up beyond being palatable, one we used the packaged "honey dijon" sauce packet and could barely taste the ham over the too powerful sauce mix. This one, a Johnsonville Smoked Spiral Cut ham was to die for I am not kidding you. I can not get enough of it. It has made the most fabulous breakfasts and sandwiches for lunch. We have sliced it for sandwiches, diced it for casseroles and have a giant ham bone all waiting in the freezer for many more fabulous meals.
I am currently looking for a good casserole recipe, mind you not the ham, potato and "---" brand soup one either. I want something fabulous. So if you have one hiding in your arsenal of fabulous recipes please email me.
Well back to our dinner, the ham cooks itself. So on to the fixins. For our side dishes we were tiring of the typical mashed potato and veggie. I was looking for a sauce for the asparagus other than the basic cheese or hollandaise sauce. Then I found this Asparagus with Cream Sauce and Michael made us a Basic Cauliflower Mash, of which you can do anything your heart desires to. He used a bit of part skim ricotta cheese in place of cream to keep it on the light side. Michael said he loved the asparagus cream sauce. I myself have always loved mashed cauliflower. Many restaurants have incorporated this into thier "light" menu. We hope you had a wonderful Easter Sunday. We did.
Michael and Carla