We had a lovely Easter dinner, a slow-cooked bone-in ham, steamed asparagus and carrots, and mashed potatoes. My children sat, they ate, we chatted without anyone monopolizing the conversation. Now we have a massive ham to eat on for the rest of the week. I'm planning to make risotto one day, lots of sandwiches and, with the bone, a white-bean soup with sage and carrots. The potatoes will become mashed potato cakes for breakfast and the rolls may become bread pudding. The bounty is inspiring; I may make it to Friday without resorting to take-out. (You keep me honest.)
when making the potatoes. The carrots were cut into sticks the same thickness as our asparagus and the two vegetables were steamed together until tender.
I am certain this ham can be stretched to last all week, and I think we may even have enough variety that we aren't cursing the pig by the end of the week. A few more ideas:
— Kim Walker