Making the most of the holiday ham

Fast & Fresh

April 07, 1993|By Rita Calvert | Rita Calvert,Contributing Writer

This menu has been planned as a solution -- or a quick fix, anyway -- for the aftermath of a holiday. A speedy stir-fry of leftover Easter ham is delicious teamed with springtime asparagus and baby carrot slivers. A dollop of creamy honey-tinged mustard sauce pulls the medley together over (possibly leftover) fluffy rice.

Chunky applesauce gets added interest with some raisins that have been plumped with a little water in the microwave for two minutes and a dusting of cinnamon. For dessert, serve a purchased cake redolent of Easter's coconut.

Items you should have as staples are: white rice (3 cups cooked), olive oil, Dijon mustard, honey, sour cream (regular or light), raisins, cinnamon.

Your 10-items-or-less shopping list:

2 cups baked ham (about 10 to 12 ounces)

1 cup fresh baby carrots (about 6 ounces)

1 pound fresh asparagus

coconut cream cake

Ham, asparagus and baby carrot saute

Serves 4.

1 tablespoon olive oil

1 cup fresh baby carrots, cut in half or quartered, lengthwise

1 pound fresh asparagus, stems trimmed, cut into 1-inch length

L 2 cups baked ham strips, 1-by- 1/4 -inch (about 10 to 12 ounces)

3 tablespoons Dijon mustard

1 tablespoon honey

1/2 cup sour cream, regular or light

3 cups cooked rice, warm

L If you are cooking the rice from scratch, start that first.

Heat oil until hot in a large skillet over medium high and add carrots. Cook for four minutes until slightly tender. Add asparagus and saute for four minutes more. While this cooks, quickly stir together mustard, honey and sour cream. Add ham to vegetables and toss until warm. Stir in sauce and cook a few minutes until everything is warm. Spoon ham mixture over rice.

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