With Easter fast approaching and many left wondering if they'll be able to go to the store or make their traditional dishes, people are searching for easier ways to get a nice meal on the table.
Look no further than your pantry for a little inspiration.
My roasted ham can be made with almost any type of sweetener you have on hand. And, if you make a larger ham, you can easily turn the leftovers into several delicious meals. My favorite way to use leftover ham? A decadent, cheesy casserole.
To transform ham into a sweet and savory centerpiece, I start with pineapple preserves, molasses (which can be substituted with brown sugar, white sugar or even maple syrup) to make a glaze. I also threw in a little cranberry sauce from a can leftover from Thanksgiving — it brightens everything up for a little extra tanginess. That's the beauty of canned foods! It takes a long time for them to expire.
Stumped on how to plate a ham like a pro? Just use what you have in your produce drawer. I prefer a mix of green and purple cabbage leaves, cauliflower florets and baby carrots for a pop of bright color.
After Easter weekend is over, don't let the centerpiece go to waste. I love using leftover ham in a cheesy casserole, which is also flavored using a few shelf-stable ingredients.
The casserole features spaghetti noodles (but almost any type of pasta will work well), diced ham, Italian seasoning and a melty cheese mixture of mozzarella, Parmesan and cream. I love that it can also be made two ways: one with leftover ham and one with extra cheese and a crispy topping.
This Easter, it's all about improvising.