After the big dinner, bring new life to leftovers

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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.

And when Easter dinner is over, bring some new life to leftovers with meals that are sure to become new family favorites. In addition to ham sandwiches, dish up a lively Asparagus Pesto with Gnocchi and Ham or a Cured Ham and Asparagus Pizza. Asparagus not a favorite? These versatile ham recipes allow you to substitute any cooked veggies spring has to offer.

For recipes, tools to help you prepare and carve the perfect ham, and more 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 more information.

Roasted Ham Saltimbocca

Yield: 15 to 20 4-ounce servings

Prep time: 15 minutes

Cook time: About 23/4 hours

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 nonalcoholic, 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

Preheat oven to 325 degrees. 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 degrees, 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 degrees. Arrange prosciutto on a baking sheet and bake until crisped, about 10 minutes. Set aside to cool.

Also while ham is resting, drain roast ing 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 11/2 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 11/2 tablespoons) instead of fresh.

Pork’s Perfect Partner

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

Saut ed: Add a little zest and crunch to your plate with asparagus saut ed 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-degree oven, and roast for roughly 12 to 17 minutes.