Sunday, March 28, 2010

Baked Ham-Stuffed Endive

I’ve been reading a lot of recipes for ham lately, so I bought a ham before Easter. It’s been fun to use the ham in a variety of recipes. This is one way we enjoyed it recently. For served this for dinner with a lettuce salad. This is a unique and delicious way to serve ham!

4 cups diced ham
½ cup sour cream
¼ cup diced red onion
2 teaspoons Dijon mustard
1 teaspoon dried oregano
12 endive leaves
2 tablespoons Italian-seasoned dry bread crumbs
2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray.

In a large bowl, combine the ham, sour cream, onion, mustard, and oregano. Spoon the mixture equally into the endive leaves, then arrange the stuffed leaves in the prepared pan.

In a small bowl, combine the bread crumbs and Parmesan and sprinkle over the ham filling. Bake until the tops are golden brown and the leaves wilt, about 15 minutes.

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