Baked ham makes an impressive main course for Easter dinner. We opt for spiral-sliced with a sugary-crunchy glaze. Fully cooked ham should be gently heated in a low oven or on a covered grill until warm. Resist the temptation to heat it super-hot; the lean meat will dry out.

We order large hams from the local butcher because leftovers inspire many meals. My favorite? Sliced ham on a French baguette with plenty of sweet butter.

For a light supper, finely chop bits of ham and make a salad with mayonnaise and fresh dill; hot sauce and chopped dill pickles add spice and crunch. Serve the salad with sliced pumpernickel bread or on lettuce.

Diced ham, along with bread chunks, form the base of an excellent strata or savory bread pudding. Many bread puddings are made with sugar and fruit as a dessert. Both bread pudding and stratas are rustic comfort food based on stale bread soaked in milk and eggs, then baked until soft and custardy.

A savory bread pudding proves just right for an Easter brunch or anytime light supper. Ham lends its smoky flavor, shredded cheese adds flavor and gooeyness, and tufts of spinach and green onions add freshness. I don’t bother to layer the ingredients like a traditional strata. Instead, mix it all up in a bowl, adding hot sauce and cumin to keep things interesting. For the lightest version, select nonfat milk for the custard; for a richer dish, add a portion of cream or half-and-half.

Once everything is mixed, transfer it to a baking dish and refrigerate for one to two hours before serving. The dish emerges from the oven full of richness and comfort. Serve with a side of citrus fruit.

Spicy Ham Salad with Sauteed Onions and Dill

Makes about 3 cups

Note: Chop the ham with a sharp knife on a cutting board or grind it coarsely with on/off turns in a food processor fitted with the metal blade.

2 tablespoons butter

1/2 medium-size yellow onion, chopped

1/2 cup mayonnaise

1/2 large dill pickle, finely chopped or 1/4 cup dill pickle relish

2 tablespoons prepared fresh horseradish to taste

1 teaspoon hot red pepper sauce or 1/8 teaspoon cayenne pepper

1/4 teaspoon celery salt

Freshly ground pepper

1 rib celery, finely chopped, 1/3 cup

1/4 cup finely diced green pepper

3 tablespoons chopped fresh parsley, cilantro or green onion tops (or a combination)

1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed

1 pound smoked fully-cooked ham, finely chopped, about 4 cups

Small rye bread slices or crisp crackers, for serving

1. Heat butter in a small skillet until melted. Add onion and saute until tender and golden, about 4 minutes. Remove from heat.

2. Mix mayonnaise, chopped pickle, horseradish, pepper sauce, celery salt and several grindings of black pepper in a medium-sized bowl. Stir in cooked onions, celery, green pepper and chopped herbs.

3. Finely chop ham on a cutting board or put ham into a food processor and pulse to chop it coarsely. Stir ham into mayonnaise mixture until well mixed. Taste and adjust seasonings. Transfer to a serving dish and refrigerate covered at least 30 minutes.

4. Serve at room temperature with rye bread or crackers.

Mixed Up Ham and Cheese Strata with Spinach

Makes 8 servings

1 loaf (15 to 18 ounces) round Italian bread or French bread

8 large eggs

2 cups whole or nonfat milk

1 cup half-and-half or heavy whipping cream (or more milk)

1 teaspoon red pepper hot sauce

1/2 teaspoon salt

1/4 teaspoon each: ground cumin, freshly ground black pepper

3 cups diced smoked fully-cooked ham, about 12 ounces

3 cups baby spinach leaves, roughly chopped or 1/2 of a 12-ounce bag frozen cut leaf spinach, thawed, squeezed dry (about ½ cup)

1 small bunch green onions, trimmed, thinly sliced including most of the green (about 3/4 cup)

1 package (8 ounces) triple cheddar blend farm style shreds or 2 cups shredded cheddar cheese

3 tablespoons butter, softened

1. Spray the bottom and sides of an oval 3-quart or rectangular 13-by-9-inch baking pan with nonstick cooking spray.

2. Slice the bread into 1-inch thick slices. Cut the slices into 1-inch chunks. You’ll have about 12 cups.

3. Whisk together eggs, milk, half-and-half, red pepper sauce, salt, cumin and pepper in a very large bowl. Stir in ham, spinach and onions until well mixed. Stir in bread chunks and 2/3 of the cheese until everything is nicely distributed.

4. Scrape the mixture into the prepared pan and smooth the top. Cover tightly with plastic wrap directly on the surface. Refrigerate at least 30 minutes or up to overnight.

5. Heat oven to 350 degrees. Remove plastic from the pan. Dot top with butter. Bake until bread is beautifully golden and starting to pull away from the sides of the pan, about 40 minutes. Sprinkle with remaining cheese. Bake until cheese is melty about golden, about 10 minutes.

6. Cool for a few minutes. Serve using a spatula to cut into individual portions or scoop out with a large spoon.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2026 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.