Leftover ham 'in the style of Florence'. Serve with angel hair pasta and garlic bread.

Florentine Ham Casserole

2 cups fully-cooked ham, cut into thin strips
1 (10-ounce) package frozen chopped spinach
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 large eggs, beaten
1/8 teaspoon ground oregano
1/8 teaspoon black pepper
1/2 cup shredded Mozzarella cheese (2 ounces)

1. Cook frozen spinach according to package directions; drain well. Set aside.
2. In a small saucepan cook mushrooms, onion and garlic in hot butter until tender but not brown. Stir in flour and milk. Cook and stir over medium-low heat 4 to 5 minutes or until thickened and bubbly. Gradually stir about half of the hot mixture into beaten eggs; return all to saucepan. Stir in ground oregano, pepper and nutmeg. Cook and stir 2 to 3 minutes more. Stir in spinach and ham.
3. Turn mixture into a greased 1 1/2-quart casserole; sprinkle shredded mozzarella cheese atop.
4. Bake in a 350°F (175°C) oven for 30 minutes or until heated through.

Serves 4.

Nutrition Facts: Calories 404 calories Protein 26 grams Fat 26 grams Sodium 1374 milligrams Cholesterol 232 milligrams

Recipe provided courtesy of Pork: The Other White Meat.