Party/Picnic/BBQ/Fiesta Recipes from www. EagleKnights.com

   Ham Roll-ups with Orange Cream
This recipe only serves 4 so if you are having a bigger group just make more

4 ounces fresh spinach leaves
4 slices  hony-cured deli ham, sliced 1/8" (about 1/2 lb)
4 slices deli mozzarella cheese, sliced 1/8" (about 1/4 lb)
Orange Cream -- optional (recipe below)

The oven should already be heated to 450 degrees.  Spray a shallow 8 or 10 inch square baking pan with cooking spray.

Rinse the spinach thoroughly and remove and discard any tough stems.  Dry the leaves.

Top each slice of ham with a slice of cheese, then with a layer of spinach leaves (about 6 per roll-up).  Starting at the short end, roll up each stack and secure with a toothpick.  Place the roll-ups, seam side down in the prepared dish.

Wet your hand under running water and flick the excess water over the ham; the effect you want is as if you misted the ham with a spray bottle.  Cover with aluminum foil and bake until the spinach is fork tender and the ham begins to brown around the edges, about 10 minutes.

While the roll-ups bake, make the optional Orange Cream, if using.

Place each roll-up on a serving plate, top with some of the sauce and serve.

Yield: 4 servings.

Orange Cream

4 tablespoons  butter
2 large eggs
1/4 cup half and half
2 tablespoons + 1 teaspoon  orange juice
pinch ground cloves or nutmeg

Place the butter in a 2 cup glass measuring cup and microwave, uncovered, on high, for 30 seconds.  Remove the butter from the microwave and sitr until completely melted.
Set aside.

Separate the eggs, placing the yolks in a small dish and setting the whites aside for another purpose.  Beat the yolks well with a fork, then add, along with the half and half, to the butter and stir well.

Microwave the mixture, uncovered, on high for 1 minute 15 seconds, stirring well every 15 seconds with the fork.  Remove from the microwave and stir in the orange juice and the clove or nutmeg.  The glaze will be thin.  Cover with plastic wrap and set aside until ready to serve.

Yield: about 3/4 cup.