Ham Strata For Easter!

Maryann Brooklyn


A Family Favorite!

pinch tips: How to Use a Meat Thermometer



20 Min


40 Min


3 c
3 cups diced ham
slices of bacon, diced
1 1/2 c
diced fennel bulb
1 c
sliced leeks
3/4 c
chopped flat-leaf parsley
1 c
ricotta cheese (could use part-skim)
1/2 tsp
1/2 tsp
freshly ground pepper
6 large
2 c
10-oz. pkg. frozen chopped spinach thawed & squeezed dry
16-oz. loaf sourdough bread baguette, cut into 1/2-inch slices lightly toasted
1/2 c
freshly grated parmesan cheese

Directions Step-By-Step

Cook bacon in a large heavy skillet over medium heat until crisp, 5 to 6 minutes. Remove bacon with a slotted spoon and drain on paper towel. Pour off all but 2 tablespoons drippings in Dutch oven and add fennel and leeks. Cook, stirring frequently, until soft, 8 to 10 minutes. Remove from heat; stir in bacon, ham, and parsley. Set aside.

Combine ricotta, salt, pepper, and 1 egg in a bowl; stir with a whisk until blended. Whisk in remaining 5 eggs. Stir in milk and spinach.

Arrange half of bread slices in a single layer in a lightly greased 13 x 9-inch baking dish. Spoon half of ham mixture evenly over bread slices; pour half of milk mixture evenly over ham mixture. Repeat layers. Sprinkle with Parmesan. Cover and refrigerate 8 hours or overnight.

Uncover and bake until set at 350 degrees F, 40 to 45 minutes.

About this Recipe

Course/Dish: Other Main Dishes