<http://schema.org/articleBody>
"We had a lovely Easter dinner, a slow-cooked bone-in ham, steamed asparagus and carrots, and mashed potatoes. My children sat, they ate, we chatted without anyone monopolizing the conversation. Now we have a massive ham to eat on for the rest of the week. I&amp;#039;m planning to make risotto one day, lots of sandwiches and, with the bone, a white-bean soup with sage and carrots. The potatoes will become mashed potato cakes for breakfast and the rolls may become bread pudding. The bounty is inspiring; I may make it to Friday without resorting to take-out. (You keep me honest.)   The ham we bought was 9 pounds with a bone, and it took 4 hours in a 325-degree oven to become falling-off-the-bone tender. To cook, my mother-in-law put the ham cut side down in a baking dish and covered it with foil; it was remarkably moist after all that time. I followed Darina Allen&amp;#039;s tricks for making colcannon when making the potatoes. The carrots were cut into sticks the same thickness as our asparagus and the two vegetables were steamed together until tender.  I am certain this ham can be stretched to last all week, and I think we may even have enough variety that we aren&amp;#039;t cursing the pig by the end of the week. A few more ideas:  Ham and Swiss Strata Ham and Potato Frittata Split-Pea Soup \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a45208/easter-dinner-3122/>