I’m not sure when I first ate ham.
It was likely during a 1970s Thanksgiving, where Mom would have ensured that the savory sliced delight made its consistent – but special – cameo appearance.
But I do remember the first time I read about ham; who hasn’t likely read one of the Top 5 best-selling books of all time – the book by Dr. Seuss Green Eggs and Ham? Of course nowadays we’re more likely to YouTube it, so let’s have a look:
I was surprised to learn that the hammy book, originally published in 1960, consisted of only 50 different words. And yet this recipe only has 3 ingredients and 4 easy steps. Let’s get started!
foodie tips ~
❤ Arriving to the store I wasn’t sure what size artichokes to get so I went with the “small” ones and still cut them in half.
❤ I generously poured the dressing on top of the artichoke hearts and let them marinate overnight in the fridge.
❤ I baked these 3-4 minutes longer to warm them up good; don’t over bake or else the ham will get dry.
1 can | artichoke hearts
½ cup or more | garlic italian dressing
6-ounce package | smoked sliced ham
to assemble | toothpicks (or your favorite spear-like pic)
1. Drain the artichoke hearts and cut them in half.
2. Place the halved hearts in a medium-sized bowl and add the dressing; stir gently to coat. Place in your fridge for several hours – or overnight – and stir here and there to encourage a bold marination.
3. When done marinating, drain the dressing. Cut the sliced ham into 1½ inch wide strips. Wrap the ham around the artichoke heart and place the flat (cut) side down on a foil-lined baking sheet.
4. Bake at 300°F for 10-14 minutes until hot. Serve warm.
Yields about 12-15 bite-sized appetizers; double for party fare
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook