Green Eggs and Ham Georgeanne Brennan   From Every Day with Rachael Ray November 2006 EIGHT SERVINGS Prep Time: 15 min Cook Time: 1 hr 20 min 1 fully cooked bone-in smoked ham (6 to 8 pounds) 3/4 cup mint or apple jelly 3 medium tomatillos, finely chopped 3/4 cup cilantro leaves, finely chopped 3 ripe avocados, halved and pitted Juice of 2 limes 1 teaspoon salt 4 tablespoons unsalted butter 8 large eggs 1. Preheat the oven to 350°. Place the ham in a roasting pan with 1 cup water and bake until heated through, about 1 hour. Let the ham cool slightly, about 10 minutes. 2. Meanwhile, in a small saucepan, melt the jelly over low heat. Remove from heat and stir in the tomatillos. Brush the ham (except for the cut side) with the jelly/tomatillo glaze, then gently pat the cilantro onto the glaze. 3. Scoop the avocado flesh into a bowl. Add lime juice and salt and mash with a fork. 4. Melt 2 tablespoons butter in a large skillet over medium heat. When the butter stops foaming, crack 4 eggs into the pan, cover and cook until the yolks are slightly firm. Transfer the eggs to a serving platter and repeat with the remaining 2 tablespoons butter and 4 eggs. 5. Scoop the guacamole onto each egg yolk. Slice the ham and serve with the eggs; serve the leftover guacamole on the side.

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