Adapted from the Green Eggs and Ham Cookbook.
Makes: 8 servings
Prep: 15 mins
Cook: 1 hr 20 mins
- 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
- Preheat the oven to 350 degrees . 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.
- 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.
- Scoop the avocado flesh into a bowl. Add lime juice and salt and mash with a fork.
- 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.
- Scoop the guacamole onto each egg yolk. Slice the ham and serve with the eggs; serve the leftover guacamole on the side.