orange glazed ham
& wilted spinach
Preheat oven to 350 degrees.
Wash (3-4 small/medium) potatoes and slice into 1/4″ rounds. Drizzle extra virgin olive oil over baking sheet. Add potatoes in a single layer to sheet. Sprinkle liberally with paprika. Add a pinch each of sea salt and pepper. Toss to coat and roast 25 minutes until done.
Prepare asparagus– wash and trim off ends. Drizzle extra virgin olive oil over baking sheet. Place asparagus on baking sheet, rolling asparagus to coat with oil. Sprinkle with sea salt and black pepper. Roast for 10 minutes along with potatoes.
In a small nonstick skillet combine 2-3 tablespoons seville orange marmalade with equal parts brown sugar. Heat on low until mixture starts to bubble and combine, about 2-3 minutes. Add in ham steak and heat through. Leave in pan on low.
In a large nonstick skillet over low heat, coat bottom sparingly with extra virgin olive oil. (About 1-2 T) Grate 3-4 small/medium cloves of garlic into the pan with a microplane grater. Cook 2-3 minutes to combine flavors. Add in 1 bag of baby spinach. Toss with the olive oil until the spinach begins to wilt. Turn off heat and continue to toss until wilted.
Transfer everything to a plate and enjoy! Serves 2-3.