1 (10 oz.) pkg. frozen chopped broccoli
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 c. dry bread crumbs
1/4 c. shredded Cheddar cheese
1 tbsp. chopped onion
1 1/2 tsp. diced pimientos
1/8 tsp. rubbed sage
1/8 tsp. dried rosemary, crushed
1/8 tsp. dried thyme
dash of pepper
12 slices fully cooked ham (1/8-inch thick)

Cook broccoli according to package directions. Drain.

In a bowl, combine soup, bread crumbs, cheese, onion, pimientos and seasonings. Add broccoli. Mix well. Spoon 1/4 cup onto each ham slice. Roll up and place in an ungreased 13 x 9 x 2-inch baking dish. Cover and bake at 350°F for 40 minutes or until heated through.

Yield: 12 servings.