2 lbs. boneless cooked ham
2 tbsp. butter
2 green onions, minced
2 tbsp. all-purpose flour
1/2 c. beef or chicken stock
1/4 c. Madeira or Port
1 tbsp. tomato catsup
3/4 c. whipping cream
1 (10 oz.) pkg. frozen chopped spinach, cooked according to pkg. directions
1/2 lb. whole mushrooms, sauteed (directions follow)
4 lg. potatoes, sauteed (directions follow)

Preparation:

1. Slice ham 1/4-inch thick.

2. Heat butter in heavy skillet. Add ham slices a few at a time. Brown quickly on both sides and keep warm on platter.

3. Add onions to butter in pan. Cook and stir 1 minute over high heat.

4. Add flour; mix well. Slowly add stock; whisk until smooth. Stir in Madeira or Port and catsup; whisk smooth. Stir in cream and whisk until smooth.

5. Return meat to pan with sauce. Spoon sauce over meat.

6. To serve, mound spinach on center of hot platter, top with ham slices, glaze with some of the sauce. Surround with mushrooms and potatoes. Serve with additional sauce.

SAUTEED MUSHROOMS: Heat 1 tablespoon butter in frying pan; add clean whole mushrooms; saute 3 to 4 minutes.

SAUTEED POTATOES: Peel and slice potatoes. Heat 3 tablespoons butter in heavy skillet. Toss potatoes in pan until coated with butter. Turn heat to low. Cover and saute until potatoes are tender and browned.