1 tablespoon vegetable oil
1 pound spinach, stemmed and sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
1/3 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon olive oil
1/4 cup dry white wine
1 cup chopped onion
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried basil
In a medium bowl, mix the olive oil, olive oil, olive oil, wine, onion, parsley, thyme, sage, marjoram and oregano. Mix well and refrigerate for at least one hour.
Slice the spinach and quarter into thin strips; place in a medium saucepan or bowl, cover and simmer until soft, about 3 minutes. Drain the spinach and place in a large resealable plastic bag.
In a medium bowl, mix the vinegar, white wine, onion, parsley and thyme. Pour the vinegar mixture over the spinach, cover and simmer for 1 hour.
In a medium bowl, combine the olive oil, vinegar and wine mixture. Mix well, set aside for 1 hour.
To assemble the ham pieces, place the spinach and ham mixture in a medium bowl and sprinkle with salt and pepper.
Place the ham pieces on a large baking sheet. Roll the ham pieces in parsley. Place the spinach over the ham pieces and sprinkle with garlic powder.
Bake in the preheated oven for 50 minutes. Let cool before slicing.