Easter for a small group--going Whole Hog

If you have a small crowd, well, hardly even a crowd, but 4-6 people eating Easter dinner at your house, you may not want to deal with a whole ham, or even half a ham.
What is the definition of eternity?  Two people and a ham.  My mother, who loved ham, did not think that funny.

When the group for Easter dinner is small at chez Grapeshot, we eat Smoked Pork Butt and Spinach Gratin.   Serves 4-6.  Recipe is so old (from the New York Times of yore), that it's not even on the Internet.  Fancy that.  I have to freakin' key it into ye olde blog.  The New York Times had dynamite recipes when Craig Claiborne was food editor.  Nowadays,  I   really pick and choose, but the  upside down rhubarb cake was to die for.                   

 Smoked Pork Butt  and Spinach Gratin

1 1/2 pound smoked pork butt, soaked in warm water for 15 minutes and the netting removed.

For the spinach mixture
1 onion, minced
2 10 oz. pkgs frozen leaf spinach, cooked, drained squeezed dry and chopped.  I start off with the chopped.
1 cup (or less) heavy cream

1/2 cup dry white wine combined with 2 T. minced fresh parsley leaves
1/4 fine fresh bread crumbs
1/4 cup freshly grated Parmesan
melted unsalted butter to taste

In a large saucepan, cover the pork but with cold water, bring to a boil and simmer for  1 hour and 30 minutes.
Drain the pork, let it stand for 15 minutes and cut it into 1/2-inch slices.  Save the ends for ham and eggs later in the week.
Make the spinach mixture:  In a skillet, cook the onion in the butter over moderate heat, stirring, until it is softened. 
 Add spinach, tarragon, salt and pepper, and cook the mixture, stirring occasionally, for 5 minutes or until the mixture is thick. Add salt and pepper.   Spoon the spinach mixture into a buttered 2-quart gratin dish or shallow casserole.
Arrange the pork slices over the spinach mixture, bush them with the mustard mixture and sprinkle them with the       bread crumbs and the Parmesan,   Drizzle  the butter over the dish and bake the gratin in a preheated 350 degree oven   for 35-40 minutes or until the top is golden.  Serves 4 - 6.

This recipe is made with inexpensive ingredients and tastes delicious, even a little French. 

If you absolutely cannot resist a  large ham, you can make the following week seem less like eternity with  a ham, broccoli and potato casserole, (see Cooks.com)   or a broccoli and ham gratin. (Food.com).  There's always ham and eggs and various delicious ham sandwiches, like a Croque Monsieur. (Simply Recipes)   Chipped ham on toast?  Well, maybe that's going too far.