*While a mixture of prosciutto and ham provides nice flavor in this recipe, using all ham is fine and may be a more economical choice. I choose my favorite basic deli ham and asked for it to be chipped for extra ease.
•My favorite trick to remove all the moisture from frozen and thawed broccoli (and spinach, for that matter) is to literally wring it out in a clean dish towel. Less moisture is often the trick to a better end result when baking with these vegetables.
•I prefer to purchase frozen broccoli crowns. When not marked as such, the bags often contain as many stem pieces as crowns (although I use the stems, too). Also, for more even coverage if the spears are large, I tear them into smaller pieces after removing the moisture. Lastly, broccoli fans may use a 16-ounce bag of frozen broccoli crowns instead of the stated 10-ounce bag.
•If I have some spinach in my vegetable drawer, I sometimes wilt that (the last time I used half a 5-ounce bag), squeeze out all the excess moisture and add it with the broccoli.