Preheat your oven to 400°F (200°C). Carefully shuck the oysters and place them on a baking sheet. Keep the oyster meat in the shell and discard the top shell.

Cook the Spinach

In a skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Then add the fresh spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat.

Make the Filling

Chop the Tasso ham into small pieces and add to the skillet with spinach. Stir in the heavy cream and half of the grated Parmesan cheese. Season with salt and black pepper to taste.

Fill the Oysters

Spoon the spinach and Tasso mixture evenly into each oyster shell. Top each filled oyster with remaining Parmesan cheese and breadcrumbs for a crispy topping.

Bake the Oysters

Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the oysters are cooked through and the tops are golden and crispy.

Serve

Remove from the oven and let cool for a minute. Serve the baked oysters hot with lemon wedges on the side.