6—Lancaster Farming, Saturday, December S, 1959
Fort!
Farm Wife and Family
Ham For Christmas
by Mrs. Richard C. Spence
Family gatherings with friends joining In to share the
joys of the holiday season call for festive fare. The hostess
who is in the know plans her entertaining around an elegant
baked ham. The brown sugar cured flavor and mininium
kitchen preparation required to serve the ham make it an
excellent choice.
When you select a ham
consider how it will be serv
ed and how many you are
serving. If you want a lot
of even slices, a canned ham
may be your best choice. Al
though it may run a bit high
er in price per pound, you
are getting almost all meat.
Canned ham is good ham to
use when you’re serving a
large number, for it’s easy
ham to fix and it gives a lot
of even-size servings.
In canned hams about the
only way you can select a
good one is to depend on the
brand you personally prefer.
Competition is so keen today
that you can be reosonably
sure that you’ll get a good
Bites through
snow that’s
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LEBZELTER'S
237 - 241 N. Queen Street,
Lancaster, Pa.
one
If you desire a beautiful
ham and one to bring to the
table whole, select a regular
whole ham. This ham will
give full flavor and tender
meat. Use the bone later for
making soup and other
meals.
When selecting a ham with
a bone you have a good
chance to see what it looks
like. A ham with a short
shank and small amount of
fat gives you a better buy per
pound. Have your butcher
divide a whole ham for bak
ing, slicing and boiling.
You can keep a whole ham
in the refrigerator for about
2 weeks so you can use it for
several kinds of meals. Eith
er the roast section or the
slices can be frozen to keep
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even longer. With the left
over trimmings and bone,
plan to make soups, stews,
baked beans, rice, potato and
casserole dishes to serve
right away or to freeze.
Ham combines well with
noodles for a casserole. Alter
nate IVi cups cooked noodles
with two cups ground ham in
a greased baking dish. Pour
two cups white sauce over
the mixture and top with but
tered crumbs. Bake 20 min
utes in a moderate oven.
You can use two cups of
ground ham for making a
flufffy timbale. Mix the ham
with one cup medium white
sauce and two beaten eggs.
Pour in a greased baking
dish. Set the dish in a pan
of hot water and bake in a
moderate oven for 50 min
utes.
The fully-cooked ham needs
no further cooking. It may
be sliced and served cold or,
if hot service is preferred, a
suggested heating schedule
will be found on the wrap
per.
When purchasing a fully
cooked short shank ham,
plan on one-half pound per
serving The amount to buy
should allow for second help
ings and sandwich trays or
encore meals later in the
week. Refrigerator space
should also be considered
when figuring the amount to
buy because freezer storage
of cured and smoked meats
is not sat.sfactory For maxi
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• ♦ *
mum eating enjoyment the
ham should be eaten within
two weeks.
The ham may be scored
and glazed if desired. To do
so remove the ham from the
oven half an hour before
serving time. Pour off drip
pings and remove shank skin
if it is present. Cut the fat
into diamond shapes and coat
surface witn one of the glaz
es listed below. Return meat
to oven until glaze is set and
ham is hot.
SUGGESTED GLAZES:
1. One cup brown sugar
and 1 tablespoon mustard.
2. One cup honey.
3. One half cup orange
marmalade.
4. One cup brown sugar, 1
teaspoon dry mustard, V* tea
spoon ground cloves and 2
tablespoons vinegar.
Whole cloves may be used
to stud the ham after any
one of the glazes is spread on
the ham.
* * *
For an extra-special baked
Christmas Ham you might
try doing it the following
way:
CHRISTMAS HAM
10-12 pound cured ham
2 bay leaves
15 whole allspice
1 egg white, beaten slightly
2 tablespoons prepared
mustard
Darby Leghorns
are
GREAT LAYERS
DARBY ASSOCIATED HATCHERY
KEENER POULTRY FARM
R. D. 1 ELIZABETHTOWN Ph. EM 7-3246
1 tablespoon sugar
V* cup dry bread crumbs
2 tups sifted confectioner’s
sugar
1 egg white.
Place ham with bay leaves,
whole allspice on double
thick sheet of aluminum foil.
Fold torn edges together in
tight, double fold on top of
meat; fold ends up using
tight double folds. Place on
rack in shallow pan. Roast
15-18 minutes per pound at
425 degrees. Open foil 45
minutes before ham is done.
Combine egg white, prepared
mustard, sugar; brush over
ham. Sprinkle with dry
bread crumbs. Return to ov
en; bake 45 minutes longer.
Chill. Combine confectioners'
sugar, egg white; mix well.
Decorate by piping ham with
sugar mixture using a pastry
tube.
♦ • •
Curried ham in easy-to
toast baskets is a good way
to serve ham later in the
week.
CURRIED HAM IN
TOAST BASKETS
2 cups diced cooked ham.
V 4 cup butter or margarine
V* cup flour
Vz teaspoon dry mustard
’4 teaspoon curry powder
% teaspoon Worcestershire
sauce
2 cups milk