Make a ham far Easter
If the centerpiece of your Easter
dinner is a tasty baked ham, you
might want to try some of the tasty
glazes suggested below.
But before you cook your ham,
make sure you read the label to see
what kind of ham you have. Hams
labeled “fully-cooked” may be
eaten without further cooking. To
serve hot, heat to an internal
temperature of only 140°F. Hams
labeled “cook-before-eating”
should be cooked to an internal
temperature of 160°F.
If the label does not specify the
type of ham, ask the meat retailer.
As a guide, most hams are “fully
cooked’ ’ by the meat processor.
If you are like most codes, you’ll
find that your hungry family didn’t
quite devour all your tasty Easter
dinner. Don’t despair, there are
plenty of creative ways to use ham
with other dishes. You could gnnd
up your leftovers for ham loaf, or
slice it down and grill the slices.
For other ideas on using up your
leftovers, look over the recipes
below.
ALOHA HAM LOAVES
2 pounds ground smoked ham
6 slices canned pineapple
6M: square pimiento
15 -ounce can evaporated milk
Vz teaspoon curry powder
1 tablespoon instant minced onion
1 egg, beaten
Vz cup crushed unsalted crackers
2 tablespoons catsup
1 tablespoon snipped parsley
Place a pineapple slice in the
bottom of each 6 aluminum pans.
Fill center of each pineapple slice
with a square of pimiento. Mix 2
tablespoons evaporated milk with
curry powder and sprinkle 1
teaspoon of the liquid over each
pineapple slice. Add remaining
evaporated milk to instant onion.
Lightly but thoroughly combine
ground ham, egg, cracker crumbs,
catsup and parsley; mix in
evaporated milk with onion. Divide
meat mixture in sixths and place 1
portion on pineapple ring in each
pan, pressing lightly to mound.
Cover each pan tightly with
aluminum foil, securing around
run of pan. Place on grill and cook
at low to moderate temperature 45
to 55 minutes or until done. Invert
pans to remove loaves and serve
pineapple side up. Makes 6 ser
vings.
PLANKED HAM SLICE
1 “fully-cooked” smoked ham
slice, cut Vz inch thick (about 1
pound)
1 cup hot seasoned mashed
potatoes
1 cup hot mashed rutabaga
1 tablespoon hot skmi milk
1 tablespoon butter or margarine
2 teaspoons chopped chives
1/8 teaspoon salt
1/8 teaspoon white pepper
Trim excess fat from ham slice.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us You can send your recipes to Sue
Keene at Lancaster Farming, P 0 Box 366, Lititz, PA
17543
April
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Home On The Benge
Place ham slice on rack in broiler
pan so surface of meat is 3 to 4
inches from heat and broil 5
minutes. Meanwhile, combine
potatoes, rutabaga, butter, skim
milk, chives, salt and pepper. Keep
warm. Transfer ham slice to an
oiled wooden plank or metal sizzle
platter. Tube or spoon mashed
vegetables around edge of ham
slice to edge of plank or platter.
Continue broiling 7 to 8 minutes.
Makes 4 servings.
PEACHY HAM SLICES
2 boneless “fully cooked” ham
slices, cut Vi to 3 A inch thick
11-pound can sliced peaches
2 tablespoons sugar
2 teaspoons cornstarch
1/8 teaspoon nutmeg
V 2 cup orange juice
1 tablespoon lemon juice
1 tablespoon butter or margarine
Cut ham slices in half. Drain
sliced peaches; reserve Vi cup
syrup. Combine and mix sugar,
cornstarch and nutmeg. Add peach
syrup, orange juice and lemon
juice. Stir until free of lumps. Melt
butter or margarine in skillet.
Brown ham slices lightly on both
sides; remove from skillet and
keep warm. Add cornstarch
mixture to skillet; cook until
thickened and clear, stirring
constantly. Add ham and peach
slices; heat thoroughly. Makes 4
servings.
BAKED PENNSYLVANIA HAM
WITH SPARKLING CHERRY
GLAZE
1 boneless “fully-cooked’ smoked
half ham
110-ounce jar cherry jelly
Vz cup light com syrup
Vi teaspoon ginger
1 clove garlic, sliced
Canned sliced pineapples or ap
ples, for garnish
Parsley or watercress, for garnish
Remove wrapping and casmg
from ham. Place ham on rack in
shallow roasting pan. Insert meat
thermometer so bulb is in center of
thickest part of ham. Cover face of
ham with aluminum foil to keep it
moist. Bake in 325°F. oven as
directed on package label or until
meat thermometer reads 140°F. It
will take about 2 hours to heat a 6 to
8 pound half ham. While ham is
baking, prepare glaze. Combine
jelly, com syrup, ginger and garlic
in saucepan. Bring to simmering
stage; simmer 3 to 4 minutes.
Remove garlic from sauce and
discard. Brush glaze over ham 2 to
3 times during the last 30 minutes
of baking. Garnish with sliced
pineapple or apples and parsley or
watercress. Serve leftover glaze
with ham. Count on 3 to 4 servings
per pound of ham.
SPICY CRUSTED HAM
1 boneless “fully cooked” smoked
half ham
cup light brown sugar
cup fine dry bread crumbs
V 4 teaspoon dry mustard
If you're looking for a way to use up leftover Easter ham, try this easy, one-dish Up
side-Down Supper.
‘■4 teaspoon allspice
teaspoon black pepper
v 3 cup light or dark com syrup
Whole cloves, optional
Place ham, fat side up, on rack
in shallow roasting pan. Insert
meat thermometer so bulb is in
center of thickest part of ham.
Cover ham slice with aluminum
foil to keep it moist. Bake in 325°F.
oven as directed on package label
or until meat thermometer
registers 140°F. It will take about 2
hours for a 6 to 8 pound half ham.
While ham is baking, prepare
topping. Combine brown sugar,
bread crumbs, mustard, allspice
and pepper; mix well. Bring corn
syrup to a boil; set aside. Thirty
minutes before end of baking time
stud with whole cloves, if desired;
brush top and sides of ham with
syrup. Sprinkle with about Vs of the
crumb mixture. Bake 10 minutes.
Drizzle with about % of the
remaining syrup and sprinkle with
of the remaining crumbs. Bake
10 minutes longer. Repeat to use
remaining ingredients. Allow 3 to 4
servings of ham per pound.
CURRYSAUCE
2 tablespoons butter or margarine
2 tablespoons flour
l/ * teaspoon salt
V« teaspoon curry powder
1/8 teaspoon pepper
1 cup milk
1 teaspoon sherry or sherry
flavoring
In saucepan, melt butter over
low heat. Blend in flour, salt, curry
powder and pepper. Cook over low
heat, stirring until mixture is
smooth and bubbly. Remove from
heat; stir in milk and sherry. Heat
to boiling, stirring constantly. Boil
and stir 1 minutes.
These Crab-Stuffed Ham Rolls make a luscious treat for
guests.
With the warmer weather just around the corner, you’ll want to
spend less time in the kitchen but still provide your family with
nutritious meals. And apples can do just that.
So surprise your family with this delicious Pennsylvania apples
side dish, Waldorf Apple Chutney, from the Pennsylvania Apple
Marketing Board.
1 cup cider vinegar
1 cup honey
*2 cup sugar
1 teaspoon cinnamon
*2 teaspoon ginger
1 2 teaspoon cloves
4 cups chopped unpeeled red apples
1 cup sliced celery
1 cup chopped nuts
1 cup raisins
In large saucepan, bring vinegar, honey, sugar and spices to a
boil. Reduce heat and simmer 5 to 10 minutes until mixture
thickens slightly. Add remaining ingredients and simmer un
covered 30 to 40 minutes or until thickened. Chill well before ser
ving. Make 3‘z-cup servings
Featured Recipe
Waldorf Apple Chutney