Coo
“
Staff Correspondent
Ham, a fraditional Easter meat,
will appear on many area dinner
tables Easter Sunday. Ham is a
very versatile meat and can be
purchased and prepared in a vari-
ety of ways.
Smoked ham can be purchased by
the shank half, butt portion or
center slice. Both the shank and
butt can be either cooked in liquid
or roasted. To cook a center slice,
broil, panfry or panbroil.
Boneless rolled ham and boneless
roasted while the more seasoned
~country-style ham should be cooked
“in liquid before roasting for the bet
«flavor. Smoked picnic hams are
more fatty than the others, but can
be good used for sandwiches and
casseroles. I
Boneless ham provides 4-5 serv-
ings per pound; center cut ham
slice 3-4 servings per pound; semi-
boneless hams 2-3 servings per
pound.
= For perfect meat, always use a
meat thermometer. A whole ham
that has not been cooked, weighing
“10-14 pounds takes about 3 1/2 to 4
hours. A whole 5-7 pound ham takes
21/2 to 3 hours; a shank or butt half
weighing 3-4 pounds should take 2 to
2 1/4 hours. All three should reach
an internal temperature of 160
degress.
To prepare a fully-cooked ham,
roast a whole 10-14 pound ham for 2
1/2 to 3 hours; a whole 5 to 7 pound
ham for 1 3/4 to 2 1/4 hours; a
whole, boneless 8 to 10 pound ham
for 2 to 2 1/4 hours; a boneless half
4 to 5 pounds for -3 to 4 hours. All
ture of 135 to 140 degrees.
A picnic shoulder ham 5 to 8
pounds should be roasted 3 to 4
hours and reach an internal temper-
ature of 170 degrees. Broil a fully
cooked bone in ham ‘slice 1 inch
thick 14 to 16 minutes; panfry for 16
to 18 minutes.
Carving the ham properly is
important. To carve a whole ham
with bone, with shank to the right,
cut 2 or 3 long slices from thin side
and stand ham on this base. Anchor
ham with a meat fork. Remove a
small wedge 6 inches from shank
end. At large end, cut down to leg in
front of bone that angles upward
(find bone with skewer) and cut to
leg bone. Run knife along leg bone.
Lift this cushion of ham to cutting
surface. Place cut side down and
slice. Return ham to first position,
slice both ends.
Usually if you buy a whole ham,
you have lots of it left over. Ham is
really a great main dish; good in
roast ham for the holidays. With the
leftover ham, you can make Ham
Egg Sauce, Glazed Ham Loaf in
Ring, and Ham Sandwich Salad
Filling.
HAM WITH MUSTARD GLAZE
1 ham
1/2 c. brown sugar
1/2 t. dry mustard
2 T. fruit juice
Whole cloves
Place ham fat side up on rack in
shallow pan. Do not uncover or add
water. Score ham fat in diamonds
(cut only 1/4 inch deep). A strip of
heavy brown paper, 12 x 2 inches
makes an easy guide for cutting
parallel lines. Insert meat ther-
mometer. Roast in slow oven (325
degrees) 20 minutes per pound.
MUSTARD GLAZE |
Combine brown sugar, dry mus-
tard and fruit juice. The last 30
minutes of cooking time, spoon fat
from .pan. Stud ham with cloves.
Spoon glaze over ham. Continue
baking; baste occasionally.
HAM CROQUETTES
3 T. butter
1/4 c. flour
3/4 c. milk
2 c¢. coarsely ground ham
1t. grated onion
2 t. prepared mustard
3/4 c. fine dry bread crumbs
1 beaten egg
2 T. water
Deep hot fat for frying
Melt butter; blend in flour. Add
milk all at once. Cook and stir until
thick and bubbly; cook and stir 1
minute. Remove from heat. Add
cooked ham, greated onion and pre-
pared mustard; blend well. Chiil
well.
Shape mixture into 8 to 10 balls.
Roll in fine dry bread crumbs.
Shape into cones, handling lightly.
Dip into mixture of beaten egg and
water; roll in crumbs again. Fry in
deep hot fat (365 degrees) for 1 1/2
Drain. Serves 4 to 5. Serve with
creamy egg sauce.
CREAMY EGG SAUCE
2 T. butter
2 T. butter
1/4 t. salt
Dash white pepper
1c. milk
1 hard-cooked egg, chopped
Melt butter; blend in flour, salt
and white pepper. Add milk. Cook
and stir until thick and bubbly. Add
hardcooked egg, chopped. Makes 1
1/4 cups.
GLAZED HAM LOAF IN RING
1 ¢. milk
1 egg
2 T. catsup
2 T. prepared mustard
1t. salt
1/8 t. pepper
1/2 1b. gr. pork
1/2 1b. gr. veal
2 T. finely chopped onion
2 T. chopped pager
GLAZ
1-8 1/2 oz. can pineapple
1/4 c. It. br. sugar
2 T. cider vinegar
1/2 t. gr. ginger
Parsley sprigs
Preheat oven to 350 degrees. In
large bowl, combine milk, egg,
catsup, mustard, salt and papper;
bet until well blended. Stir in bread
crumbs; let stand several minutes.
Add ham, pork, veal, onions and
parsley; mix well. Turn into 1 1/2 t.
ring mold, packing down firmly.
Bake, uncovered, 30 minutes.
Make glaze: Drain pineapple.
Place juice in small saucepan. Add
sugar, vinegar and ginger. Bring to
boiling, stirring. Cut pineapple
slices in half; add to boiling mix-
ture. Reduce heat and simmer 5
minutes. Remove from heat.
Remove ham ring from oven. Run
spatula around edges to loosen and
turn out in shallow baking pan.
Pour half of glalze, without fruit,
over top. Bake 20 minutes. Arrange
pineapple on ham. Cover with glaze.
Bake 20 minutes.
With wide spatulas, remove ham
ring to warm platter. Spoon glaze
from pan over top. Arrange parsley
in center: Serve with any remaining
fruit, and catsup. Serves 8.
HAM SALAD SANDWICH
FILLING
1 ¢. ground fully cooked ham
1/3 c. finely chopped celery
2 T. drained pickle relish
1/2 t. prepared horseradishg
1/4 ¢. mayonnaise
Combine all ingredients. Spread
between buttered bread slices.
Makes 11/2 c.
Naturaly food is
not always safe
Just because a food is ‘‘natural’’
doesn’t mean that it’s safe. Herbs
are natural but, many herbs used in
teas and herbal remedies contain
chemicals that are harmful to
health. Ingesting even the most
common herbal teas can expose you
to severe allergic reactions or
proven cancer causing ingredients
says Josephine Kotch, Extension
Home Economist.
Chamomile tea can cause severe
allergic reactions in some pople
with allergies to ragweed, asters
know to trigger anaphylactic dis-
turbances.
Inservice held
‘An inservice program on
Patient Services.
A program on “Nutrition of Daily
Living” was recently presented to
the nursing staff of Home-Health
Services of Luzerne County.
Mrs. Nancy Barnard, R.N.,
B.S.N., of Dallas, serves as the
Quality Assurance Nurse. In this
position, Mrs. Barnard is responsi-
ble for Inservice Education, includ-
ing assessing the staff educational
needs and identifying new proce-
dures and trends in health care.
Home-health Services has'a com-
mitment to furthering the education
of the nursing and therapy staff in
order to better serve the commu-
nity.
The guest speaker for the recent
inservice on nutrition was Virginia
Corcoran, M.S., R.D., a Nutrition
Consultant for the Dairy, Food and
Nutrition Council, Inc., an affiliate
of the National Dairy Council. The
organization is supported by dairy
processors and producers of milk
and milk products in Northeast
Pennsylvania:
Mrs. Corcoran discussed our
sources of information about nutri-
tion, how society affects our eating
patterns, and the types of informa-
tive materials available through the
National Dairy Council. She cited
myths about which foods give us the
best nutrition, using pizza as an
example of an often underrated food
which is actually an excellent
source of nutrients.
Mrs. Barnard, the former Nancy
Popielarz, is a graduate of Dallas
High School and Villanova Univer-
sity. She resides in Dallas with her
husband, George, and two sons,
Matthew and Patrick. She has
worked for Home-Health Services
for five years, and has also served
as a Clinical Instructor at Luzerne
Community Colege.
Home-Health Services of Luzerne
County, a non-profit ‘United Way
Agency and the employer of over 70
nurses, has been serving the needs
of the elderly and disabled in our
community for 76 years.
’ Pn,
Let WELCOME WAGON®
be your first new home visitor.
Helping folks get settled in faster and feel at
home is what WELCOME WAGON has been
doing for over 50 years.
I'd like to greet you with useful gifts, helpful
information and invitations you can redeem for
minded businesses —
meet you too. And, of course, there's no
obligation.
I'd like to visit you at your convenience. All it
takes is a phone call, andwe can set the time. A
WELCOME WAGON visit is a special treat.
Avingrnciad
Betty McDonald
OWNER
NUMBER
9 SHOP.
9 W Northampton St
(corner S Franklin St)
Wilkes-Barre, Pa 1870)
casseroles and Salas. Ham with 2 c. soft white bread crumbs 675.2070 Phone. 825-2024
Mustard Glaze is a delicious way to 11/2 1b. gr. cooked ham, 6 c. - IMPORTED CLOTHES
g Rd ham, oc Think Sp pring! ! JEWELRY — ACCESSORIES
Dresses Maimo li i ny (5)
VISA® 10-5 Daily
Suits . Velame yon J | —
A Vote al Blouses |
f ES Coordinates
or Z| Accessories
66 : : 99 NN
New Directions 8 For selection &
i savings...
NEIL T. SUBURBAN
O'DONNELL CASUALS
naturally.
ou LEVER 28-D 629 PITTSTON AVE.. SCRANTON
4 i RT. 6 SCRANTON/CARBONDALE HWY.
y o A Voice, Not An Echo 3 778 KIDDER STREET, WILKES-BARRE
x DEMOCRATIC STATE COMMITTEE * OPEN 9 TO 9 DAILY, SUNDAYS 1210 5
| DYMONDS FARM MARKET
| AND BAKERY
i Memorial Highway, Lower Demunds Rd.
Shavertown © Phone 675-1696
WEEKLY BAKERY FEATURE!
{mn Clip & Save
TO Gr
Coupons
SEL,
APRIL
SPECIALS
ay Ee _—
Freshtastiks Food Bar
Freshtastiks Food Bar
Want the most lucious
mouth-watering
¢
$
$
¢
¢
¢
;
id
2
1
0
of and all you can eat from our fabulous Freshiastiks
TR : 1 ER chocolates and treats for your Easter Baskets this
i Our Delicious i = 2 for $4.5 9 § 4 for 34. 59 ! year? Visit Gertrude Hawk Candies!
RAISIN BREAD Reg. $790 | gi 4} Cnr ar Super comer stmers 1 ors: rie ol yu iid pd
i $2.25 Loaf Now % 1 " bets In purty only at participating Bonanza Family i fers sporty only at participating Bonanza Family They have space shuttles, race Cars, rabbits nd
: 3 Sovron goo: Al day days aweek § Sovonespicer doy dos avessk oo a lambs (and much more) lovingly crafted from
i Arriving Soon — We'll have a fine ) A tn Diner ln Eve Dinner i pure milk chocolate, plus jelly beans, foiled eggs
assortment of EASTER FLOWERS to select from. thd : With Free Freshtastiks Food Bar | With Free Freshtastiks Food Bar and novelty items to make your baskets the best
) * i =r i gt 2 for $6. 99 ! | 2 for$7.99 1 14] ever
ORDER YOUR COMING SOON! eh I) i ye nen | oni, i ng Hop on down ioday!
qa mt HET
CESS 0PS00000000000000000
- Hs members In |
! PERSONALIZED HAND DIPPED of onl a aricng Soria Fam Revo i Fn SRanaria omy Rn Te Yours truly,
| BIRTHDAY CAKE 3 co lay oy an wa. ‘ CoA Tena it z Bumy i
# LW y LAYER OR 3 With 4 Bar : With Free Froshtastixs) Pood Bar ! THE EASTER BUNNY
J fo SHEET IN ($1 EB) 2 for $7.99 i EER) 2for $7.99 if bh ge
1 BYE SES 30 Flavors i Sn oso reods, | ote un antes ptt, ing bo rcs 0 | Gertru e Naw andies
~ 3 Food Bar. Coupon good for all members in party oe Bar. Coupon good for all members In party 1 1 #,
1 . Soi o Milk . hot § Corpse rom mur i Snly atpartiapet Sing enania Family Restaurants. 1 For Candylovers Everywhere
I ° Mikes ® Fresh Produce o Jellies igh - a. yA ESE Xd LCovpongoed: Mio deviavaer | - ew. JX PS Pittston Plaza
® Bulk Food P
| : Bop nl ulk Foods : Papets } TRY OUR SOFT SERVE FROZEN DESSERT - 2 FLAVORS (included withall entrees) ® Wyoming Ave, Kingston (at the Crossvalley
I ; Lat i NANZA EAK HOUSE { ® Ev: lke Barre (behind the Wyomin
y OPEN 7 DAYS A WEEK AT 8 AN, Rt. 309, Dallas, Pa. $ Valley Mai) Yorn:
‘BAKERY ITEMS AVAILABLE AFTER 9 A.M. Sun. thru Thurs. 11 to 8: 0 m.: Fri & Sat. 11 to 9 p.m. :
TENET CC WERT CONEY MEIN ROR SUSE ERE RRO WT p.m.; pu 3 ih, Re