V < 34 Herald & Lantern 18 April '84

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I A Tasty Tradition: Ham for Easter

I BY FLORENCE L.D. HEAL I Ham for Easter has been I traditional for many years i whether it be a whole ham, I sliced, shank end of ham, I butt end of ham, prei cooked or uncooked or a I combination of the above. I Your Easter ham might be I baked by"just scoring it and inserting cloves and rubbing with brown sugar, or pershaps basting it with pineapple juice or apple juice, or basting it with your favorite sauce or glaze. A few of the sauces or glazes I have used are: Glazed Ham Steak 1 (2-2 4 lb.) fully cooked ham steak, 14 inches thick: Whole cloves 4 C. Honey 4 teaspoon allspice 4 teaspoon pepper With knife, make diagonal cuts 14 inches apart in fat edge of ham; do not cut into tfie meat. Stud fat with cloves. Place the ham on a rack on broiler ijan. Heat noney, allspice, and pepper in small saucepan — just enough to make the glaze easy to spread. Then brush the ham steak with one-fourth of the glaze; broil 5-7 minutes.

brushing once with onefourth of the glaze. Turn, brush other side with onefourth of the glaze. Broil 5-7 minutes more, brushing with rest of glaze. Makes 6-8 servings. Tangy Peach Glaze 12-oz. jar peach/ preserves \ 4 cup prepared mustard 4 cup prepared horseradish Peach slices Raisins Blend together the ingredients, mixing thoroughly. Spoon glaze over ham during last half hour of .cooking time." For garnish, make blossoms of peach slices with raisin centers. Strawberry Glaze Ham 4 cup strawberry preserves 1/8 teaspoon ground cinnamon l tablespoon lemon juice 1/8 teaspoon ground cloves Combine, stirring -well. Spoon over ham during last 3^ minutes of cooking time. Garnish with whole strawberries. Milwaukee Glaze Ham • 4 cup brown sugar 4 cup beer or ale '2 tablespoons prepared mustard

2 slices each of American and Swiss cheese Mix brown sugar and prepared mustard ; stir to a paste. Gradually add in beer, stirring until well blended. Brush part of the mixture over, ham 45 minutes before it is done. Repeat frequently during the remainder of the baking time. When ham is done , remove from oven. Decorate with triangles of the cheese. Return to the pven; heat briefly until cheese softens, ft This winter a friend of /"nine gave me this recipe which is delicious and goes very well with ham. Sally's Potato Casserole ' 1 sweet potato grated » 1 white potato grated 3 carrots grated 2 apples grated 1 cup raisins 4 cup chopped nuts 1 cup flour i 4 cup brown sugar 11 teaspoon baking soda 4 teaspoon cinnamon g 4 teaspoon nutmeg I 1 stick butter V Melt butter and mix all the ingredients together. Place in casserole. Bake

covered in 375-degree oven for one hour. Remove Ijd and continue baking for about 15 minutes, until casserole is browned. ^ Broccoli is a natural to serve this time of year when you ape looking for a green vegetable which is low in calories. Remember to steam the broccoli. So many make the mistake of cooking broccoli too long and in too much water. This year I plan to have for my Easter dinner dessert Quick Cocoanut Pie 4 eggs 2 cups milk 1 4 cups sugar 4 cup all purpose flour 4 cup butter or oleo. melted 1 teaspoon vamilla extract 1 (7 oz.) can flaked cocoanut Combine the first six ingredients in the container *

of an electric blender; . * blend on low speed for J three minutes. Pour mix- ! ture into two lightly greased 8-inch pie plates and let | stand five minutes. ; Sprinkle cocoanut over the ( egg mixture. Bake at 350 ( ( Luncheon Set ! RIO GRANDE - Man < Lou Sodano of Medford will 1 be guest speaker at the 1 Women's Aglow luncheon ] 10:45 a.m. Saturday, April ( 28, at Menz Restaurant, . Route 47 and Fulling Mill ( Road. j For reservations, call ( 465-4735 or. 886-1610. i

degrees for 35-40 minutes or until set. Chill before serving. Yield: two eightinch pies

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