Newspaper Page Text
WEDNESDAY, JULY 12, 2006
2B
m n
• [I
!i V\
II uv
Basic Boneless Ham
5-6 pound boneless fully cooked ham
Place ham in shallow pan and heat in a 350 degree F. oven,
uncovered, for 1 1/4 to 1 1/2 hours or until an inserted meat
thermometer reads 140 degrees F. (about 15-18 minutes per
pound.)
Serves 12.
If desired, glaze your ham with a mixture of 1/2 cup honey
and one 6-ounce can thawed orange juice concentrate dur
ing the last 15 minutes of reheating.
Glazb Ham with Pecan Crus^^^
Wk
is Ibrdmm '
.M
10-pound cooked ham, bone in
2 cups apple cider
1 cup light brown sugar
1 tablespoon Dijon mustard
1 1/2 cup finely chopped pecans
Preheat oven to 325 degrees. Insert meat thermometer
into center of ham without touching bone. Place ham in
baking dish and pour cider over. Roast in oven, basting with
cider every 30 minutes for a total cooking time of 2 1/2 hours
(about 15-18 minutes per pound), or until thermometer
registers 140 degrees. Meanwhile, in bowl, combine brown
sugar, mustard and pecans. Remove ham from oven during
the last 40 minutes and firmly pat the sugar pecan mixture
all over the ham. Return to oven and continue roasting until
crust is brown and ham is done. Slice and serve with sauce.
Some of the topping falls into the sauce, making it the per
fect accompaniment to ham.
Peach-Glazed Country Ham
10-14 pound country-style ham
2/3 cup peach jam or preserves
Pecan halves
Using a stiff brush, thoroughly scrub the ham. Place in
a large pot; cover with water and soak for 12-24 hours,
changing water several times. Drain. Cover ham with fresh
water and bring to a boil; reduce heat and simmer for 20-
25 minutes per pound. Ham is done when flat (pelvic) bone
moves easily.
Lift ham from simmering liquid and remove to drain over
sink. When ham is cool enough to handle, place on a large
shallow roasting pan, jelly roll pan or cookie sheet. Remove
the rind with a sharp knife, leaving 1/4-inch-thick layer of
fat. Score the ham at 1-inch intervals. Spread with peach
preserves and dot with pecan halves. Bake in a 400 degrees
F. oven for about 20 minutes or until the glaze browns.
Transfer ham to a serving platter and cool slightly. To
serve, cut ham into paper-thin slices.
*//j{nf. I\a»cr I
Eatin' high on the hog
r Perfect for the
S/ii J Sunday dinner
/ \s table, irresistible as
\\ leftovers
\\ From staff reports
Don’t forget ham dur
| ing the summer months,
li However you cook it, it
J* goes well with all the fresh
summer vegetables, and the
leftovers will pay off for several
J easy meals, not to mention great
impromptu sandwiches. These
recipes are from The National
Pork Board.
The Fish House IV
Restaurant &
Fish Market
* Fresh A Cooked Fish*
lunch Specials til-3)
tut lunch SmMs tocliMe French Frtos, Bote Slaw * Hush Puwtos
/rrv •Whiting Fillet Dinner $449 /ry.
yJ/A •Trout Fillet Dinner-$449 t^Us
—£:J -Mile Perch Dinner - $449
™ ‘Fish & Shrimp Dinner -$449
Hours of Operation:
Tues. 10:3 0-7 pm • IVed. A Thurs. 10:30-8pm • Frl. A Sat. 10:30-9pm
'Drive-Thru Available'
1243 Watson BlVd • WR, GA
A a 78.918.0808
Chosy Ham and Macaroni
Bwk£-, # WL
1 1.8 oz package white sauce mix
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup cubed American Cheese
1/8 teaspoon ground pepper
7 ounces macaroni, cooked according to direc
tions, drained
1 1/2 cup fully-cooked ham
1 cup frozen green peas
Cooking Directions
Thaw the frozen peas. In a large saucepan stir together
white sauce mix and milk.* Following package directions,
cook until thickened. Stir in cheese and pepper. Add maca
roni, ham and peas and cook, stirring until heated through.
Serve hot.
Serves 6
*lf you want to make a white sauce from scratch, melt 3
tablespoons butter in a saucepan. Stir in 1/4 cup flour and
cook until mixture bubbles. Stir in 2 cups milk and cook,
stirring until thickened.
Ham biscuits are one of the best of all possible uses for
leftover ham, but if you want to try something special for
company, here’s another way to turn ham into a breakfast
treeat.
Ham Jambalaya
HP K a
■■■ «w|P Jgjj[
11/2 cups cubed ham
1 tablespoon olive oil
1 cup chopped onion
34 cup chopped green sweet pepper
1 teaspoon minced garlic (2 cloves)
1 141/2-oz. can stewed tomatoes
1 14-oz. can reduced-sodium chicken broth
1 teaspoon Csyun seasoning
11/2 cups quick-cooking rice
Cooking Directions
Heat olive oil in a large saucepan over medium heat. Cook
onion, sweet pepper and garlic in hot oil about 5 minutes
or until tender. Stir in undrained stewed tomatoes, chicken
broth, ham and Cajun seasoning.
Bring to boiling; reduce heat. *
Simmer, uncovered, for 5 min
utes. Stir in rice. Remove from
heat. Cover and let stand about
5 minutes or until rice is ten
der.
FOOD
Shelled 201 b box PETITE BABY LIMA BEANS.. $29.88
Shelled 201 b box ZIPPER PEAS $26.88
41b Package YELLOW CREAM CORN $4.98
41b Package WHITE CREAM CORN $5.98
201 b box WHOLE OKRA 9.88
Shelled 201 b box PEAS WITH SNAPS $24.88
201 b box BUTTER PEAS $24.88
1207 Sunset Ave. • Perry Plaza • Perry, GA 31069
478-987-5711
1 12-inch round or square focaccia (Italian flat
bread), split horizontally
3/4 cup mascarpone cheese (3 ounces)
2 tablespoons finely chopped bottled roasted red
sweet peppers
2 teaspoons snipped fresh rosemary
6 eggs
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
16 slices cooked ham, thinly sliced
1 recipe Asiago Cheese Sauce (see below)
Snipped fresh rosemary or parsley (optional)
Preheat broiler. Broil cut sides of focaccia until toasted.
Remove from broiler.
In a small bowl, combine mascarpone cheese, roasted pep
pers and rosemary. Spread some of the mascarpone mixture
on each half of the focaccia. Cut each half of the focaccia into
4 wedges or squares.
Meanwhile, with a whisk or fork, in a medium bowl, beat
eggs, water, salt and pepper together until combined. In
a 10-inch skillet, melt butter over medium heat. Pour egg
mixture into skillet. Cook, without stirring, until mixture
begins to set. Cook for 4 to 5 minutes more or until eggs are
cooked through but still moist, lifting and folding often to
assure eggs cook evenly. Remove from heat; keep warm.
To assemble focaccia, broil cheese-topped wedges or
squares for 2 minutes. Top each with 2 slices of ham and
some of the scrambled egg mixture. Spoon some of the
Asiago Cheese Sauce over each wedge or square. If desired,
garnish with additional snipped rosemary or parsley.
Asiago Cheese Sauce
: In a small saucepan, melt 1 tablespoon butter over medi
um heat. Stir in 1 tablespoon all-purpose flour, 1/8 teaspoon
salt and 1/8 teaspoon pepper. Stir in 1 cup half-and-half or
light cream. Cook and stir over medium heat until thick
ened. Cook and stir for 1 minute more. Stir in 3/4 cup grated
Asiago cheese until melted. Makes about 1 1/4 cups sauce.
Ham with Peach Chutney
1 4-pound fully-cooked boneless ham
1 16-ounce can peach slices in naturtd juices,
drained
3/4 cup cider vinegar
1/2 cup brown sugar
1/2 cup minced onion
1 apple, peeled, cored and chopped
1 teaspoon pickling spices
Juice of 1/2 lemon
Place ham in a shallow pan and roast in 325 degree F.
oven until meat thermometer inserted reads 140 degrees F
(about 1 1/2 to 2 1/4 hours). Slice ham thinly to serve; serve
with peach chutney on the side.
Serve 16
For chutney: Chop peaches coarsely. Combine all ingredi
ents in large saucepan; simmer 20 minutes until thickened
slightly. Cool, cover and refrigerate. Serve cold or at room
temperature with baked ham. Chutney serves about 32 (one
tablespoon servings)
...and great leftovers
x'- —irrm —-v
LONGHORN
BUTCHER SHOP
Bam-6pm Tues. - Sat. • Closed Sun. & Mon.
HOUSTON DAILY JOURNAL
Breakfast Ham Focaccia