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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