Below is the OCR text representation for this newspapers page.

SyXllXAjUj, tuMK ext/Uk ijpecuzL Place ham on its side on platter so fat side faces away from you. Cut a few slices off the bottom. IS HAM on your holiday menu? Add festive Yuletide color and fla vor to it with fruity glazes! Glazes are so simple and eco nomical that You may decide to serve several different ones along with Your Christmas ham or on a party buffet. Tangy cranberries are a “natural" with ham. says Hormel's chef. Horst Kruppa. His Elegant Holiday Ham Glaze mixes whole cranber ries in a fruity medley with just a hint of mustard. Another even simpler recipe. Fruity Ham Glaze features your homemade or purchased cranber ry-orange sauce with peach or apricot preserves for a jewel-toned look and traditional taste your din ner crowd will savor. Holiday Ham Hints • Today's hams are lean, so remember to baste the ham fre quently with your glaze or with moisture you've added to the pan. • For ham glazes with fewer calo ries, substitute fresh fruit puree in your favorite recipes or use an artificial sweetener. (Don't add until the last moment, because artificial sweeteners tend to turn bitter when cooked.) You can cook many side dishes right in your glaze as you bake your ham. Some examples: apple pears, dates, figs, chest nuts (without shell), small red potatoes, brussels sprouts or sweet potatoes. • Try combining part of your glaze with ground nuts or fruit for basting toward the end of your baking time. • Your glaze does not always have to be cooked with the ham. Mix a glaze you've made with slices of exotic fresh fruit like kiwi, passion fruit, mango or star fruit to serve as a pretty and delicious holiday ham ace ipaniment. Carving the Perfect Whole Ham Turn ham so it rests on the cut side. Make even vertical slices starting at shank end down to the bone. • Ham is best when served between 120° and 140°. • If you microwave ham, use a covered microwavesafe dish and medium setting. To get a tradition al ovenbaked look, brush your ham with a “browning agent" such as egg yolk, honey or mustard and finish cooking on full power for a few minutes. Microwave-cooked ham will be less salty than ham prepared in a conventional oven because less moisture evaporates. Make Your glaze a little thicker to begin with because of extra moisture present. Elegant Holiday Ham Glaze Juice and grated peel of 1 orange Juice and grated peel of 1 lemon 1 cup cranberry juice or sweet red wine 1/2 cup light com syrup 1 /2 teaspoon ground mustard lean (16 ounces) whole-berry cranberry sauce Drippings from a baked ham. optional 2 tablespoons cornstarch, option al 2 tablespoons cold water, option al In a saucepan, combine orange and lemon juices and peel, cran berry Juice or wine, corn syrup and mustard. Simmer for 30 min utes. Add the cranberry sauce and ham drippings if desired; heat through. If a thicker glaze is desired, bring just to a boil. Com bine cornstarch and water: add to glaze. Cook and stir until slightly thickened. Serve warm over sliced ham. Yield: 3-1 /2 cups. Fruity Ham Glaze 1 /4 cup cran berry-orange sauce 1/4 cup apricot or peach pre serves Combine ingredients in a small Thanksgiving Blessings & Cookbook, November 1999 Run knife horizontally along bone to release slices. bowl. About 30 minutes before ham is done, remove from the oven. Score surface; spoon glaze over entire ham. Return to the oven, basting occasionally during the last 30 minutes of baking. Yield: 1/2 cup. Raspberry Ham Glaze 1/4 cup apple juice or dry white wine 2 tablespoons lemon juice 2 teaspoons cornstarch 1/3 cup seedless raspberry jam. First (ommunity Rank GEORGIA/ fA (pWsHJMfIJLOJWC teßpamcrto^opFicE CALL US AT 912-956-2907 ABOUT OUR GREAT RATES AND WONDERFUL PRODUCTS. W FREE CHECKING LINES OF CREDIT SUPER SAVINGS Q) CHRISTMAS CLUB ACCOUNTS Q) COMPETITIVE LOAN RATES COMEMCpSEE <WX. 'BtRpVfoC jT) o yow^xoswtnxxDwyi J Wm jnjlv-^ i * Vv /Ailif It,/ y 1 y ■’ > *\/1 \y / \ l Z / ./ | 'V I JjAsbk Jfr&AL J 2 x^?x v 4, JJ JJ J J• Jf divided 1 tablespoon butter or margarine In a saucepan, combine the apple juice, lemon Juice and cornstarch; stir until smooth. Stir in half of the jam. Cook and stir over medium heat until thickened and bubbly. Stir in butter and remaining jam. Cook and stir until the butter is melted. During the last 10 minutes of the ham’s baking time, spoon glaze over the entire ham. Yield: about 2/3 CUP. PAGE 9 "'r~ —/'TIM J KjM .:;§| V w \ T ■ SirV