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NANCY CRAIG «
Heard at 1:15 P.M.
RADIO TELEVISION MIRROR FOOD COUNSELOR
Mon.-Fri., on ABC. (Recipes tested by the Macfadden Kitchen)
new ways with GLAZE
The traditional Easter ham has gone modern! I remember how my mother used
to work over a ham. It was a series of long soaking periods, parboiling and then baking. But with new modern methods of curing, all this preparation is unnecessary. Hams today are tenderized! There are fully-cooked-ready-to-eat hams which require no cooking at all and can be served hot or cold. These hams when baked need only be heated through and require about 10 minutes cooking time per pound. Read the label to know the type of ham you are buying.
I feel so proud when I serve a beautifully glazed ham. And how the family enjoys it! I always plan left-overs when I buy a ham. It can be prepared in many ways and goes well in combination with so many foods.
BAKED HAM
To bake a ready-to-serve ham, remove wrapping from ham. Do not remove rind. Rewrap loosely in inside wrapping or aluminum foil. Place fat side up on a rack in a shallow roasting pan. Bake in a slow oven (325°F.) 10 minutes per pound fora ham at room temperature or 15 minutes per pound for a ham that is chilled. If a meat thermometer is used, insert the bulb in the thickest part of the meat away from the bone. Remove the ham from the oven when the thermometer reads 150-155° F. or 45 minutes before ham is done. Remove paper and rind. Score fat, stud with cloves if desired. Cover with glaze. Finish baking at the same temperature (325 °F.) until browned and well glazed. Brush with glaze several times during this period.
APRICOT GLAZE
J4 cup dried apricots M cup honey
Vi cnp pineapple juice
Cook apricots as directed on package. Drain and put through a sieve or food mill. Combine the puree with honey and pineapple juice. Place in a saucepan and cook over low heat until well blended. Brush over ham several times during last half hour of baking.
SWEET AND SOUR GLAZE
1 cnp brown sugar 3 tablespoons
vinegar
1 teaspoon dry
mustard XA teaspoon Worcestershire sauce
Combine brown sugar and mustard. Blend well. Stir in vinegar and Worcestershire sauce.
PINEAPPLE GLAZE
Yz cup brown sugar Yi cup honey
Yz cup pineapple juice
Combine all ingredients carefully. Blend well. Then cook over moderate heat 10 minutes.
HAM AND LIMA BEAN CASSEROLE
1% cups dried lima beans
teaspoons salt cups cubed cooked ham teaspoon pepper
2 2
%
Yt cup finely sliced
onion V3 cup chopped
green pepper 1% cups water
Pick over and wash lima beans. Cover with cold water and soak several hours or overnight. Drain. Cover with boiling water. Add salt and simmer, covered, until tender (about 1 hour). Drain. Combine with remaining ingredients. Place in a greased casserole. Cover and bake in a slow oven (325°F.) 30 minutes. Uncover the casserole and bake 30 minutes longer or until beans are lightly browned. Makes 6 servings. (Continued on page 73)
The traditional Easter ham: baked with your own choice of glaze, served with decorative rings of pineapple.
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RADIO TELEVISION MIRROR for BETTER LIVING