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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Mar 30, 1983
Page
24
Easter ham shines with a range of toppings from tangy currant mustard glaze to honey mustard and orange notes. Include Tiffany Vegetable Sauce with peas and mushrooms or apple jelly brushed ham for easy, impressive results and follow safe hard-cooked egg methods for perfect shells.
Bake a 6 lb boneless ham at 325 degrees for about one hour. Stud with cloves, then glaze with a mixture of honey orange juice and mustard and bake 30 minutes more, brushing with glaze. Prepare Tiffany Vegetable Sauce and serve on sliced ham.
Combine gravy mix with water orange juice honey and orange peel. Bring to a boil stirring frequently. Add peas cauliflower mushrooms and pimento. Simmer 3 5 minutes stirring frequently.
A ham recipe instructs baking a 5 to 7 pound smoked half ham in 325 degree oven until thermometer reads 130 for fully cooked or 160 for cook before eating, with apple jelly brushed on last 20 minutes. It is served with a rice and egg salad, garnished with parsley or pepper rings, yielding six servings.
Madison College Week for Women celebrates its 20th year with 55 seminars on poverty feminism drawing and related arts.Sponsored by University of Wisconsin Cooperative Extension the event runs June 13 on UW Madison campus with a $33.50 fee and up to three seminars per participant. Brochures and registration forms are available from county extension home economists and the university. State Superintendent Herbert Grover and staff will teach a seminar Partnerships in Education.
Recipe dense page outlines classic baked ham with whipped mustard sauce and a horseradish version. Includes 4 to 5 pound boneless ham and 6 to 8 pound half ham methods, a spinach salad with bacon eggs and mustard dressing, and yield notes for both sauces and salad. Provides temperatures 325 to 400 degrees, times up to 2 hours, and finishing glaze details.
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