Baked Ham an Ideal Dish for Easter Entertaining
Easter week invites entertaining with a focus on easy, elegant foods. A baked ham fits the buffet concept, pairing with linens and silver, while remaining simple to prepare. The article outlines a 300 F oven method, decorating, and a suggested buffet menu featuring hors d oeuvres, casseroles, and seasonal sides.
MENTIONED IN THIS ARTICLE
Inez’ S. Willson
Preparing a Decorated Holiday Ham for Serving
The guide outlines roasting a peeled ham in an uncovered pan with fat up until 160 F, at 25 to 30 minutes per pound, then removing rind to form a collar. It offers four decorative methods: diamond scored fat with maraschino cherries and pineapple, bread-crumb crust with honey cherries, clove and brown sugar mustard paste with lemon slices and olives, and orange flower motifs for a spring centerpiece, plus serving ice cream in molds.
MENTIONED IN THIS ARTICLE
Mark
Buffet desserts and salads described in diner scene
A luncheon passage details a large buffet platter after the main meal with coffee urns simmering and plates of small cakes beside ice cream. It mentions appropriate salads and a fresh fruit salad as part of the course amid desserts.
MENTIONED IN THIS ARTICLE
Jenny
WREN
Klock's
LEE
Lee and Perrins
U.G.F
Jayhawk Creamery
Wilson’s
HEENZ
Kraft
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