The Huron Expositor, 1972-03-16, Page 14EXPOSITOR. SEAFORTH, ONio *Mu lisp 2,
A baked ham is delicious anytime 'of the year, but especially so at Easter. Home economists
attractively decorated this ham with a mustard glaze and,cioves. They spread the hot ham with
the glaze, baked it 15 minutes at 425 degrees F and baited it occasionally. Then to set the
glaze, :they allowed the ham to sit about 5 minutes, basting it-with the glaze before starting
to carve it. •
.01
Ham is Special for Easter
fnor...0`.•
tin
FOR THE FAMILY
ARNOLD STINNISSEN
Life — Health and Accident-z--
Registered Retirement Pensions —
A.-Income Tax Deductable Registered
Retirement• Annuities
. Representing
Sun Life Assurance Company
of Canada
TELEPHONE 527-0410
117 GODERI'CH ST. EAST ,-,SEAFORTH
.,•44.--Aos000mg000mmoo
-READ'S--
SHOES and LUGGAGE
Main Street Seaforth
527-0690
Use Your Chargex
Canadian
Apples for
Canadians
Ever tince the time of Eve,
apples have been munched, pared,
diced and quartered into increas-
ingly popularity. This month
some of Canada's main apple
varieties such as McIntosh and
Red Delicious are coming out of
controlled atmosphere storage in
prime condition. In fact, this
season's apples were of excellent
quality when they went into stor-
age in the fall and should be
every bit as good now. Under
'.C.A." storage, the temp-
erature, humidity and air com-
position of the storage room are
. all controlled. The apples act-
ually ',sleep," under these condi-
tions and emerge for marketing
in top quality.
C. A. " storage apples should
always .be kept cool until used,
At home, they should, be stored
in a perforated plastic bag or
in the crisper of the refrigerator.
This will help maintain the proper
humidity and prevent absorption
,of other food flavors.
Home economists suggest
that, when shopping for fresh
apples, you look for a 'sign over
the produce counter or on the
package ,stating that the apples
are a '.!product of Canada". You
will also notice the grade name
on the fruit - Canada Fancy in
most case. This means the apples
must meet certain quality stand-
ards set by Agriculture Canada.
Fresh apples are a perfect
snack food. At work or school
they are easy to carry and need
no peeling or preparation, other
than a wash before eating. After.,
school, children especially; like
apple slices for 'snacks. Try
spreading generous amounts of
peanut butter or cheese spread
on unpeeled apple wedges. Before
you know it, the snacks will be
tll gone., Or dip apple wedges
in butterscotch sundae sauce.f,or
a really tasty snack for the
family when •• they're watching
television. Just potion the sauce
in a bowl and allOw children
and adults alike to dip in. And
as a snack for guests, cheesy-'
apple appetizers are difficult to
beat. Just dip peeled apple wed-
ges in French or Italian dress-
ing, then roll them in grated
cheese and serve on toothpicks.
For more information- about
Canadian apple's and recipes for
10 I to 15 minutes per pound. if desired, cut gashes'diagonally using them ,.send for Our free
Half ham (boneless), 4 to 6 in fat to form diamonds. Place copy of "Apples" publication 1402
f in baking ,dish. To make glaze, from Information Division, Agri-
pound. combine sugar, mustard, flour culture. Canada', Ottawa, Qntario
Half hOm (shank or butt) 5 to and vinegar. Spread over meat 007.
8 pounds, 30 to 35 minutes per and insert cloves in design. Bake •
pound uncovered about 15 minutes at
425 degrees F, basting occasion.-
BAKED HAM WITH MUSTARD ally. Let stand 5 minutes, then
GLAZE bp3.31_313 g laze over top.
• Hat baked ham (about 5 pounds)
1 cup brown sugar FRUIT-GLAZED HAM STEAK
2 teaspo'bris dry mustard 1 pound fully cooked ham steak
(1/2 inch thick)
1/2 -cup brown sugar
1 r/2 tablespoons flour
1 .1/2 tablespoons syrup
pineapple •
1/2 cup finely chopped canned
pineapple'
1 chopped, peeled orange
1/4 cup halved maraschino
cherries
2 tablespoons chopped walnuts
2 tablespoons seedless raisins
Place ham in greased baking
dish- Combine remaining ingred-
ients to make glaze. Pour over
bath steak. Bake uncovered 15'
minutes at 425 degrees F. Let
stand 5 Minutes, then spoon liquid
in baking dish over top. 3 serv-
ings.
Note: If usin5 a 1-inch thick
ham steak (about 2 pbunds), heat
ham uncovered 20 minutes at425
degrees F' before adding topping,
then continue as above.
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•
Although it's eaten the year
round, cured ham seems to be
extra special when served at
Easter. At this time most rest-
aurants feature ham on their .
•
menus, stores displaylarge post-
ers of a leg of' ham and news-
paper advertisements list'
ials" on various ham out's.
Ham is a leg of pork -which
has been cured and smoked:
Occasionally shoulder cuts, such
as, the picnic shoulder and cot-,
tage are termed, "ham"
because they are, cured and
smoked too, but they al'e not
-considered true ham.
Most hams in the stores to-
day, have been fully cooked ring
processing. They should carry
labels stating' this, but if you
are unsure about it, do no hes-
itate to ask the butcher. A fully-
cooked ham does not need fur-
ther cooking, but usually for
best flavor, you should heat it
through before serving.. The
cook-before-eating harns44/ilf
need a thorough cooking.
When buying ham', you will
notice that there are a variety
of cuts available. The whole leg
weighs from 13 to 18 pounds.
Usually it is divided into the
shank and butt ends. 'The shank
half contains the shank bone and ,
part of tie leg one. The butt
end ,may cost more per pound
than the shank half because it
has a greater proportion errneat7
The shank and butt, halves may
in turn be cutinto 'sections, too,
depending on the size and shape of
ham required. When the larger
hams are cut, the center may be
cut into ham steaks of various
thicknesses. 'These slices weigh
1 to 2 pounds and are ideal for
serving to a small family;
BoneleSS.- hams are a pop-
ular buy these days because they
make carving a simple job. Whole
hams, shank and butt ends, as
well as smaller ham cuts may
be 'sold :boneless. as well . as.
with the bone in. A boneless
ham will yield about three serv-
ings a pound while a ham with
the ;bone provides only two Re-
-member to allow for extras or
leftover& when you calculate the
amount you deed. .
Hams do not need a precook-
ing or soaking in water. They
may all be baked in a 325 degree
F oven for best flavor and tender-
ness. If yo u happen to buy a
ham with rind or casing on,
leave it on through cooking Un-
til• you want to glaze it. It is
best to follow any cooking
instructions given on thelabel
..of the ham; the following direc-
tions 'are given only as a guide.
HAM BAKING TIMETABLE
325 degree F Oven
Fully, cooked ham, any 'size,
3 tablespoons flour
3 tablespoon's vinegar
Whole cloves
Remove rind or casing from
ham. If necessary, trim:fat, and
Bunwiches
,For March
• Hot sandwiches make satis-
fying fare' for casual entertain-
ing, late evening. Snacks' or - are
a good answer' to "what's for
lunch?" ,on cold wintery days.
' All kinds of bread and rolls'
can b,e used in sandwich lnaking
arid you can completely change the
appearance 'of a sandwich by using
buns instead of bread.
Rolls and buns are so com-
mon in the stores Nowadays, that
most people are beginning to
recognize them as sandwich mat-
erial. 'You will find many dif-
ferent types and sizes: hamburg-
er, wiener, crusty, sesame-seed.
Kaiser, Italian and soft dinner
'rolls. All may be sliced in half
and served plain or toasted with
a hearty filling.
Home economist present two
delicious hot bunwiches. The
Steak Sandwich is a very hearty
one - it is simply a steak cooked
"just the-way you ,like It, placed
on ,a bun-. _and. topped ... a,..
creamy Sour Cream-Horserad-
1st) Sauce. Chili Beefburgers are
a little easier on the pocket
book but every bit as Odd.
•
CHILI BEEFBURGERS
1 1/2 pounds minced beef
3/4' teaspoon salt
1 teaspoon dry mustard
2 teaspoons chili powder
1/4 teaspoon pepper
1/2 cup chopped onion
1/4 cup tomato juice
2 tablespoons oil .
3 hamburger buns, cut in halves
Butter
Sweet pickle relish
Combine meat, seasonings,
and tomato juice. Shape into six
patties and fry in oil minutes
each side. Toast buns and spread
with butter. place patties on
•buns. Garnish with relish. Makes
6 sandwiches.
from
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Insurance Agency
Phone 527-0490 Seaforth
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