The Brussels Post, 1972-03-22, Page 10A baked ham is delicious anytime of the year, but especially so at Easter. Home economists
attractively decorated this ham with a mustard glaze and cloves. They spread the hot ham with
the glaze, baked it 15 minutes at 425 degrees F and basted it occasionally. Then to set the
glaze r- they allowed the ham to sit about 5 minutes, basting it with the glaze before starting
to carve it.
Ham is Special for Easter
Sales Service
Installation
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R.R. 2, Myth
55 minion-
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It, has, been estimated that
there are between 55 million
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tied around by Canadians in their
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Nowadays,. as they become
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more affluent, Canadians are
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beXore. And they are losing
more keys than ever before. In
i971, for,example, the, War
Amps of Canada Key Tag Ser-
. vice returned more than 16,000 "9
lost sets of keys to their owners, Phone Brussels. 807-9024
through the identification pro-
vided by the miniature license A Brussels Post Classified
plates war Amps provide to car will pay you dividends. Have you
owners. tried one? Dial 887-6614.
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Brussels
STEPHENSON'S
BAKERY GROCERY
Heinz
SPAGETTI — 19-". • • • • • • 2 f or 550
Tidbits — Sliced or crushed — 19-oz
LEE'S PINEAPPLE
Carnation
COFFEE MATE
Stokley's--48-oz.
TOMATO JUICE
FREE DELIVERY
Phone 887-9226
2 for 490
11-oz. 794t
2 for 750
Check the label when buying
cured and smoked hams. Hams
may be precooked, ready-to-
serve or may require further
cooking.
Canned hams and hams
marked "ready-to-serve" or
Cost per
ham serving
is best guide
The best guide to economy
when buying Easter ham is cost
per serving, not cost per pound,
say food specialists at the Ont-
ario Food Council.
Boneless hams are generally
the most expensive per pound.
Bone-in hams are least costly
in terms of price per pound, but
actual cost per serving may be
comparable to, or greater than,
cost per serving of other cuts.
Quick calcUlation before buying
is the best guide. To find cost
per serving, divide cost per
pound by the number of servings
in a pound (2, 3, or 4 depending
on the cut.)
Boneless hams generally
yield 4 servings per pound. Semi-
boneless hams have the shank
(or hock bone) and the aitch-
bone (at the butt end) removed.
These provide about 3 servings
per *pound. Bone-in hams will
provide about 2 1/2 servings per
pound.
Economy , of course, is not
always the only factor to con-
Sider. Many homemakers find
several uses for leftover ham
bones -- in soups;stews, cas-
serOles, or baked bans.
"ready-to-eat" require no fur-
ther cooking. Serve cold or re-
heat, at 325 degrees for 10 to
15 minutes per pound.
Other hams are "ready-
to-cook". These are not fully
cooked, and should be baked until
a meat thermometer indicates
an internal temperature of 170
degrees. Bake uncovered 'at 325
degrees, following cooking times
on the package, or use the fol-
lowing guide recommended by
food specialists at the Ontario
Food Council.
Whole ham, 13 to 15 lbs.,
20 to 25 minutes per pound.
Whole ham, boneless, 9 to
12 pounds, 25 to 30 minutes
per pound.
Half ham (shank or butt), 5
to 8 pounds, 30 to 35 minutes
per pound.
Boneless half, Picnic shoul-
der, or Cottage Roll, 4 to 7
pounds, 35 to 40 minutes per
pound.
Boneless Picnic Shoulder, 3 to
5 pounds, 40 to 45 minutes per
pound.
To glaze either a ready-to-
serve or ready-to-cook ham, re-
move it from the oven 30 min-
utes before the end of baking
time. Raise the oven temoerature
to 400 degrees. Remove any skin
from the ham and score the fat
to a depth of 1/4 inch in a dia-
mond pattern. Stud with whole
cloves and spread with a glaze
of brown sugar, dry mustard,
and orange juice; or with peach
or apricot marmalade. Try a
glaze of maple syrup, and pre-
pared mustard. Bake for 15 to
20 minutes at 400 degrees, bast-
ing once or twice.
Smiles
An innocent-looking little old
$ lady. cashed her check at the sup-
ermarket and thanked the cash-
ier, saying: "I just don't know
what I'd do withOut you peOple now
that the bank has stopped cashing
My checks."
mccUTCHEON MOTORS LTD.
YOUR NEW CAR GM
VROLET and OLDSMOBILE DEALER
1971 MODEL
Pontiac -Venturi II, 2-door, 6 cyl.
1970 MODELS
Buick LeSabre, 2-door, HT.
Dodge Polara, 8-cyl, AT., Sedan
1969 MODELS
Olds 98, Full Power, HT.
Impala, 4-dr. HT., Fully Equipped
1968 MODELS
Chev. Impala Sedan, 8-cyl., auto.,
PS. PB., Radio ,
Olds, 4-door, HT, Power Windows
2—Pontiac Lasurentians; 4 dr., Full Power
Chevelle, 2-door, 6-cyl., AT., PS.
1967 MODEL
Chevelle, 4-door, HT., 6-cyL, AT., Radio
1966 MODELS
Chevelle Malibu, 6-cyl., AT., 4-dr.
Chev. Biscayne, 4-dr., 6-cyL, AT.
Olds., F85, 8-cylinder, AT., 4-door
Sales and Service — Phone 887-6856, Brussels
Over 25 Years Serving Brussels and Area
Hamburg and Hot Dog
BUNS
10—THE BRUSSELS POST, MARCH 22, 1972
HImnommuml
CRANBROOK GENERAL STORE
Fresh Fruits and Vegetables
Twice Weekly
4 for $1.00
Schneiders
WIENE .. • —• • ; lb. pac 650
Maple Leaf
PICNIC SHOULDER • vA-lb. tin $1 49 n
Agent: Listowel Dry Cleaners
CRANBROOK Phone Brussels 88'7-.6593
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