The Brussels Post, 1975-03-26, Page 6ELEGANT HAM FOR EASTER DINING
For Easter dinner, Food ' Advisory Services,
Aug riculture Canada, suggest serving ham steaks
with a currant-mustard sauce and sauteed apple
rings. Panfry, broil or bake the steaks, pour sauce
over and decorate with apples for superb spring fare.
(Agriculture Canada)
'
If you get the feeli
good things
are happening in
Ontario
wait you see what
the new lottery
does for us.
It's like a kind of awaken-
ing. More and more of us are
getting into things.
Kids' baseball tourna-
ments. The Hamilton
Philharmonic. Jogging clubs,
folk dancing, art classes, Bon-
spiels. It's happening all over
the Province and it's only the
beginning.
Now, we've got a new
"Ministry' to help. The Minis-
try of Culture and Recreation.
Its job is simply to help
each of us get more out of life.
At first it will co-ordinate
things already under way. Like
the Ontario Summer Games,
the Science Centre, the Ontario
Heritage Foundation.
But then it will start help-
ing new programs, And there
are literally hundreds of oppot,
tunities.
Travelling theatre groups.
New hockey rinks. Support
for women in the arts. New
libraries, in places where they
don't even exist. Because part
of the idea is to give all of us an
equal chance to participate,
wherever we live.
How can we do it all?
Well, there's the funds from
the new Ontario Lottery, start-
ing just a few weeks from now.
The Lottery is expected to
provide many millions of dol-
lars. And every dollar we then
put into the various programs
will be for just one reason. To
help each of us get more out of
life.
So this is going to be one
lottery where all of us win.
ONTARIO
LOTTERY
CORPORATION.
MIN I8TRY OF
CULTURE ANO.
RECREATION..
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Try itl
Ham is elegant for
Easter dinner
Whatever your tastebuds and
your imagination tempt you to
try, ham can • dress up your
holiday table elegantly. But at
the supermarket counter, the
wide variety of modern hams may
baffle you a bit.
Basically hams fall into two
categories, those that need cook-
ing before you serve them, and
those that don't. A ham marked
"ready to serve" or "fully
cooked" can be served without
further cooking. The flavour is
better though, if you-heat it at 325
degrees F until the internal
temperature reaches 140 degrees
F. This takes about 10 to 15
minutes per pound. Other hams
may be labelled "cook and serve"
Or "cook before eating". Those
must be cooked in a 325 degree F
oven to an internal temperature of
170 degrees F.
A true ham is one that comes
from the hind leg of the hog. It
has been cured and smoked.
Curing is done by artery pump-
ing. The brine is injected into the
artery to penetrate the meat.
Hams are then drained and
smoked. Smoking gives the
distinctive flavour. A ham may
be sold whole or cut in half or
even quartered. Slices may be cut
out of the centre and sold as ham
slices or ham steaks. The shank
half, or lower part of the ham, has
a smaller proportion of meat to
bone and may cost less per pound
than the butt half, the upper
portion of the leg.
Upon purchasing allow 1 /4 to
1/3 pound per serving for bone-
less ham and 1/3 to 1/2 pound for
bone-in ham. As soon as
possible, store the ham, loosely
covered, in the coldest part of
your refrigerator and use within a
week. Most canned hams should
be stored in the refrigerator until
used. Check the label. Because
cured and smoked meats deterior-
ate rapidly in flavour when
frozen, it is recommended that
they be frozen no longer• than two
months.
Ready-to-eat ham steaks are
gaining in popularity because
they can be prepared so quickly.
Serve them without further cook-
ing or heat by panfrying, baking
or broiling. Before cooking, snip
fat edge to prevent curling.
To panfry, rub hot frypan with
fat cut from meat. Brown over
moderately high heat one to two
minutes per side, turn and
continue cooking over moderate
heat one to three minutes.per side
for 1/2 inch steaks and four to six
minutes per side for 1-inch
steaks.
To bake, place meat on rack in
shallow pan. Brush with oil or
melted fat. Bake 1/2-inch steaks
60 minutes in middle of oven at
325 degrees F.
To broil, place meat on cold
rack of broiler pan so that top of
steak is required distance from
heat. Broil according to timetable
below.
Steaks can be brushed with a
glaze and broiled one to tivo
minutes more if desired.
For Easter dinner, Food
Advisory Services, Agriculture
Canada, suggest serving ham
steaks with a currant-mustard
sauce and sauteed apple rings,
Panfry, broil or bake the steaks,
pour sauce over and decorate with
apples for superb spring fare.
- -
Currant-Mustard Sauce
1 cup red currant jelly
1 teaspoOn dry. mustard
2 teaspoons vinegar
2 tablespoons corn syrup
Combine ingredients. Bring to
boil and stir until jelly is melted,
Serve hot. Makes 1-1/4 cups,
Sauteed Apple Rings
2 tablespoons butter
1 tablespoon brown sugar
1 /8 teapoon cinnamon
3 medium apples, cored and cut
in rings.
Combine butter, sugar and
cinnamon. Heat until mixture
begins to bubble. Add apples and
saute over medium heat unth
tender (three to four minutes each
side). Serve with ham, bacon or
sausages._ Makes 12 apple rings,
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