COOK'S CORNER EASTER HAM HAS THAT GLAZED LOOK.Byline: Natalie Haughton Food Editor For many Easter celebrations Sunday, be it brunch or dinner, ham in some form will be on the menu, either as the centerpiece or in a supporting role supporting role n → second rôle m supporting role n → ruolo non protagonista . Not only versatile and easy to prepare, it lends itself to different flavor twists. Included are a few of my favorite My Favorite is an independent synthpop band from Long Island, New York. They released two CDs: Love at Absolute Zero and Happiest Days of Our Lives. My Favorite broke up on September 14, 2005, when singer Andrea Vaughn left the band. fast ``can't beat'' glazes, along with a new one featuring onion-flavored mustard and marmalade. And in the leftovers arena, try the Creamy Dijon Pasta With Vegetables. It's a winner - and goes together in a breeze. Meanwhile, following are some ham baking tips to get you through Easter with ease and style. Most hams today are sold fully-cooked and ready to eat. But check the label. If ham has a covering of a layer of fat, score it before baking (otherwise, don't). There are many theories about basting baste 1 tr.v. bast·ed, bast·ing, bastes To sew loosely with large running stitches so as to hold together temporarily. and glazing - it depends on the cook. Some glaze the top of the ham before sliding it into the oven. Others baste baste 1 tr.v. bast·ed, bast·ing, bastes To sew loosely with large running stitches so as to hold together temporarily. at 15- to 20-minute intervals throughout the cooking period. And some just prefer to glaze during the last 20 to 60 minutes of baking time. However, be aware that sugar in glazes (or in jams and sauces used in them) has a tendency to burn. To serve a fully cooked ham hot, place it on a rack in a shallow, foil-lined baking pan (uncovered) in a 325- to 350-degree F oven until the internal temperature reaches 140 degrees F at the center of the thickest part. If you buy a ham labeled ``cook before eating,'' it must be cooked to an internal temperature of 160 degrees F. When serving bone-in hams, plan on two to three servings per pound. Figure boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" hams will yield about four to five servings per pound. After removing the ham from the oven, let it stand, covered with foil to keep it warm, at least 15 minutes before slicing. Wrap and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. any leftover ham and use within three days. SWEET-SOUR APRICOT GLAZE 1 cup apricot preserves 2 tablespoons (OR more to taste) Dijon mustard Combine preserves and mustard, mixing well. Heat a few minutes in a microwave oven, if necessary to blend thoroughly. Spoon some on top of ham at beginning of baking time and then during last 30 to 45 minutes. Use any excess to brush over ham slices on a serving platter. Makes 1 cup. TANGY HAM GLAZE 1/2 cup peach preserves 2 tablespoons chili sauce 2 teaspoons prepared horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. (from a jar) 1 teaspoon dry mustard Noun 1. dry mustard - a substance such that one to three tablespoons dissolved in a glass of warm water is a homemade emetic powdered mustard emetic, nauseant, vomitive, vomit - a medicine that induces nausea and vomiting Combine preserves, chili sauce, horseradish and mustard. Spread glaze over glaze over Verb to become dull through boredom or inattention: the listener's eyes glaze over Verb 1. ham 20 minutes before end of baking time. Makes about 2/3 cup. APRICOT HAM GLAZE 1 (16-ounce) jar apricot preserves 2 tablespoons brown sugar 3 tablespoons sherry Combine all ingredients, mixing well. Spoon some of glaze on top of ham during last hour of baking time and then again 1/2 hour before end of baking. Heat any remaining glaze in a microwave oven and spoon over ham slices on a serving platter. Makes about 1 1/2 cups glaze. SWEET ONION HAM GLAZE 1/2 cup sweet onion mustard 1/2 cup orange marmalade Combine all ingredients. Brush mixture on ham frequently during last hour of baking time. Makes 1 cup. CREAMY DIJON PASTA WITH VEGETABLES Water 6 ounces fusilli fu·sil·li n. Pasta in short spirals or corkscrews. [Italian, from pl. diminutive of fuso, spindle, from Latin f  sus.] OR tubular pasta 1 (8-ounce package cream cheese, at room temperature 1/2 cup OR more milk 1 1/2 to 2 tablespoons Dijon mustard 1 cup diced cooked ham OR chicken 1 (16-ounce) package frozen broccoli, carrots and cauliflower cauliflower (kô`lĭflou'ər, käl`ĭ–), variety of cabbage, with an edible head of condensed flowers and flower stems. Broccoli is the horticultural variety (botrytis); both were cultivated in Roman times. , thawed and drained 1 (4 1/2-ounce) jar sliced mushrooms, drained 1/2 teaspoon seasoned salt 1/4 teaspoon garlic pepper 1/2 cup grated Parmesan cheese In a large pot of boiling water, cook fusilli until just tender, 10 to 12 minutes. Drain well. In a glass measuring cup or bowl, combine cream cheese and milk. Microwave on high power 1 to 2 1/2 minutes, stirring every 30 seconds until smooth. Stir in mustard. Add to pasta in pot. Stir in ham, vegetables, seasoned salt and pepper. Cook, stirring occasionally, until vegetables are very hot and crisp-tender, 5 to 7 minutes. Serve topped with a sprinkling of grated Parmesan cheese. Makes 4 servings. From ``365 Easy One Dish Meals,'' by Natalie Haughton |
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