LW'EM^t Cgatlotte $o8t
Thursday, April 6, 2006
Richly seasoned ham makes
handsome Easter centerpiece
HIE ASSOCIATED PRESS
Ham for Easter is a tradition. That doesn't
mean it has to be ho-hum.
Here’s a baked, ham dish with a certain dis
tinction, that is, different without beir^ discon
certing—and in no way difficult to make.
Red wine and cracked black peppercorns are
the power basis of a simple but effective com
bination of ingredients that gives this ham
both a burnished glaze and rich flavor.
The recipe tester made a version of the ham
using pinot noir as an alternative to the first
choice, cabernet sauvignon, and reports that
bolh wines gave good results, widi the pinot
noir a htfle fiaiitier. Which to use is up to per
sonal preference. The wine’s flavor is what
counts—all the alcohol evaporates in the cook-
Cracked black pepper, which is specified, is
the very coarsest grind.
The starter recipe calls for a 6- to 8-po\md
ham and makes 12 to 16 servings. If that’s not
enou^ for your hearty party there are simple
instructions for expanding the dish to serve 20
to 25 diners.
Baked Ham With Cabemet-Peppercom
6- to 8-pound smoked, bone-in ham (shank
21/2 cups cabernet sauvignon or pinot noir
2 tablespoons finely chopped cdpollLni onions
1/2 teaspoon finely chopped fi:^sh thyme
1 teaspoon cracked black pepper
5 tablespoons honey
1 cup canned reduced-sodium chicken broth
1 tablespcwn cornstarch
1 tablespoon butter
Heat oven to 350 F.
Combine wine, onion and thyme in medium
saucepan. Bring to a boil; reduce heat. Simmer,
uncovered, for 5 minutes. Remove finm heat.
GEORGE MOSES HORTON
Set aside 1 cup wine mixture for serving sauce.
Place ham in shallow baking pan; score by
making diagonal cuts, about 1/8-inch thick, in
a diamond pattern in surface of ham. Sprinkle
with pepper and rub into surface cuts with fin
gers. Brush ham vrith 3 tablespcons honey
Pour 1/4 cup of remaining wine mixture over
ham. Bake ham in center of350 F oven for 11/2
to 21/2 hours or imtil an instant-read ther
mometer inserted in the thickest portion (not
touching bone) registers 140 F (about 15 to 18
minutes per pound), basting every 30 minutes
with 1/4 cup more of remaining wine mixture.
Remove ham fi'om oven Transfer ham to cut
ting board. Loosely cover with foil. Let rest for
10 to 15 minutes before slicing Discard wine
mixture in pan.
Meanwhile, combine 1/2 cup reserved wine
mixture and chicken broth in medium
saucepan Bringto aboil; reduce heat. Simmer,
uncovered, imtil mixture is reduced to 1 cup.
Stir cornstarch into remaining 1/2 cup
reserved wine mixture, then stir mixture into
hot wine-broth mixture. Add 2 tablespoons
honey and butter. Bring to a boil; reduce heat.
Simmer, uncovered, for 2 minutes, stiiring
Makes 12 to 16 servir^.
Nutrition information per serving: 444 cal.,
28 g total fat (10 g saturated), 125mgchol., 133
mg sodium, 9 g carbo., 34 g pro,, 0 g fiber.
Note: Tb serve a crowd of 20 to 25 guests, use
a 14- to 16 pound ready-to-eat, whole bone-in
ham. Double the remaining ingredients in
recipe, and ingredient proportions in recipe
Bake ham in center of heated oven for 31/2 to
43/4 hours, or until an instant-read thermome
ter inserted in the thickest portion (not touch
ing bone) registers 140 F (about 15 to 18 min
utes per pound), basting every 30 minutes with
1/2 cup more of remaining wine mixture.
UNC renames dorm for slave poet
THE ASSOCIATED PRESS
University of North Carolina
at Chapel Hill will rename a
dormitory for Greorge Moses
Horton, a Chatham County
slave and poet.
Horton, who hved fi’om
1798 to 1883, would recite
love poems for students who
bou^t them for their sweet
hearts. He later became the
first black man in the South
to publish a book of poetry
Horton’s themes included the
cruelty of slavery Civil War-
era politicians and campus
“His poetry was sufficientiy
important that it helped to
put the university on the map
fiom a hterary standpoint,”
said William Andrews, the
school’s senior associate dean
for fine arts and humanities.
Andrews wrote a letter to the
school’s naming committee on
behalf of the name change.
The school will rename
Hinton James North
Residence Hall for Horton
this fall at a dedication cere
is African American
^ 35% of patients awaiting
r kidney transplants
are African American
Record number of
blacks leave Big Apple
Continued from page 3B
with chfldi'en who left the city moved to nearby suburbs com
pared with two in three white marri^ couples with children.
More than one-third of these black couples moved to the
“This si^ests that the black movement out of New York City
is much more of an evacuation than tiie movement for whites,”
said WiUiam Frey a demographer for the Brookings
Institution, told The Times.
The black population declined for the first time since 1863
when blacks were attacked duiing Civil War draft riots.
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