Newspapers / The News-Journal (Raeford, N.C.) / Dec. 19, 1985, edition 1 / Page 33
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Local cooks lend a hand with Christmas fixings As the Christmas season grows near, I'm sure a lot of you will be busy in the kitchen preparing food for your family, guests, or for gifts. We thought you might enjoy having some new recipes to try. Several people have shared some of their favorite recipes with me to share with you. 1 appreciate the help of everyone who contributed a recipe. I'm sure there are a lot of you who have good recipes, and I would urge you to share them with me throughout the year to use in my column. Since I gave information at Thanksgiving on cooking turkeys, I thought I would give information on buying and cooking ham and picnic shoulders. If you have any questions about any of your holi day cooking, be sure to call our of fice at 875-2162 and we will try to get the answer for you. Ham is meat from the hind leg of a hog. They are sold as fresh pork roasts or arm roasts, fresh or smoked hock, or smoked picnic "hams." Although picnics are not as large or lean as ham, they are excellent for a meal, followed by ham salad, sandwiches and casseroles. Labels Identify Product (Fully Cooked means it has been smoked and cooked and does not need further cooking. Cook before eating means the meat should be heated to an inter nal temperature of at least 160?F before serving. Smoked and cured pork has been pumped with curing ingre dients (mostly water, salt, sodium nitrite, phosphate) before smok ing. Portion on the shank or butt sec tion of a ham means the centcr "select" slices have been removed. Half on the shank or butt means the center ham slices have not been removed. ' Storage ? Canned hams/picnics: Read label. ? Almost all need refrigeration. Fresh ham/picnic: Store 2-3 days in refrigerator or freeze for longer storage. Smoked and/or Cured: Refrigerate for up to a week. If frozen, use within 2 months for best qualitv. Preparation ~ Read label for degree of cooking it has already received. If desired, reheat fully cooked ham to an internal temperature of 140 ?F. "Cook Before Eating" hams should be On the Front BurnerV) ** j Alice Pettitt If-* jfl Home Economics I A ten l heated to 160?F. before serving. Buying Tips - Look for a small amount of surface fat and a short hock. Picnics: A 6-7 pound picnic yields about 4-4 pounds of edi ble meat. For a family of four this could be: a) one meal of baked ham. b) Sandwich or breakfast ham for two meals. c) Ham bits and pieces for a casserole or ham salad; and d) Ham bone for a bean soup. Hams - Whole Ham: A 15-pound whole ham yields about 11-12 pounds of edible meat. V* ? V* of this can be served as ham slices or chunks. V* ? '/? will be small trimmings. At 4 ounces per serving, that is 36 servings as slices and at least three pounds to use in salads, casseroles and soups. Smaller Ham Cuts: The whole ham can be cut into (he shank end and the butt end (toward shoulder). Shank Portion: Short plump shanks with a small round bone in the center of the ham are good buys. Cost less than the butt end. Butt: Meatier but more difficult to carve than shank. Baking Place meat, fat side up, on a rack in a shallow baking pan. If desired, score ham fat in a dia mond pattern using a paper strip for a cutting guide. Make cuts only about Va inch deep. Insert a meat thermometer. Do not add water or other liquid and do not cover the baking pan. (Follow the label directions for heating canned hams). Bake the ham in a 325 * oven un til the meat thermometer registers the specified internal temperature. (Check the label to see whether the ham is fully cooked or a cook bet ore-eating ham. If the ham is not marked, use the cook-before eating temperatures and times.) Fully cooked and canned hams should be heated to 140 ^ internal temperature. Cook-before-eating hams should be baked to an inter nal temperature of 160?. If desired, prepare a glaze for the ham. To glaze the ham spoon off fat from the baking pan 20 to 30 minutes before the end of the baking time. Brush the glaze over the meat. Continue baking and basting with the glaze till the ther mometer registers the desired inter nal temperature. Use the baking times given in the chart below as a guide to the total cooking time for a particular type and size of ham. Easy Mustard Glaze V4 cup packed brown sugar 2 tablespoons orange or pineapple juice Vi teaspoon dry mustard Combine sugar, fruit juice, and dry mustard. Spoon over ham 2 or 3 times during the last 30 minutes of baking time. Makes about XA cup glaze. Carried Cranberry Glaze x/i cup chopped onion 4 teaspoons curry powder V4 cup butter or margarine 1 16-ounce can whole cranberry sauce 2 tablespoons light corn syrup Cook onion and curry powder in butter or margarine till onion is" tender but not brown. Stir in cranberry sauce and corn syrup; heat through. Spoon some of the mixture over ham during the last 20 to 30 minutes of baking time. Reheat remaining mixture and pass with meat. Makes about 1*4 cups glaze. mi Rhm*?I (total frwM On? Bake meat at a constant 325" oven temperature >?*> CmM Hmm Whole. Bone In 10 to 14 140* 2^ to JVl hf?. Hall. Bone In 3 lo 7 |40' |Vtto2'?hr% Whole. Bonekvs I0tol2 140 3 to 3V* hr* Half. Bonelc\% 5 lo 7 I40J 2to2V*hrv Portion. Boneless 3 to 4 140 I to I Vi hn Whole. Sam 10 to 12 140* 3 to 3'i hrs Boneku Half. Semi- 4 to ft 140 IH to 2v* tm Booetev, C anned Ham I V* to 3 140 Itol^hrv J to 7 140' I 'i to 2 hrs 7 to 10 140* 2 to 2 '-7 hr\ 1 ooh- Before- (at t?? Ham Whole 10 to 14 160 JVi lo 4 tuv Half 5 to 7 100 3to)uhr\ Shank Ponton J to 4 160 2 to 2*-7 htv Rump Portion 3 to 4 160 2 to 2 V"; hf\ Low-calorie baking Baking is half the fun of the holiday season. But as more and more people watch their calories, (Continued on Page 12) Greetings of the Season Wishing a bountiful harvest of holiday cheer to all our friends and neighbors! Merry Christmas! Southeast Farm Equipment IHERKY CfiRISTmnS We're delighted to have you as our eustomers. May your Christmas be filled with all the Season's joys. McLauchlin Hardware and Lock Company M^T. May your Christmas be filled with good will, abundance, and the tran quility of faith. Sears Catalog Merchant EL WOOD AVE. May your Christmas sparkle and shine, may it be decorated with every happiness. Elwood's Carpet Care Elwood Townsena. owner 875-5668 Happ>J Holidays Dashing your way with a sleigh full "'S* .> / of g<xxi wishes for a Merry Christmas. Harrison R. Daniels System Manager
The News-Journal (Raeford, N.C.)
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Dec. 19, 1985, edition 1
33
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