Subject: Baked Ham with Orange-Raisin Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 20 2000 - 15:34:26 EDT
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F O O D F U N N Y
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The mysterious "DRSPAGHETI" strikes again with this food funny:
Bernard was driving along a country road and realized he had to make a
phone call. He was miles from a pay phone so he decided to stop in at
the next farmhouse he found. As he was approaching a house he noticed
a three-legged chicken racing along the road. He followed the chicken
and clocked it at 40 m.p.h.
Well, when Bernie got to the farmhouse he asked the farmer about this
wonderful chicken. The farmer replied, "Well now, when I was at the
college I took up a studyin' at there gee- netics. 'Round here we
love chicken and we're all mighty partial to the drumstick, so I
thought I'd see if I could make me a three-legged chicken. So, there
'tis."
Now Bernie was quite impressed. He asked, "How does it taste?"
The farmer replied, "Well, that's the durndest thing. Ah don't know.
Ain't none of us been able to ketch one a the varmits yet."
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T O D A Y ' S R E C I P E
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In many American homes a baked ham is as much a part of the Easter
tradition as a turkey is on Thanksgiving. This is an old-fashioned
recipe that is sure to please the youngsters and may rekindle fond
food memories in more "experienced" diners.
Baked Ham with Orange-Raisin Sauce
15 - 20 lb (7 - 9 Kg) ham
Whole cloves
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) brown sugar
3 Tbs (45 ml) Dijon-style mustard
1/4 cup (60 ml) cider or malt vinegar
Wash and soak the ham for 1 hour in hot water. Place in a large
roasting pan, skin side down. Place in cold oven and turn oven on to
325F (160C). Cook, allowing 20 to 25 minutes per pound. Before the
last hour of cooking, remove skin and excess fat. Score and stick
whole cloves in ham. Rub with remaining ingredients. Return to oven
and bake 1 hour.
Orange-Raisin Sauce
2 cups (500 ml) water
1 cup (250 ml) sugar
1 tsp (5 ml) salt
2 Tbs (30 ml) all-purpose flour
2 large oranges, seeds removed and coarsely
grated, with juices reserved
3 Tbs (45 ml) cider or malt vinegar
1 Tbs (15 ml) ground cinnamon
1 cup (250 ml) raisins
2 Tbs (30 ml) butter
Combine the water, sugar, salt, and flour in a saucepan over moderate
heat, stirring constantly until mixture boils and becomes clear. Add
the grated oranges along with the reserved juice to the saucepan. Add
the vinegar, cinnamon, raisins, and butter. Simmer covered for 20
minutes. Makes about 3 cups (750 ml).
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