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March 2002 Issue
Baked Ham
by Ronda L. Halpin
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At the end of the month, many of us will be enjoying a beautiful baked ham for Easter with our families. But, once all of the festivities have died down, you're likely to find yourself with a lot of leftovers.

Well, as far as I'm concerned, that's one of the best aspects of the whole get together! Leftover Easter ham means that our table will be graced with light and fluffy ham and cheese omelets on those mornings that have been touched with a little more of a chill than I'd like. It means that thinly sliced pieces of ham will find their way into grilled ham and cheese sandwiches. And, my personal favorite, it will find its way into some delightful comfort food that takes advantage of my favorite kitchen appliance -- my slow cooker.

This month, I'm featuring a favorite glaze for making your own baked ham and a one dish meal that will warm you on a chilly night. If you don't feel like making the stew in the same week in which you've made your ham, feel free to carefully wrap your leftover ham and freeze it for up to 3 months.

Feel free to try this month's selection of recipes as is or add some touches of your own. I also encourage you to share your leftover recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Marmalade Glaze for Baked Ham

Choose a marmalade with lots of peel in it. The chunkier the marmalade, the less likely that it will burn while baking.
  • 1 (8 oz.) jar orange marmalade
  • 2 T. finely minced ginger
  • 1 T. packed dark brown sugar
  • 1 clove garlic, finely minced
In a small bowl, mix all of the ingredients until they are very well-mixed. When ready, spread the glaze over your ham, using a spatula. Bake as directed.

Warm any remaining glaze in a small saucepan and add enough orange juice to the mixture to make it appropriate for dipping.

  • Yields: Enough glaze for a 20 pound ham
  • Preparation Time: 5 minutes
 

 

Ham and Lentil Stew

This stew can also be cooked on the stovetop by combining the ingredient as described below and simmering for 1 hour. For the best flavor infusion, though, use your trusty slow cooker!
  • 2 medium baking potatoes, washed & diced
  • 2 carrots, washed & sliced
  • 1/2 red onion, sliced into thin wedges
  • 3-4 c. cooked green lentils
  • 1 (14 oz.) can diced tomatoes
  • 3 c. chicken broth
  • 3 cloves garlic
  • 2 bay leaves
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. paprika
  • 2 c. cubed ham
Layer the potatoes, carrots, onions, lentils and tomatoes in a slow cooker. In a bowl, combine the chicken broth, garlic, bay leaves, salt, pepper and paprika. Pour the mixture over the vegetables and cook on LOW for 6 hours.

In the last hour of cooking, add the ham, mix the stew and set the slow cooker on HIGH. Serve hot with crusty bread.

  • Yields: 6-8 servings
  • Preparation Time: 7 hours
 



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