March 30, 1956 Ham for Easter, Orange Glaze for Ham, Sweet Potato Puffs, Hot Cross Buns

 Ham for Easter

To bake ham follow directions in chart

Baking Time Table

Oven Temperature-- 325 degrees

Open roasting pan--no cover--no water

                                     Thermometer           Minutes
                                         Reading             Per Pound
Ham, whole uncooked
10-12 pounds                     160 F                  18-20

Ready-to-eat                      130 F                     10

Ham, half uncooked
6-8 pounds                         160 F                     25

Ready-to-eat
6-8 pounds                         130 F                    10

Picnic (shoulder)                 170 F                  30-35

Boneless But                       170 F                  40-45
(cottage roll)

Times given are for ham at room temperature when started. Since heat penetrates a thick piece of meat lime a ham very slowly, additional time should be allowed when meat has been taken from refrigerator a short time before roasting.

Note: Many hams on the market carry cooking directions which should be used for that particular kind.

Orange Glaze for Ham

(Half hour before ham is done, take from oven. Remove rind if necessary. The fat surface may then be scored and glazed.)

1 c. brown sugar
1 T. flour
1 t. dry mustard
1 T. vinegar
3 T. frozen juice concentrate

Combine ingredients, stirring until smooth. Spread over ham and return to oven about 30 minutes or until glaze is set.

Sweet Potato Puffs

2 c. seasoned mashed sweet potatoes
4 marshmallows
3/4 c. crushed sugar coated cereal flakes

Cut marshmallows in half. Shape about 1/3 to 1/2 c. potatoes into pattie about 1 inch thick. Push one-half marshmallow into center. Roll in crushed cereal flakes. Place in greased cookie sheet and in moderate oven 350 degrees for 12 minutes or until lightly browned.

Hot Cross Buns

1 c. milk, scalded
1/4 c. shortening
1/3 c. sugar
1/2 t. salt
1 t. sugar
1 cake compressed yeast or 1 pkg active dry
2 T. lukewarm water
1 egg, slightly beaten
1/2 c. seedless raisins
3/4 t. cinnamon
1/4 t. allspice
3 1/2 to 4 c. flour
1 egg white

Combine milk, shortening, sugar and salt. Cool to lukewarm. Mix 1 t. with yeast that has been softened in 2 T. warm water. Add egg, raisins, spices and enough four to make a soft dough. Cover and let rise until doubled in bulk. Knead until smooth and elastic, 3 to 4 minutes. Shape into 2" balls and arrange on a greased baking pan. Brush each bun with egg white, cover and let rise until doubled in bulk. Snip a deep cross in the top of each with scissors. Bake at 400 degrees for about 15 minutes. Remove from pan immediately. Cool on a cake rack. When cool, fill cross on top with confectioners sugar icing. Yield: 2 dozen. (Use a 9 inch square pan.)

Interesting Variation: Easter Nests

Roll dough 1/2 inch thick. Cut with 2 1/2 inch doughnut cutter. Put on greased baking sheet and allow to rise until light. Bake at 400 degrees for 15 minutes. When slightly cooled, frost with plain icing and arrange 3 or 4 colored jelly beans in the center of each bun. Above recipe makes 3 dozen Easter Nests.