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What’s for dinner this Easter?  For millions of American families, that question is easily answered- ham  of course! If you have not purchased a ham and want  leftovers, it’s best to buy a bigger ham….. Oh, really!

Ham’s strong flavor creates many memories. Ham is traditionally popular in the springtime as hogs  were typically slaughtered in the fall and then cured over the long winter months. Spring is the first opportunity our ancestors had to sample the freshly cured hams. Today we have old-time flavor with modern-day convenience.

Today’s ham is an especially lean meat. A 3-oz. serving has only about 150 calories, the size of two decks of cards, side by side. Pound for pound, boneless hams  will feed about twice as many people as bone-in hams. This works out to four or five servings per pound of boneless,  or two to three servings per bone-in one pound. If you are wanting leftovers you should have about 2 lbs. more than suggested.

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PINEAPPLE 
GLAZE FOR HAM
1/2 c. packed brown sugar
2 T. pineapple or orange juice
1/2 t. dry mustard

 In a small saucepan, over medium heat, combine all the ingredients stirring constantly to dissolve the sugar. The last half of baking,  spoon over the ham. Makes about 1/2 c. of glaze.

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HAM & BROCCOLI CASSEROLE
1-1/2 c. elbow macaroni, uncooked   
4 c. fresh broccoli florets
1 large onion, finely diced (about 1-1/4 c.)
1 c. cubed ham
1 small sweet red pepper, diced
2 T. butter or margarine, divided
1/3 c. flour
4 c. milk, warmed
2-1/2 c. shredded cheddar cheese
1/4 c. snipped fresh parsley
2 t. Dijon mustard
1/2 t. each, garlic powder and Italian seasoning
1/4 t pepper
1/4 c. dry bread crumbs

In a large saucepan, cook macaroni according to package directions. Meanwhile, place 1-inch of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer 4-5 minutes or until crisp-tender. In a large saucepan, sauté onion, ham and red pepper in 1 T. butter until veggies are crisp-tender.  Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil, stirring constantly, for 2 minutes or until thickened.

Stir in cheese, parsley mustard and seasonings until blended. Drain broccoli and macaroni; stir in cheese sauce. Transfer to a greased or sprayed 2-1/2 qt. casserole. In a small skillet, melt remaining butter; stir in bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350 degrees for 30-35 minutes, or until heated through and bubbly around edges.   Makes 8 servings.

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HAM & CHEESE
POTATOES
1 can cream of celery soup, undiluted
1 c. sour cream (8 oz.)
1/4 c. water
1/4  t. pepper
1 – 28 oz. pkg. frozen O’Brien potatoes, thawed
1 c. cubed process cheese
1-1/4 c. cubed ham

In a large bowl, combine first 4 ingredients. Stir in remaining  ingredients. Turn into a 9x9-inch baking dish or 2-qt. casserole. Cover and bake at 375 degrees for 30 minutes. Uncover and bake 10 minutes longer or until bubbly.  Let stand 8 minutes before serving.   Makes 4-5 servings.

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APPLE HAM SALAD
 2 T. mayonnaise or salad dressing
1/4 t. prepared mustard
1/2 t. honey                      
1/2 t. lemon juice
Dash of cloves
1/2 c. julienned ham (matchstick size pieces)
1 unpeeled small Red Delicious apple, diced
1 celery rib, sliced 1/4 inch thick
Lettuce leaves, optional
1/4 t. sunflower seeds, optional

In a medium bowl, blend first 5 ingredients. Stir in ham, apple and celery. Cover and refrigerate for 1 hour. Serve on a bed of lettuce if you like. Sprinkle with sunflower seeds.  Makes 2 servings.  Note: If you don’t have honey, substitute 1/2 t. sugar.


Thought for the Day: We wish you a joyous Easter day, celebrating the Good News that  Christ is Risen (Christos Voskres), He is Risen Indeed (Voistinnu Voskres), Alleluia!   

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