Sauce your ham in something more than pineapple this year


April 15, 1992|By Sherrie Ruhl | Sherrie Ruhl,Staff Writer

A plump Easter ham is a holiday tradition for many of us. Here are some glaze recipes for a reader who wanted something a little different.

These recipes are for a reader who wanted ham glaze recipes beyond the ordinary. Sandy Baker, of Baltimore, says it's important to score the ham before glazing. This keeps the glaze from running and allows the flavor to penetrate.

Brown sugar glaze

1 cup firmly packed brown sugar

2 tablespoons flour

1/2 teaspoon dry or prepared mustard

1/8 teaspoon cinnamon

3 tablespoons dry sherry, vinegar or water

Combine all ingredients and mix well. Spread on precooked ham before reheating.

Spicy raisin sauce

1/2 cup firmly packed brown sugar

1 tablespoon cornstarch

1/4 teaspoon cinnamon

1/4 cup raisins

1 tablespoon margarine or butter

1 cup water

2 tablespoons lemon juice

In small saucepan, combine brown sugar, cornstarch and cinnamon. Add remaining ingredients, stir to combine. Heat until mixture boils and thickens, stirring occasionally. Simmer about 10 minutes or until flavors have blended. Spread on precooked ham before reheating.

It took a while but at last we have a recipe for a Reisterstown reader who wanted a turnip dumpling recipe. The recipe is from Wanda Montgomery of Bel Air.

Turnip dumplings

1 cup cold mashed cooked turnip

1 cup flour

4 eggs

salt to taste

Mix together all ingredients and drop by teaspoon into a hot broth of any kind. Cook covered for 15 to 20 minutes.

Kathy Boettinger's request for homemade dog biscuit recipes turned out to be a real howler. Lots of our readers, it seems, enjoy making treats for their favorite canines.

This recipe is from Deborah Millirons of Reisterstown. She recommends that you buy dry ingredients from your local grocery store's bulk food aisle. This will save you plenty, she says. For a special treat, she adds crumbled crisp bacon and bacon drippings to the batter before baking.

My Golden Retriever's favorite dog biscuits

2 cups whole wheat flour

2 cups all purpose flour

3/4 cup cornmeal

4 tablespoons vegetable oil

4 bouillon cubes

2 cups boiling water

Combine first four ingredients. Mix well. Dissolve bouillon cubes in boiling water. Add bouillon to flour mixture. Mix to make a stiff dough. Roll onto a floured surface. Cut out shapes with a doggie cookie cutter. Bake in 300 degree oven for 30 minutes. Let stand overnight to harden.

Recipe requests

* David Johnson of Baltimore wants a grilled tenderloin recipe that will feed a crowd. The tenderloin is marinated in a soy or terayki sauce overnight, he says.

* Michelle Husam of Milton, Pa., is searching for a pocket steak recipe. "I read about this recipe about a year ago in a popular woman's magazine, and the only ingredient I can remember is taco sauce."

* Andy Brizzolara of Pasadena is looking for a "slim gourmet" recipe called Baghdad Chicken.

Recipe finder

If you are looking for a recipe or can answer a request for a long-gone recipe, write to Recipe Finder, Food Section, The Evening Sun, Box 1377, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number.

And remember: Recipe Finder does not, under any circumstances, send recipes through the mail.

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