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Special Baked Ham Lesson |
Baked Ham:
Place a whole or half SWIFT'S PREMIUM HAM, that comes in blue wrapper, fat side up, on a trivet, in an uncovered roasting pan, wrapped loosely in the inner wrapper or in a clean wrapping paper. Bake slowly at 325 Fh. about 15-20 minutes per pound for large hams weighing 12 pounds or over and 25 minutes per pound for smaller hams or half hams. Test with metal skewer toward end of cooking period, or use meat thermometer. Do not overcook or ham will be difficult to slice attractively. When ham is done, remove it from oven, and pour fat out of roasting pan. Add about 4 cups hot water. With scissors, make a slit lengthwise thru the skin of the ham whether skin covers whole ham or just the shank portion, and remove rind very carefully. Spread or pad ham with the following: 1 cup of brown sugar solidly packed. Drizzle entire surface of ham with about 1/3 cup of honey. (For very large hams use more sugar and honey.) Replace in oven, raising temperature to 425 Fh., and continue to bake about 15-20 more minutes or until nicely glazed.Swift's Premium Quick Serve Ham (In Red Wrapper): Requires only about 8-10 minutes cooking for each pound, at 325Fh., or if preferred, it may be served cold without any further cooking.
The above methods are used in the baking of Swift's premium hams. If other brands are used, follow instructions given on wrappers.
Glazed Sweet Potatoes:
Six very large Yams or Jersey Sweet Potatoes, (or 8 medium) cooked in small amount of water, in a covered pan, about ½ hour or until tender, but not too soft. When cool, peel and slice in halves or leave whole. Place on buttered baking sheet. Pour glaze over them made as follows: 1 cup brown sugar, ¼ cup strained orange juice, 1 tablespoon butter. Cook these ingredients about 5 minutes or until clear. Pour this glaze over potatoes and bake about 30 minutes in a 350 oven, or until potatoes are soft. Baste several times with glaze in pan. When potatoes are done, brush with glaze that is left in pan. Arrange attractively on platter and garnish with parsley and vegetable flowers.
Glaze Orange Daisies for Decorating of Hams:
With paring knife, mark 8 section son skins of 2 large or 3 medium California oranges, being careful not to cut too deeply. Remove skins very carefully. Trim sections to simulate large or small petals. Place in sauce pan, cover with cold water, and bring to a boil; then lower flame and let simmer for about 15 minutes, having skins always submerged in water.
Drain, and place them in syrup that has been made with 1/3 cup granulated sugar and 1/3 cup water. Let cook gently in syrup for about 15 minutes or until they look glazy and somewhat transparent. When done, drain well, and when cool arrange 7 large petals on upper largest part of ham, holding petals down with long stemmed cloves. On petals on upper largest part of ham, holding petals down with long stemmed cloves. On side of ham, arrange 2 or 3 flowers with only 3 smaller petals, 6 or 7 petals may be place don shank end, holding them in place with wood pins. Use red maraschino cherries for centers of flowers, holding them down with wood pins. Cut the left-over oranges crosswide into thick slices, brush with melted butter and sauté on both sides for several minutes in brown sugar and butter. Arrange around ham and place whole or half glazed sweet potatoes on orange slices. Fill open spaces with parsley bouquets.
Butter Paddling of Lilies:
Place paddles in boiling water for 1 minute only when new. Then soak them in ice water for about 1 hour or longer each time before using, wash butter in ice water, squeezing it only with the hands until waxy and free form lumps, dipping hands into hot water occasionally. With corrugated side of paddles, form balls of uniform size; then with plain side flatten balls into thin patties. Dip paddles into ice water often, or butter might stick. Mold each patty to simulate a lily, curving one side. Make centers with small pieces of butter on corrugated side of paddles. Decorate each lily with parsley. After butter is washed, it is better not to have it too hard nor too soft when molding.
Butter Paddling of Grapes:
Shape a foundation of washed butter. Make about 20 medium size balls. Keep in ice water. Arrange on foundation of washed butter, then add green coloring to more soft washed butter and work it with a fork. With hand, continue to work butter until thoroly blended. Allow green butter to stand in ice water until firm. Make stem, then make leaves by shaping ovals of butter and flattening them. With knife, mark lines on leaves to simulate veins. Arrange on grapes. If butter adheres to paddles, wash paddles in warm water and soak again in ice water for a few minutes.
Butter Paddling of Roses:
With corrugated side of paddles, form balls of uniform size; then with plain sides, flatten them into thin patties, dip paddles into ice water often, or butter might stick. Mold one patty to simulate a rose center. Then arrange about 7 or 8 thin patties around center to form a rose. Place on platter and garnish with parsley. These roses may be made in different sizes.
Apple Filling for Apple Squares
1 ½ lbs. of Jonathan or Winesap apples, peeled, cored and cut into about 16 sections. Pour 2 tablespoons lemon juice over them.
½ cup granulated sugar, ¼ teaspoon salt
½ cup hot water
About 1 tablespoon of cornstarch combined with 2 tablespoons cold water
1 tablespoon scalded raisins or currants may be added (will darken mixture a little),
2 tablespoons coarsely broken pecans or walnuts
Little cinnamon and nutmeg, about 1 tablespoon of butter or oleomargarine
2 tablespoons of bread crumbs
Combine hot water, granulated sugar, and salt. Allow to come to boiling point, and when clear, add apple slices. Cover and cook very slowly (about 15 minutes) until slices are tender but not too soft. Pick up with perforated ladle and drain thoroly. Combine the cornstarch and cold water and add to the hot syrup. Cook until thick, and then add to apples, mixing gently until they take on a glaze. Allow to stand until cold; then fold into apple mixture the scalded raisins or currants and the nuts. Pour entire mixture into crust that has been sprinkled with 2 tablespoons of bread crumbs. Dot top of apples with 1 tablespoon of butter and sprinkle with little nutmeg and cinnamon. Brush ends of dough with milk, place upper crust on, and seal well with fingers or fork, so that crusts do not open in baking. Brush top with milk, prick with fork, and bake in a 425 Fh. oven about 40 minutes or until brown. Allow to cool on cake rack. Remove cake from pan when cool, and over with icing made with ¾ cup confectioners sugar, ¼ teaspoon vanilla, and 1 tablespoon of hot milk. Use more sugar or milk if necessary. Let stand until icing is absolutely set and cake is cool. The with a saw-edge knife, cut carefully in 16 squares. The squares may be served in paper cups and tops decorated with tiny buttercream or cream cheese rosettes and green leaves. Use a 7x7x1 inch square pan.Dough for Apples Squares
1 ½ cups sifted bread flour
½ teaspoon baking powder, ¾ teaspoon salt
¼ cup of Swift's Bland Lard OR vegetable shortening and ¼ cup of butter or oleomargarine
¼ cup cold milk
Combine dry ingredients and sift together several times. Cut shortening into dry ingredients with pie blender until it looks like very fine meal. Do not have shortening too firm nor too soft. Add milk slowly, mixing with a fork until mixture leaves side of bowl. Knead gently on covered board for a few seconds. Chill for about 15 minutes if necessary. A lard or vegetable shortening may be used; in that case use 2 tablespoon less.Back to top | Previous Lesson | Table of Measures | Back to Index