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Show Frosfcd Buffer Ksm Vtth Pineapple it . . y x 2 a Vo' Here's a dish that's ready for a party. . TBaked ham in any form just naturally calls for pineapple. Here's a Frosted Buffet Ham with a delicious pineapple glaze and garnish one of the most festive meats you could serve (to guests. The easy-to-make frosting is a combination of sour cream and tangy horseradish. "" w Frosted Buffet Ham is an exceptionally good looWngTnd good tasting dish for your next Buffet Supper. Slice the ham thin and serve with hot roih or pumpernickel bread and a cool, molded salad. FROSTED BUFFET HAM yJ l (7 to 9 lb.) canned ready- ' teaspoon dryrrlustardrV' to-eat ham 1 cup thick sour cream J y . Ground cloves '2 cup mayonnaise K cup brown sugar (packed) 4 tablespoons bottled K2 teaspoons dry mustard for horseradish , i J Sfaze . 1 can pineapple tidbits) f cup pineapple syrup Green pepper strips J Remove ham from can. Place in shallow roasting panTj Pat surface with cloves. Combine brown sugar, dry mustard ' and pineapple syrup. Spread over ham. Bake in moder- ately hot oven (375) 45 minutes to 1 hour to glaze skinJ Cool and chill several hours or overnight. ' Moisten the teaspoon dry mustard and blend with sour cream, mayonnaise and freshly opened horseradish. Frost? all over cold ham. Decorate as desired with drained pine-j apple tidbits or slices and strips of green pepper. j Note: Double the amounts for the frosting and serve hall 'ofUas a sauce separately, if youjike.""'"" ' . J |