OCR Text |
Show SPRINGTIME SUNDAY DINNER Is baked ham a favorite at your house? It can be a traditional dinner at any time of the year for most occasions. To add sparkle for spring, why not dress ham up with a glaze? The secret for this is canned condensed consomme, combined with pineapple preserves and lemon juice to make a tempting glaze. Parslied new potatoes ring this rosy ham, and a delectable combination of green beans and mushrooms complete the main course. Finish this spring Sunday dinner with a sunny cloud of lemon chiffon pie, garnished with mint leaves. Incidentally, this ham will serve six to eight persons gener ously and leave you enough tempting leftovers for a Monday night casserole. Pineapple-Glazed Ham 10 to 12 pound ready-to-eat 1 jar (12 ounces) pineapple whole ham preserves 1 can (10 ounces) 1 tablespoon lemon juice condensed consomme Place ham in shallow baking pan; bake at 325F. for lVz hours. Meanwhile, in saucepan, combine remaining ingredients; ' ring to boil. Simmer 10 minutes; stir now and then. Baste ha, .vitn sauce. Bake ham 1 hour longer, basting with sauce every 15 minutes. |