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Show HAM STARS IN EASTER FOOD PARADE by Marie Gifford i fz- ' ' ' - , - A Ham is undisputed style leader in the Easter food parade. And no wonder, too, for it's so delightful to eat and so very gala looking. Plan your Easter ham purchase with an eye to using every flavorful bite and making it star in several hearty meals later in the week. For a family of six or more, a whole ham is a good buy. Choose either a regular, smoked ham; a cooked, bone-in ham; or a 6 pound canned ham. For the smaller family of 3 or 4, a shank or butt half is a wiser buy. If there are but two of you, an inch and a half center slice will make a handsome dinner platter with enough left over for I two extra meals. I Whatever type ham you purchase, give it your tenderest care and a dainty springtime garnish for its initial appearance on the Easter table. A garnish that fairly sings "Happy Easter" to everyone at your table can be made quite easily. Surround the ham with greenery a bit of endive will do nicely and then arrange real daffodils around the ham. If you choose a regular ham, follow the directions on the wrapper and bake ham about 18 minutes per pound. Canned hams need only , to be re-heated 15 minutes to the pound. Just wrap half or whole Ready-to-Eat ham in heavy wax paper and place the ham on a rack in a shallow pan. Reheat ham 12-15 minutes per pound at 325 F. Half an hour Defore ham is done, remove the rind, place fat side "up and score the surface. Pour fat from roasting pan before adding glaze. To make a glaze that will really glisten, try fruit pice and brown , sugar. Use two cups brown sugar to one cup fruit juice. Coat ham thoroughly and return it to oven. Baste frequently with additional glaze for about half an hour or until ham is a golden brown. |