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Show Millard County Progress Here Are Some Important Facts To Know Before Selecting Your Easter Ham Ham for Easter is an easy tradition to keep for there is fully cooked. A small amount of natural dry gelatin is added before sealing to absorb the a ham styled and sized to meet needs of all families. To help you choose the ham that is just right for your Easter natural juices as the ham cooks while processing. Serving Guidelines When deciding what size ham to buy, consider first the number of persons to be served. Then consider second helpings, individual appetites and planned leftovers. Calculate Your Needs A boneless smoked or canned ham will provide up to 5 servings per pound. Semi boneless hams yield ZVi to 4 servings celebration, the National Live Stock and Meat Board offers the following guide to ham selection. Two Bask Categories There are two basic types of ham fully-cooke- d cook before eating. and Most of todays hams are They have been fully-cooke- smoked, cured and cooked and are ready to eat. To serve hot, these hams should be heated to an internal temperature of 130F. to 140F. hams per pound and bone-iyield 3 to Vi servings per pound. Leftover ham can be used in a variety of easy and ecomeals. Ham nomical follow-usandwiches and salads are always popular, but they can be just the beginning of many n p possibilities. Add strips or cubes of ham to casseroles, skillet suppers, creamed potatoes or baked beans for exciting ham encores. Ground ham will appeal in meat loaves, patties, cabbage rolls and stuffed peppers. be cooked to 160 F. Hams are labeled fully cooked or Ask your retailer if you are unsure. Take Your Pick The following are styles of ham that are offered at most supermarkets for your Easter dinner. Hams include n whole hams, half hams, shank portions, rump (butt) portions and thick center slices. Shank and rump portions have had the center slices of the ham removed. Hams have at least one bone remaining, usually the round leg bone. They are easier to carve than other bone-ihams. Boneless Hams have all the bones removed and most of the external and internal fat trimmed away so there is little or no waste. They are especially easy to carve. The lean meat is shaped and enclosed in a casing. Boneless ham may be labeled rolled, EASY YET ELEGANT is this boneless Easter ham. Semi-Bonele- Joyous Sprinkle top with chopped nuts if desired. menu spotlight. It simply needs to be baked in a slow oven and glazed if desired. Carving, too, is easy because there are no bones and little or no waste, points out the National Live Stock and Meat Board. Place an boneless from the canned fruits can be sweetened with honey, spiced with cinnamon and thickened with cornstarch to make a simple, yet flavorful glaze to and then 8 to fully-cooke- d smoked ham on a rack in an open roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow oven (325 F.) until meat thermometer registers 130F. to 140F. (Allow 15 to 18 minutes per pound for a whole ham; 18 to 25 for a 4 to half ham; 27 to 33 for a 3 to portion.) stuffed with crushed pineapple and raisins. The syrup shaped or formed and . 'Baked Smoked Ham To dress up the ham for the holiday parade of foods serve it garnished with peach halves may be sold whole or in halves or pieces. Canned Hams are usually boneless cured ham sections that have been placed in cans, d spread on the ham the last 15 to 20 minutes of baking. the Easter boneless ham captures the n vacuum-seale- will be feast when an impressive Page Friday, April17, 1981 Thomas Jefferson has been acclaimed for his achievements as lawyer, architect, educator, philosopher. statesman, scientist, inventor, diplomat and politician. Yet among his less acknowledged accomplishments. was a strong curiosity for the growth and production of food. All during his life, Jefferson maintained an interest in the improvement of not only his own fare but also that of his countrymen. Regardless of how occupied he became with other civic duties, Jefferson found time to pursue his studies in agriculture and to experiment with seeds and plants. In view of these endeavors of Jefferson, it comes as no surprise that he took great pride in always listing his profession as farmer. "No occupation is so delightful to me as the culture of the earth." he said. The greatest service which can be rendered any country is. to add an useful plant to its culture; especially a bread grain: next in value is oil. their bearing having been planted in the spring of 1766, and on an average the plant bears 20 strawberries each. One hundred fill half a pint. A comment of July 31, 1772. that potatoes from the garden were served might not seem noteworthy today. Yet this was a time when the vegetable was not highly regarded in America and was considered primarily as a food for animals. Later, Jefferson was one of the first to grow and eat tomatoes, popularly regarded for decades as a poisonous food. Of all his prized vegetables, Jefferson's favorite was green peas, with which he was constantly experimenting and grew in some 30 varieties. In his book are note after note about them. Flsewhere are accounts of a friendly neighborhood competition concerning the earliest arrival of the peas. Whoever had the first was to invite all the others to dinner. Washington. Thomas Jefferson has been traditionally honored by the FFA as an early American agriculturist. As a boy at the family home, Shadwell. in Virginia's Albemarle County, the future President started keeping record books about plants and their growth. Jefferson wrote a garden book, beginning in 1766 when he was 23 and concluded in 1824, two years before his death. From the book we learn of his love of nature, his observant eye. and the scope of his agricultural accomplishments. In it he recorded details about soil and planting and even dates when his prized fare appeared on the table, as well as disappointments and experiments. From the beginning. Jefferson used his Monticello gardens and groves not only to provide food for his large plantation but as experimental plots where plants were introduced and nurtured. Fie was determined to get every possible seed and plant and pursued every opportunity to get new ones. Fie was constantly experimenting with food plants, many of which were scarcely known in America at the time. In the spring of 1767, for example, Jefferson planted green peas, asparagus, celery, Spanish onions, broccoli, and lettuce, radishes, cauliflower. On May 27th his book notes that strawberries come to table. Note this is the first year of fNfka Kf&w i'm GAULE! would NAVE LIKED THIS EXPERIMENT. . . AM EGG CRACK WON'T INHEM PROPPED FROM A SIXTH STORY WINPOYY IF THE SURFACE CAN - Uawimo tows Hh ONE DEMONSTRATION, EGGS PROPPEP FROM US FEET REACHED A SPEED OF 55 MUES AN HOUR BEFORE lANCHNS... UPON IMPACT, THE SHELLS NOT ONLY REMAINED INTACT, BUT THREE OUT OF FOUR EGG YOLKS DIDN'T EVEN SEPARATE. ?HE DEMONSTRATION NAS PONE WITH UNIROYAL 'S ENSOLtTE. THIS MATERIAL NOT ONLY ABSORBS SHOCK, BUT ALSO INSULATES y. jPZ. L- I 1 AND FLOATS. IT IS USED IN FOOTBALL EQUIPMENT, LIFE JACKETS AND SUR VTVAL GEAR. ,, y, ' Farm SNYDER IRRIGATION Improvements AND AGRI-SERVICE- INC. S, SYSTEM ENGINEERING & DESIGN LET US POUR YOUR CEMENT FOR MANGERS FOOTINGS CEMENT FLOORS OR V., 3520 SOUTH SAIT 300 OTHER IMPROVEMENTS a SALT LAKE CITY, UT. WEST LAKE CITY: 262-927- 84115 CARLING & COMPANY 7 CENTRAL UTAH (REDMOND): 529-714- Depot Rd., Fillmor 6 CACHE VALLEY: 743-69258-255- 5 11 JEFFERSON The Farmer Like George g hams should Bone-i- Annual Farm Supplement, -- |