Show delicious ham di dishes ashes for easter tills this meat bleat linked traditionally X ith occasion ix says home economist of all the feast days in the year none with the exception of christmas is gre greeted ted with more enthusiasm than easter lent is over spring spring is on the way so 50 what could be ba more ap appropriate P rop than entertaining in most families the high spot of the day is the easter dinner although lately tb the easter aster breakfast has haa f ome come into prominence also as an entertaining feature much to the delight of the children who specialize in the easter n orning morning egg hunt and capitalize on the traditions of the day but whether kheel ier I 1 your entertaining feature comes at por morning ning noon or night the food is is an all important part and accord in t R inez S lV wilson ilson home economist st ham is s an excellent meat to c choose not only because it is traditionally on a ay linked with the day b but ut a also 0 because it combines so well nell with the other easter foods whole baked ham with maraschino Iara schino cherries A whole or half baked ham is tha e choice for the easter eaker dinner and indeed d when garnished with harried it if present 4 picture wa worthy arthy of this festive I 1 occasion to bake a whole or half ham place it fat side up on a rack in in an open roasting pan and bake baka uncovered and without adding water in a slow oven F allow approximately twenty div minutes per pound for baking a a whole hole ham and thirty minutes ni per pound for baking a half ham if I 1 the skin was not re removed moed at the market take tho the ham fiarn from the oven and lift this off thirty or lort lorty minutes before the ham is done se score ore the fat in diagonal lines pour honey over the surface of the ham and return to the oyen oven to finish baking and glaze jutt just before serving outline the diagonal lines with slices of red maras licino cherries and deco ate ata with slices of cherries ir in the ile diamonds ilni n with apricot glaze or for easter you may want to dl decorate corate the ham with apricots a and nd glaze it with all an apricot puree make the puree by rubbing 2 C cups U apricots and juice through a sieve s adding at cup sugar and cooking slowly until thickened remove I 1 harn ham from oven thirty 0 or forty minutes be before the baking is is completed spread with puree and ra return to oven to finise finial baking and glaze ham for easter breakfast ahin slices of ham pan broiled and served with a poached egg on fop and d with yetla ck a slice of pineapple browned r nj a in in the hani ham droppings drippings drip pings make a delightful easter morning breakfast Irea lat |