Smoked Ham Slice—Apricot Glaze
Smoked ham slice
MENU IDEA
Ham Slice-Apricot Glaze
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Beverage
Smoked ham slice, cut 1 inch thick
1 No. 303 can apricot halves
½ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon cinnamon
Drain apricots and save juice. Set regulator to broil. Place ham slice on broiler rack and insert broiler rack and pan so the top surface of the meat is 2 to 3 inches from the heat. Sprinkle with spices and broil until nicely browned, about 10 minutes, basting occasionally with apricot juice. Turn, sprinkle ham with remaining spices, continue broiling, basting with apricot juice until done, about 10 minutes. Five minutes before ham slice is done, arrange apricot halves, cut surface down, on ham and continue broiling until ham is done and apricots are lightly browned. Spoon basting liquid over ham and apricots before serving. 4 to 6 servings.
RECIPES FOR PORK LEFTOVERS
Ham-Noodle-Mushroom Casserole
2 cups cubed cooked ham
1 8-ounce package broad noodles
Water
1 3-ounce can mushrooms
3 tablespoons butter or margarine
¼ cup enriched flour
2 cups milk (or milk and mushroom liquid)
½ teaspoon salt
½ teaspoon pepper
1 tablespoon chopped pimiento
1 tablespoon chopped parsley, if desired
Cook noodles in boiling salted water until tender. Drain. Cook mushrooms in butter or margarine until lightly browned. Remove mushrooms, add flour and mix well. Add milk gradually and cook, stirring constantly until thickened. Add salt, pepper, pimiento, parsley and ham. Arrange the cooked noodles in a greased 1½-quart casserole. Add ham mixture, arrange mushrooms on top. Bake in a moderate oven (350° F.) for 45 minutes. 6 to 8 servings.