The Coral Gables Times

Thursday, April 13, 1961, page 42 (of 60)

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BUFFET ELEGANCE

MELANIE De PROFT, Food Editor An epicure's delight is this roast pork shoulder with a subtly flavored rice stuffing.

CAVIAR

For the ultimate in appetizers, set out a tray holding small bowl filled with fresh Beluga caviar, coarsely chopped onion, chopped hard-cooked egg, whites and yolks separate, and thick sour cream. Accompany with a basket of Melba toast and pumpernickel slices. Allow guests to spoon any combination they desire onto the toast or bread.

FRESH HAM WITH EXOTIC STUFFING

TO PREPARE: 40 MIN. TO ROAST: 41⁄2-51⁄2 HRS. 1 6- to 8-lb. boned fresh ham (leg of pork) or lean shoulder 1⁄4 cup butter or margarine 1 cup uncooked rice 2 large onions, chopped (about 11⁄2 cups) 1 101⁄2-oz. can condensed beef bouillon, undiluted 1 teaspoon salt 2 cups chopped celery 3 cups small bread cubes 1 131⁄2-oz. can pineapple tidbits, drained (reserve sirup) 1⁄2 cup seedless raisins 1⁄2 to 1 teaspoon curry powder 1⁄2 teaspoon garlic powder 1⁄2 teaspoon marjoram 1 teaspoon seasoned salt 1 teaspoon salt 1⁄4 teaspoon black pepper 2 teaspoons ground ginger 1. Have meat dealer bone the leg or shoulder of pork. (If leg is used, have it cut almost through to bottom so it will lie flat.) Have wooden skewers available. 2. Heat butter in a large skillet. Add rice and onion and cook over medium heat, stirring occasionally, until rice is light brown. Stir in bouillon and 1 teaspoon salt; cover tightly and simmer over very low heat 15 min. Combine with celery, bread cubes, pineapple, raisins, and a mixture of curry powder, garlic powder, marjoram, and seasoned salt; blend thoroughly, tossing lightly with a fork. 3. Rub inside surface of flattened leg or shoulder with a mixture of 1 teaspoon salt and the pepper. 4. Spread dressing over meat; roll lengthwise, secure firmly with skewers, and lace tightly. (Any leftover stuffing may be baked in a greased casserole; place in oven about 1 hr. before meat is done.) 5. Rub outside of meat with 1 [?] ginger, then place on rack in shallow roasting pan. 6. Roast at 325°F 41⁄2 to 51⁄2 hrs. (allow 45 min. per lb.), or until roast-meat thermometer registers 185°F. (If using a thermometer, insert in meat and not in stuffing.) During last 30 min. of roasting, occasionally spoon reserved pineapple sirup over roast. 7. Remove from oven and let stand at least 20 min. before slicing. Place Suburbia Today, April 1961 18