The Times

An imposing roast ham with a piquant raisin sauce sets the mood for festive entertaining.

Plan your meals around distinctive entrees

MELANIE DE PROFT Food Editor AMBER RAISIN SAUCE TO PREPARE AND COOK: ABOUT 15 MIN. 3 tablespoons brown sugar 1⁄2 teaspoon seasoned salt 1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 1 tablespoon cornstarch 1 cup apple juice 4 lemon slices 1⁄2 cup sauterne 2 tablespoons butter 1⁄2 cup dark seedless raisins 1. Blend sugar, seasoned salt, spices, and cornstarch together in a saucepan. Stir in the apple juice; add lemon slices. 2. Stirring constantly, bring mixture to boiling and boil for 1 min. Lower heat, stir in sauterne; and simmer until slightly thickened, about 5 min. 3. Blend in butter and raisins. Heat for a few minutes longer. Serve with Glazed Roast Ham. About 13⁄4 cups sauce GLAZED ROAST HAM Place a 10-lb. whole smoked ham on a rack in a shallow roasting pan. Roast in a 300°F oven about 2 hrs.; remove from oven. Cut off rind (if any) and score fat in a diagonal pattern. (See photo.) Insert a whole clove in the center of each diamond. Spread with Glaze and continue roasting about 1 hr., or until internal temperature reaches 160°F. About 20 servings GLAZE—Mix together in a small bowl 1 cup firmly packed brown sugar, 1 tablespoon flour, and 1 teaspoon dry mustard. Blend in 2 tablespoons cider vinegar to form a smooth paste. PORK CHOPS GOURMET These unusual and delicious pork chops were originated by an amateur chef for his gourmet dinner club. TO PREPARE: 25 MIN. TO COOK: 1 HR. 8 pork chops, cut 1⁄2 in. thick Fat for browning 1 teaspoon salt 1⁄2 teaspoon black pepper Prepared mustard Dill pickles, thinly sliced 2 tablespoons dill pickle liquid 1⁄4 cup dry vermouth 1. Heat the fat, add chops, and brown well on both sides. Sprinkle with a mixture of salt and pepper. 2. Spread each chop generously with prepared mustard. Arrange one layer of pork chops in a sauce pot; cover with dill pickle slices. Repeat layering with chops and pickles. Add pickle liquid; cover and cook over low heat for 1 hr.; add vermouth 20 min. before end of cooking time. 3. Remove from heat and place chops on heated serving platter. If desired, drizzle additional vermouth over pickles and chops. 4 servings Continued on page 22

20 Suburbia Today, January 1961