HONEY GLAZED HAM
1 ready-to-eat ham (approx. 4 lb)
3 Tbsp whole cloves
3 Tbsp dark corn syrup
1 ½ cups honey
½ cup butter
1. Score ham and stud with whole cloves.
2. Place ham in foil lined baking pan.
3. Preheat oven for 5 minutes at 325°F.
4. Heat corn syrup, honey and butter.
5. Brush glaze over ham and bake for 50 minutes at 300°F.
6. Baste ham every 10 minutes with glaze.
7. Turn temperature up to 480°F for the last 5 minu tes.
Makes 8 servings.
CREAMY LEMON PIE
20 Nilla wafers (crushed)
½ cup flour
¼ cup firmly packed brown sugar
½ stick cold margarine
1 package (8 oz.) Neufchatel cheese (softened)
½ cup granulated sugar
2 eggs
2 Tbsp flour
3 Tbsp grated lemon peel
¼ cup fresh lemon juice
¼ tsp baking powder
2 tsp powdered sugar
1. Line 9” bake pan with foil (extending over sides).
2. Preheat oven for 3 minutes at 375°F.
3. Mix wafer crumbs, ½ cup flour and brown sugar in bowl.
4. Cut in margarine with pastry blender until mixture
becomes coarse crumbs. Press firmly to bottom and side
of pan. Bake for 10 minutes at 350°F.
5. Beat cheese and sugar with electric mixer on medium
speed until well blended.
6. Add eggs and 2 Tbsp flour. Mix well.
7. Blend in 1 Tbsp lemon peel, lemon juice and baking
powder. Pour over crust.
8. Bake at 350°F for 20 ~ 25 minutes or until cente r is set.
9. Cool completely. Cover and refrigerate for at least 2
hours.
10. Garnish with powered sugar and remaining grated lemon
before serving.
Makes 6 to 8 servings.
15
16
