Let’s Cook! – March 22, 2023

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LINDA HOSKINS

I am already thinking ahead to what I want to serve for Easter dinner. As much as I like to vary the side dishes, I always bake a ham, and I always fix the ham the same way. I found this recipe in a magazine years ago, and it has become a family favorite. The glaze adds a great flavor without overwhelming the flavor of the ham. I printed this recipe several years ago, but I think it’s worth running again for all you newer readers.

COUNTRY STYLE HAM

■ 5-6 lbs. ham, butt end
■ 2 Tbsp butter
■ 1 small onion, chopped
■ 12 oz. apricot preserves
■ 2 Tbsp brown or Dijon mustard
■ 1/4 cup brown sugar
■ 20 oz. sliced pineapple in natural juice

Preheat the oven to 325 degrees. Lightly score the ham and place cut side down in a 9×13 pan. Cover with foil, bake for 1 hour.

Drain the pineapple, reserving 1 tablespoon of the juice. Chop up two slices of the pineapple, set aside. Melt the butter in a small saucepan, add onion and cook until tender. Remove from heat. Stir in apricot preserves, mustard, brown sugar, chopped pineapple and the reserved 1 Tbsp pineapple juice. Mix well.
After one hour of baking, drain juice from the ham. Pour the apricot glaze all over the ham. Arrange pineapple slices on and round the ham, using toothpicks to secure. Bake for one more hour. Two times during the baking, spoon the sauce over the ham.
Let stand at least ten minutes before slicing.

I love Lemon Meringue Pie and I think it makes a wonderful dessert after Easter dinner. I found this recipe years ago in a cookbook, and while it takes a bit more work than most recipes for meringue pies, it is well worth the effort. The extra steps make a meringue that clings well to the filling, does not shrink and cuts beautifully. You can use your favorite pie crust recipe or a store bought pie crust. I usually make this pie the night before because it does take some time, but I do think it’s best eaten the day you make it.

LEMON MERINGUE PIE

■ Pastry for one crust pie, baked
■ 1/2 cup sugar
■ 4 tsp cornstarch
■ 1/2 cup cold water
■ 4 large egg whites
■ 1/8 tsp salt
■ 3 large egg yolks
■ 1 1/2 cups sugar
■ 1/3 cup plus 1 Tbsp cornstarch
■ 1 1/2 cups water
■ 3 Tbsp butter
■ 2 tsp grated lemon peel
■ 1/2 cup lemon juice
■ 2 drops yellow food coloring, optional

Preheat oven to 350 degrees. Mix the 1/2 cup sugar and 4 tsp cornstarch in a small saucepan. Stir in 1/2 cup water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and let cool completely. (can place in the freezer for 10 minutes to cool quickly).
While the sugar mixture is cooling, beat egg yolk with a fork in a small bowl, set aside. In a 2 qt sauce pan, mix 1 1/2 cups sugar and 1/3 cup plus 1 Tbsp cornstarch. Gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until it thickens and boils. Boil and stir for 1 minute.
Stir at least half the hot mixture into the egg yolks, stirring well, then pour that back into the pan. Boil and stir for 1 minute. Remove from heat. Stir in butter, lemon peel, lemon juice and food color if desired. Press plastic wrap onto the surface to prevent a tough layer from forming. Set aside.
Beat the 4 egg whites and 1/8 tsp salt in a large bowl with an electric mixer on high speed just until soft peaks begin to form. Very slowly beat in the cooled sugar mixture while beating on high until stiff peaks form.
Pour the still hot lemon mixture into your baked pie shell. Spoon the meringue mixture to hot lemon filling. Spread over pie, being sure to seal the edges to the edge of the crust. Bake for 15 minutes or until meringue is lightly browned. Cool away from a draft for two hours. Then refrigerate until ready to serve.

If you have a recipe to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!