food
recipes
B a k e d H a m w i t h
M u s t a r d - P l u m
G la z e
PREP
20 m in.
BAKE l 3/4
hr.
STAND
10 m in.
o v e n
350°F
1
3- to 4-lb. small smoked bone-in ham
1
10
-oz. jar plum jam
(1
cup)
V *
cup pomegranate juice
Vs
tsp. ground cloves (optional)
1
Tbsp. Dijon-style mustard
6
medium leeks
Salt and pepper
Vz
cup finely shredded Parmesan cheese
Vz
cup soft bread crumbs
2
Tbsp. butter, melted
Fresh sage leaves (optional)
1. Preheat oven to 350°F. Place ham on a rack in a
foil-lined roasting pan. Roast, uncovered, for
45 minutes.
2. For sauce, in small saucepan stir together jam,
pomegranate juice, and ground cloves. Heat over
low until melted and combined. Spoon half of the
sauce over ham. Tent with foil. Roast for 1 to 1 /4
hours more or until internal temperature of ham is
140°F. Remove and let stand, covered, for
10 minutes. Stir mustard into remaining sauce and
heat through.
3. For leeks, trim root ends and tough green tops.
Halve leeks lengthwise. Remove and discard tough
outer layers. Rinse well. Arrange leek halves in a
2-quart rectangular baking dish. Add 2 tablespoons
water.
Sprinkle leeks lightly with salt and pepper
and */i cup of the cheese. Cover with foil. Bake
in the oven with ham for 35 minutes. Uncover;
sprinkle with bread crumbs and remaining cheese.
Drizzle with melted butter. Bake, uncovered, for
15 minutes more or until leeks are tender (yield easily
when pierced with a fork) and topping is brown.
4. To serve, lightly spoon some of the remaining
sauce over the ham. Slice ham and serve with
remaining sauce and leeks. Garnish with sage
leaves. Makes 12 servings.
e a c h
s e r v in g
310 ca
l, 13 gfat, 69 mgchol, 1,001 nig
sodium
, 25 g carb, 1
gfiber, 24 gpro.
R o s e m a r y - G a r l i c
L a m b
L o i n
C h o p s
p r e p
20
m in.
b r o il
18 m in.
1
recipe Tomato-Balsamic Rice,
below
(optional)
4
lamb loin chops, cut
ll/z
to 2 inches thick
( l
3
/4
to
2
lb. total)
1
Tbsp. snipped fresh rosemary
3
cloves garlic, minced
Vz
tsp. salt
Vz
tsp. ground black pepper
1
Tbsp. olive oil
2
cups cherry tomatoes
1
tsp. balsamic vinegar
Rosemary sprigs (optional)
1. Prepare Tomato-Balsamic Rice. Meanwhile,
arrange oven rack so that the top of the chop
surface is 4 to 5 inches from the heat when placed
on a broiler pan. Make sure to account for the
height of broiler pan and chops. Preheat broiler.
2. Coat the top of broiler pan with
nonstick cooking
spray.
Rub both sides of the chops with half of each
of the snipped rosemary, garlic, salt, and pepper.
Broil chops for 18 to 20 minutes or until an instant-
read thermometer inserted in chops registers 145°F
(medium-rare doneness), turning occasionally to
brown evenly.
3. Meanwhile, in a large skillet heat oil over medium
heat. Add tomatoes and remaining half of the
snipped rosemary, garlic, salt, and pepper. Cook
about 5 minutes or until the tomatoes just begin to
soften. Stir in vinegar.
4. Serve chops with tomatoes, and Tomato-
Balsamic Rice. Top with rosemary sprigs. Makes
4 servings.
Tomato-Balsamic Rice In a medium saucepan
combine
2
cups water,
1
cup uncooked jasmine or long
grain rice, and
lA
teaspoon salt. Bring to boiling;
reduce heat. Simmer, covered, for 18 to 20 minutes
or until rice is tender and liquid is absorbed. Stir
in one 14.5-ounce can diced tomatoes with basil,
garlic, and oregano, drained;
Vz
cup frozen peas;
and 1 tablespoon balsamic vinegar. Cover; let stand
5 minutes to heat through. Makes about 4 cups.
e a c h
s e r v in g
484 ca
l, 39gfat, 111 mgchol, 388 mg
sodium
, 5 g carb, 1
gfiber, 28gpro.
SMOKED HAM
“Most hams are wet
cured, then smoked.
Wet cured hams are
better for roasting
than dry cured hams.
When a whole ham is
cut in half you have
the butt or rump half
and the shank half.
The butt half tends to
have a higher meat-
to-bone ratio.”
LAMB LOIN CHOPS
“Loin chops contain
both the tenderloin
and the top portion
of the loin. I prefer
the larger American
lamb, which has nice,
slight marbling. If
you’ve never tried
lamb, loin chops
are a good place to
start. They have a
mild-sweet flavor, are
easy to prepare, and
are a smaller-portion
alternative to beef.”
EASY APPETIZERS
In our November issue, we reported that Susan Asanovic of Wilton, Connecticut, was
the grand prize winner of the Better Homes and Gardens Easy Appetizer Challenge
contest. She won $
2 , 5 0 0
for her Ranch Deviled Eggs recipe. We forgot to mention that
Susan also won $
1 , 5 0 0
from contest sponsor Hidden Valley because she used Hidden
Valley Ranch salad dressing mix in her winning recipe. Check out her delectable
deviled egg concoction at BHG.com/magazine, where you’ll also find other Hidden
Valley entries that were favorites of the contest judges.
