31/2 teaspoons dry mustard
1/3 cup apple cider
Heat oven to 325 degrees. With a sharp knife, score top of ham; insert cloves. Place in shallow roasting pan. Bake at 325 degrees for about 1 1/2 hours. Meanwhile, in a small bowl, combine remaining ingredients. Remove ham from oven and spoon glaze over ham. Return ham to oven for another 30 minutes to continue baking.
Creamed Onions & Carrots
This creamy vegetable dish can be made a day or two ahead; just reheat at dinner time. The flavor is much better if you use fresh carrots.
Cut them in small pieces; either julienne, or rounds.
8 cups water
2 pounds pearl onions
3 tablespoons butter or margarine
3 1/2 tablespoons all-purpose flour
1 1/4 cups whipping cream plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 cups cut-up carrots
In a large kettle, bring water to a boil. Add onions and boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream, salt and pepper, and nutmeg. Bring to a boil and cook, stirring constantly, for about 2 minutes or until thickened. Stir in carrots and onions. Taste-test for additional salt and pepper. Transfer to a buttered 2-quart baking dish. Bake uncovered at 325 degrees for 30 to 40 minutes or until vegetables are tender.
1 (20-ounce can) pineapple chunks, drained well
3 oranges, sectioned
3 bananas, sliced diagonally
2 apples, unpeeled, sliced
2 tablespoons sugar
1/4 cup canola oil
1/4 cup orange juice
2 tablespoons cider vinegar
romaine lettuce, chopped peanuts, seeds of 1 pomegranate (optional)
In a large bowl, combine pineapple, oranges, bananas and apples.
In a small jar, combine sugar, oil, orange juice, and vinegar; shake well.
When ready to serve, pour dressing over fruit; toss gently.
Place fruit in a lettuce-lined bowl; sprinkle with peanuts and pomegranate seeds if desired.
Patricia Altomare invites feedback. Email her at firstname.lastname@example.org.