Capital journal. (Salem, Or.) 1919-1980, February 08, 1950, Page 7, Image 7

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    Baked Orange Picnic
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1 1
Similar to bam in appearance and flavor, a smoked picnic
is an ideal buy for the small family. Bake a smoking picnic
as you would a ham, but allow slightly longer cooking time
per pound (30 to 35 minutes per pound) as it is a less tender
cut. Shown here is a smoked picnic baked and glazed with a
brown sugar and orange coating.
Neatest little package of good
ness and economy on the mar
ket is a smoked picnic. First
cousin to a smoked ham. the
picnic comes from the fore
quarter of the animal, while the
ham is from the hindquarter. It
is similar in appearance and
flavor to a ham but weighs sev
eral pounds less.
Because of its size, a smoked
picnic is ideal for the small
family and is as easy to prepare
as a ham. With a brown sugar
glaze and a few perky garnishes,
a picnic is every bit as festive as
a ham for a company meal. The
smoked picnic requires some
what longer cooking time per
pound than a ham because it is
more muscular.
Smoked picnics, sometimes
called "call hams," are available
in two types uncooked and
cooked (ready-to-eat). Like a
cooked ham, the ready-to-eat
picnic requires only heating
through approximately 10
minutes per pound.
Here's how to prepare a hand
some and good tasting smoked
picnic:
Baked Orange Picnic
Smoked picnic, 4 to 6 pounds
cup brown sugar
Grated rind and juice of 1
orange
Orange slices
Whole cloves
Place picnic on a rack in a
pre-heated 325 F. oven. For an
uncooked picnic, bake 30 min
utes to the pound; heat a cook
ed picnic 10 minutes per pound
Half an hour before the end of
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Style Selector
Takes the "jjueeswork" cat of rvail
paper selection . . shows you for
the fir rim a new and easy way
to achieve beautiful "Harmonized
Interiors' thru -oat your home.
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the baking time, remove picnic
from the oven. With (harp
knife, cut the fat surface Into
squares or diamonds (score).
Mix brown sugar with orange
juice and rind and spread over
fat. Using whole cloves, stick a
few half orange slices and maras
chino cherries on the ham and
finish baking. The last 10 min
utes, increase the oven heat to
400 F. to finish browning.
If desired, substitute pine
apple juice for orange juice and
garnish with a pineapple flower
made from a slice of pineapple
cut into wedges to form petals
and a maraschino cherry for the
center.
Leftover picnic may be used
as you would use leftover ham
sliced cold for dinner or on
a platter of cold cuts for a buf
fet supper, scalloped with pota
toes, made into sandwiches, or
ground and used in a variety of
ways. The picnic bone may be
cracked and used like a ham
bone to make a big kettle of
split pea or navy bean soup.
Here are a couple of good
ways to use up left over ground
smoked picnic:
Smoked Picnic-Banana Specialty
3 green tipped bananas
2 tablespoons melted butter or
margarine
Prepared mustard
1 cups ground leftover meat
cup medium thick cheese
sauce
cup dry bread crumbs
Peel bananas and cut in half.
Place on bottom of greased cas
serole. Brush bananas with
melted butter or margarine and
spread lightly with mustard.
Cover bananas with ground ham
and pour cheese sauce over all.
Top with buttered bread crumbs
and bake for 30 minutes at 350
F.
.
Next time you make oatmeal
muffins try adding some finely
cut dates to the batter.
Capital Journal, Salem, Oregon, Wednesday, Feb. 8, 1951V 7
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