Gay as an Easter bonnet, this brunch includes Glazed Boneless Ham garnished with Peaches au Patisserie, butter balls and corn
muins, orange juice with fresh strawberries, and Eggs Farci.
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Family Weekly Cookbook MELANIE DE PROFT, Food Editor
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Glazed Boneless Ham
Set a 6-lb. round boneless ham on a rack in a
shallow roasting pan. Heat in a 325F oven for
about 2 hrs., or until internal temperature
reaches 130F. About 30 min. before end of
heating time, spread on a glaze made by mixing
together V4 cup firmly packed brown sugar,
1 teaspoons flour, V4 teaspoon dry mustard,
and 1 tablespoon cider vinegar. Remove to a
warm platter and serve garnished with
Peaches au Patisserie.
Peaches au Patisserie
TO PREPARE : 35 MIN.
Vi cup flour
4 teaspoon salt
3 tablespoons lard or other shortening
2 tablespoons grated sharp Cheddar cheese
Wi tablespoons cold water
1 3-or. pkg. cream cheese, softened
1 teaspoon prepared horse-radish
Few grains salt
Orange Spiced Peaches (see recipe)
1. Blend first two ingredients together in a bowl.
Cut in lard with a pastry blender or two knives
until pieces are the size of small peas; mix in
grated cheese.
2. Add water gradually, tossing together with a
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fork only until mixed. Form pastry into a ball
and roll out about V in. thick on a lightly
floured surface. Cut into 8 to 10 rounds with a
1-in. scalloped cutter and place on an un
greased baking sheet.
3. Bake at 450F about 8 min.; cool and store,
if desired.
4. Before serving, beat cream cheese, horse
radish, and salt together until fluffy.
5. Place a pastry round on cut side of each
peach; top with a spoonful of cheese mixture.
Garnish with a sprig of mint 8 to 10 servings
Orange Spiced Peaches
to prepare: 20 min.
1 l-lb., 13-oz. can peach halves, drained
(reserve lj cups sirup)
Vi cup firmly packed brown sugar
Vi cup red wine vinegar
1 tablespoon grated orange peel
2 tablespoons orange juice
t teaspoon whole cloves
Vi teaspoon whole allspice
1. Blend the peach sirup with the next six ingre
dients and bring to boiling. Simmer for 5 min.
2. Add peach halves and heat for 5 min. Allow
peaches to cool in the sirup. Refrigerate until
ready to serve.
(Continued on page 12)
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Family Weekly , April 15, 1962