1/2 cup orange marmalade
1 can (8 oz.) sliced peaches,
drained, chopped
1/3 cup GREY POUPON Dijon
Mustard
2 Tbsp. Sherry
4 lb. fully cooked boneless ham
1/4 cup water
PREHEAT oven to 325°F. Mix marmalade, peaches, mustard and sherry; set aside.
PREHEAT oven to 325°F. Mix marmalade, peaches, mustard and sherry; set aside.
REMOVE wrapping from ham. Place ham in shallow baking pan. Add water to pan; cover tightly with foil.
BAKE 1-1/2 hours. Remove foil; spoon 1/2 cup of the marmalade mixture over entire surface of ham. Bake an additional 30 minutes or until heated through. Meanwhile, heat the remaining marmalade mixture. Serve with the sliced ham.
Fancy Coleslaw
1/2 green cabbage, grated
1 white onion, chopped
2 celery stalks, diced
2 carrots, grated
2 apples, unpeeled, diced
1/2 cucumber, sliced
4 to 5 radishes, sliced
1/2 package of alfalfa sprouts
1 tbsp. parsley, pinch of thyme, salt and pepper
1/4 cup walnuts, chopped
1/4 cup raisins
1 tomato sliced
1/4 cup 35% cream
1/4 cup sour cream
1/2 cup grated cheese
In a large salad bowl combine cabbage, onion,
celery, carrots, apples, cucumber, and radishes.
Add alfalfa sprouts, parsley and thyme. Season with salt and pepper. Toss. Add nuts, cheese, raisins, and diced tomato.
Just before serving, fold in 35% cream and sour cream.
