Meat's

Baked Ham with Dried Cherry Sauce

What is an Easter Buffet without a baked ham?
This ham has wonderful fruity flavors teasing
us with the glory of summer fruits to come.

INGREDIENTS:

• One 8 to 10 pound half (shank end) of a fully
  cooked smoked ham
  
• whole Cloves (1 for each diamond)
• ½ cup dark Cherry Preserves
• 1 tablespoon Coleman’s Dry Mustard powder
• 3 tablespoons firmly packed dark brown sugar
• 3 tablespoons Crème de Cassis (black currant
  liqueur) or Kirschwasser (cherry brandy)
  
• Dried Cherry Sauce (see recipe)

GARNISH:

Lots of fresh Kale leaves

DIRECTIONS:

1. Preheat oven to 350°F.


2. If the ham still has the skin attached,
   remove most of it with a sharp knife,
   leaving only a 2-inch band of skin around
   the shank bone.
   


3. Trim the fat, leaving a layer of about
   ¼-inch, and score the fat into diamond shapes.
   Place a whole clove in the center of each
   diamond.
   


4. Bake the ham on a rack in a roasting pan
   in a preheated 350°F. oven for 55 minutes.
   


5. In a bowl, stir together the jam, brown
   sugar, and enough Crème de Cassis or
   Kirschwasser to make a thick paste. Brush
   or spoon this glaze all over the ham in a
   thick coat. Bake the ham for 30 to 35
   minutes more, or until the glaze is brown
   and bubbly.
   


6. Remove the ham from the oven and let the
   ham stand for 15-20 minutes before carving
   while you prepare the dried cherry sauce.
   


7. Serve hot or at room temperature.

PRESENTATION SUGGESTIONS:
Line a large platter with lots of dark green
kale leaves and place the ham on top. Slice
only a portion of the ham and fan the slices
out around the whole portion. Pour some of
the cherry sauce over the ham and serve the
remaining sauce on the side from a silver or
crystal sauceboat.


SERVES: 12

Hareless Potpies

With all the ingredients of a square meal
packaged secretly in a round bowl, this tiny
potpie is a kid favorite. And because we don't
share the food preferences of Old England
(where the traditional meal was Easter hare),
it's also a favorite of the Easter Bunny.


PIECRUST

• 2 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 cup frozen sweet butter, cut in
  small chunks
  
• 1/4 cup vegetable shortening
• 7 to 8 tbsp. ice water

FILLING:

• 2 medium onions, diced
• 4 celery stalks, diced
• 2 tbsp. olive oil
• 1 1/2 cups frozen corn
• 2 cups frozen baby peas
• 2 1/2 cups carrots, peeled, chopped and
  cooked (about 4 carrots)
  
• 2 medium potatoes, peeled, cubed and cooked
• 4 cups diced cooked chicken, turkey
  or ham
  
• 5 tbsp. sweet butter
• 5 tbsp. all-purpose flour
• 4 1/2 cups chicken, vegetable or
  turkey stock
  
• 1/2 tsp. pepper
• Salt to taste
• 1 egg, lightly beaten

TO MAKE THE PIECRUST:
In the bowl of a food processor fitted with a
metal blade, pulse the flour, salt, butter and
vegetable shortening until the mixture
resembles a coarse meal. Sprinkle with the ice
water and pulse until the dough starts to come
together, being careful not to let the dough
form a ball. Remove the dough and press it into
two disks. Cover with plastic wrap and
refrigerate while you make the filling.


TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery
in the olive oil over medium heat until soft.
Add all the vegetables, and the chicken, turkey
or ham, and set aside.

In a separate saucepan, melt the butter over
medium heat. Whisk in the flour and cook for
2 to 3 minutes. Slowly whisk in the stock
until the sauce is smooth. Bring to a boil,
whisking constantly. Reduce the heat and simmer,
stirring occasionally, for 5 to 7 minutes. Add
the pepper and salt. Pour the sauce over the
meat and vegetables. Then pour the mixture into
10 individual ovenproof bowls or two 9-inch pie
pans.

Preheat the oven to 400 degrees. Roll out the
piecrust on a lightly floured surface. Cover
the 10 (or two) pies with the dough. Use a
cookie cutter to cut bunnies out of scraps of
piecrust. Lightly brush the egg onto the
piecrusts and place a bunny on top. Bake for
20 to 40 minutes, or until the crust is browned
and the filling bubbles. It's a good idea to
place a cookie sheet below the pies to catch
any drips.

Makes 10 to 12 servings.