There will be a lot of cooking in kitchens this weekend when friends and family get together to celebrate Easter.
There will be a lot of cooking this weekend when friends and family get together to celebrate Easter.
Beverly Collins of Springfield, Ill., shares her recipe for Green Bean Casserole — a holiday favorite at her house.
“I usually double the recipe and there are no leftovers. I use low-fat sour cream and low-fat cheese at times, but it is not quite the same,” she says.
The second recipe for roasted ham with a maple-spice glaze is from “Ham: An Obsession With The Hind Quarter” by Bruce Weinstein and Mark Scarbrough (Stewart, Tabori & Chang; 2010).
Green Bean Casserole
3 tablespoons butter, melted
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon grated onion
1 cup sour cream
2 (12-ounce) packages frozen French-style green beans, cooked
8 ounces grated cheddar cheese
1/2 cup corn flake crumbs
Combine 2 tablespoons butter and flour; cook gently. Remove from heat; stir in seasonings and sour cream. Fold in beans. Place in shallow 2-quart casserole. Cover with cheese, then with crumbs mixed with 1 tablespoon butter. Bake in moderate oven (350 degrees) 30 minutes.
Makes 8 servings.
Roasted Fresh Ham With Maple-Spice Glaze
8- to 10-pound bone-in fresh ham, preferably from the shank end, any rind removed
1 teaspoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
1/2 cup maple syrup
Put the ham in a large roasting pan, preferably one that's shiny enough to reflect lots of ambient heat and not so flimsy that it tips when you pick it up. Set the oven rack as high as it can go and still afford the ham at least 2 inches of head space. Preheat the oven to 325 degrees.
Mix sugar, cinnamon, allspice, cloves, nutmeg and salt in a small bowl. Smooth the spice mixture all over the ham’s external surface. Work it down into some of the crevices, but be careful to avoid any deep-tissue massage.
Cover the whole kit and caboodle with aluminum foil, shove it into the oven and leave it alone for 3 1/2 hours, while you go do whatever it is you do when a big, sweating hunk of meat is roasting in your oven.
Peel off the aluminum foil. Baste the ham with about half the maple syrup, preferably using a basting brush. Take it easy so you don't knock off the spice coating. Use small strokes. Or just dribble the syrup off a spoon.
Continue roasting the ham, uncovered this time, basting every 15 minutes or so with more maple syrup as well as any pan drippings, until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 170 degrees, about 1 1/4 hours. If it starts to singe or turn too dark, tent it loosely with foil, uncovering it just at the last to get it back to crunchy crisp.
Transfer the ham to a cutting board and let it rest at room temperature for 15 minutes before carving.
Makes about 12 servings.
--The Trading Post is searching for gluten-free recipes. If you have some good ones, please share.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 217-788-1551 or e-mail email@example.com. Please include your name, city and daytime phone number.