The Waterbury Democrat., 1933-08-04
SERVE HAM FOR
 SUMMER DINNERS Many Ways of Using Ham Lasts Days Kept in
 the Refrigerator JELLIED HAM SALAD
Rx MARIE GIFFORD

The preparation of the meat for summer meals often Is g. perplex- ing problem. The weeks menus are usually planned so that min- imum amount of time Is sent in the kitchen, and in order to &C., eomplish this endh, We cook suffi- cient food at one time for several meals.
 Nothing gives one such feel ing of luxury and ease, as having Q baked ham in the family larder. It can be served in so many tempt ing ways that the family need never tire of it. Serve it hot for the first dinner and keep the re- mainder in the refrigerator for future dinners, suppers and lunches. It need not all be used in day or two as the ham will keep several days.
 If you haven't as yet tried bak- ing a ham for the entire cooking period you have treat in store. The following is my favorite
 Spiced Baked Ham
 12 ID ham
 1 teasoon mustard
 h teaspoon aprika
 h cup vinegar or pineapple
 juice
 # cup brown sugar
 Wash and dry ham. Place In roaster. fat side up, cover bottom of pan with hot water, about l quart. Cover roaster. put in slow oven, 300 degrees F.. allowing about 21 minutes to the pound. When half done, remove rind. Sprinkle fat surface with mustard and paprika. Add vinegar to the liquid in pan and continue cook ing. Baste frequently About 1 hour before serving sprinkle fat surface with brown sugar, dot with whole cloves and continue baking without basting.
 In the preparation of ham the homemaker certainly can express especially well with fruit juices and if you have been confining yourself to pineaple juice, would ike to suggest that you substitute apple cider, grape juice, apricot juice, peach juice, cherry juice or sometime try basting the ham with a pint of gingerale. In fact any fruit may be successfully cooked and served with ham.
 Since the usual way to use left over ham is to serve 1t as a cold meat plate, or in sandwiches, am offering the following suggestions: Ham Hash with POached Eggs 2 cups leftover ham, chopped
 2 cups chopped cooked po-
 tatoes
 ls green pepper, minced
 A medium onion, minced
 2 tablespoons ham dripings 1a cup diced celery
 A teaspoon pepper tk teaspoon salt
 Melt the drippings and saute the green pepper, onion and celery. Mix with the chopped ham and potatoes, then add the seasoning. Add a little hot water If too dry. Shape into individual molds about 1 inc hthick. Saute in drippings until thoroughly heated and slight- ly Drowned. Serve with poached egg on each mold. Serves 6.
 Jellied Ham Salad
 cups finely diced ham
 l tablespoon granulated gel N cup. col dwater
 4 cup boiling water
 + cup vinegar
 2 hard cooked eggs, sliced
 F teaspoon salt
 h cup diced celery
 1 chopped pimento
 1a chopped green pepper
 2 tablespoons finely minced
 onion
 h cup mayonnaise or boiled
 salad dressing
 Soak the gelatin in cold water, then dissolve in the boiling water. Add vinegar and salt. Cool. When mixture begins to jell mix in all the other ingredients excepting the eggs. Rinse a mold in cold water, arrange the egg slices on bottom and sides, then pour in the ham mixture. Set in cold place until firm. Serve on bed of shredded lettuce, Serves 6.