Spring Ham with Rhubarb Sauce

Spring Ham with Rhubarb Sauce

4 lb. ham, boneless and fully cooked
1/2 C. water
3 C. rhubarb, cut up (you may use frozen)
1 1/4 C. sugar
1/2 C. orange juice
2 tsp. orange zest
3/4 tsp. dry mustard
1 cinnamon stick

Place ham on a rack in a shallow roasting pan. Add 1/2 C. water. Insert a meat thermometer into the thickest part of the ham. Cover tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325 degree oven until thermometer registers 135 degrees, about 20 minutes per lb.

Meanwhile, combine all other ingredients in large saucepan and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Remove cinnamon stick. Remove foil from ham and spoon small amount of sauce over ham 15 minutes before cooking time ends. Remove ham when meat thermometer reaches 140 degrees. Let ham sit 15 minutes before slicing. Serve sauce over ham slices.

Whole Wheat Apple Muffins with Streusel Topping

Whole Wheat Apple Muffins with Streusel Topping

1 C. Unbleached All-Purpose Flour
1 C. Whole Wheat Flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1Tbs. cinnamon
1/2 C. margarine, softened
1/2 C. granulated sugar
1/4 C. brown sugar, packed
1 egg, slightly beaten
1 C. sour cream (non-fat works fine)
2 apples (Jonathon or Granny Smith) peeled, cored and chopped

Streusel Topping:
3 Tbs. Unbleached Flour
3 Tbs. brown sugar
1/4 tsp. cinnamon
4 tsp. margarine, softened
1/8 C. chopped pecans

Preheat oven to 400 degrees. Prepare muffin tin: Grease and flour - or, use pan cooking spray - or, use muffin/cupcake papers. Mix together both flours, baking soda, baking powder, salt and cinnamon and set aside. In a separate bowl, cream margarine, then add granulated sugar and brown sugar. Beat until light and fluffy. Add egg and mix well. Add sour cream mixing lightly. Fold in dry ingredients. Stir in apple chunks by hand. Divide batter evenly into prepared muffin cups.

Make Streusel topping in small bowl. Mix flour, brown sugar and cinnamon. cut in margarine until mixture resembles coarse crumbles. Add chopped pecans. Sprinkle evenly over each muffin. Bake at 400 degrees for 20-25 minutes or until toothpick inserted into center of muffin comes out clean. Slightly cool muffins in tin, then turn out onto wire rack to cool completely.

Honey-Pineapple Chicken Drumettes

Honey-Pineapple Chicken Drumettes

3 lb. chicken drumettes
1 garlic clove
1 C. fresh or canned pineapple
1/2 tsp. salt
1/2 tsp. ground black pepper
1 C. honey
1/2 C. soy sauce
2 Tbs. vegetable oil

Rinse and drain drumettes. Mince garlic and cut pineapple into 1 inch cubes. Combine the salt, pepper, honey, soy sauce, pineapple, vegetable oil and garlic in a bowl and mix well. Place drumettes in slow cooker and pour sauce over the wings. Cook covered on low setting for 6 to 7 hours.

Grapefruit Pumpkin Bread

Grapefruit Pumpkin Bread

1 red grapefruit
2/3 C. shortening
1 C. packed brown sugar
1 1/2 C. sugar
1 tsp. vanilla
4 eggs
1 16 oz. can pumpkin
3 1/2 C. flour
1/2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg

Peel and section grapefruit over bowl, saving juice. Puree the grapefruit sections in the juice in a blender or food processor. Do not drain and set aside. In a large bowl, cream shortening, sugars and vanilla. Add eggs (one at a time) and canned pumpkin. Add baking powder, baking soda, salt, cinnamon and nutmeg. Add flour, one C. at a time, blending after each addition. Fold in grapefruit puree. Pour into 2 very well greased loaf pans. Bake at 350 degrees for 70 minutes, or until knife inserted in center comes out clean. Turn onto wire rack to cool thoroughly.
Yield: 2 loaves