Glazed Onions and Apples will give the traditional Easter ham a new look. Plump wedges of sweet Spanish onions are simmered with juicy sweet apples in a tangy sauce flavored with mustard, honey and cloves.
Before serving, the sauce is thickened to form a glaze that can also be spooned over the ham.
GLAZED ONIONS AND APPLES
1 pound sweet Spanish onions
2 medium apples
1 cup plus 2 tablespoons water
1/4 cup white wine
3 tablespoons vinegar
1/4 cup honey
2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon whole cloves
2 tablespoons cornstarch
Cut onions into wedges. Core apples, but do not peel, and cut into wedges.
Combine 1 cup water, wine, vinegar, honey, mustard, salt and cloves in saucepan. Bring to boil, then add onion wedges. Cover and simmer 10 minutes.
Add apple wedges and simmer 5 minutes longer or until onions are tender. Remove onions and apples to serving dish. Keep warm.
Combine cornstarch and remaining 2 tablespoons water and stir mixture into liquid in saucepan. Bring to boil and cook, stirring frequently, until thickened.
To serve, spoon sauce over onions and apples. Makes 6 servings.