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Culinary SOS

Baked Honey Ham Recipe From a Canoga Park Reader Is the Answer to a Request

June 25, 1987|ROSE DOSTI | Times Staff Writer

Dear SOS: Please print a recipe for making Baked Honey Ham. It is very popular and very expensive to buy already made.

--SADAE

Dear Sadae: Now that's a good idea. Thanks. We have several recipes on file, but this is one from a reader, Mrs. Jerry Fleming of Canoga Park.

BAKED HONEY HAM

2 cups honey

2 cups brown sugar, packed

1/3 cup cider vinegar

2 teaspoons ground nutmeg

2 teaspoons ground cinnamon

2 teaspoons ground cloves

1 (5- to 6-pound) cooked ham, bone in, or 3- to 4- pound boneless ham

Combine honey, brown sugar, vinegar, nutmeg, cinnamon and cloves. Bake bone-in ham at 350 degrees 1 hour to heat thoroughly, basting with honey sauce occasionally. Place in broiler to glaze top.

To cook boneless ham, slice halfway through at 1/4-inch intervals, then tie with string. Place in roasting pan. Heat honey sauce and pour over ham to marinate 24 hours before baking. Then bake at 350 degrees 1 hour or until heated through. Glaze top under broiler, if desired. Makes 6 to 8 servings.

Dear SOS: My husband has been trying to get me to write to you for 11 years to try to get a recipe for the coleslaw served at the Pantry in Los Angeles. It's the best coleslaw we have ever tasted.

--MRS. G.H.

Dear Mrs. G.H.: Better late than never. We've been printing this recipe since 1978, so we are sorry you missed seeing it earlier.

THE PANTRY COLESLAW

3/4 cup mayonnaise

3 tablespoons sugar

1 1/2 tablespoons white wine vinegar

1/3 cup oil

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon dry mustard

1/8 teaspoon celery salt

Dash black pepper

1 tablespoon lemon juice

1/2 cup half and half

1/4 teaspoon salt

1 large head cabbage, very finely shredded

Blend together mayonnaise, sugar, vinegar and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half and half and salt. Stir until smooth. Pour over cabbage in large bowl. Toss until cabbage is well coated. Makes 8 to 10 servings.

Dear SOS: At the end of a meal at a restaurant in Sherman Oaks the waiter brings to the table a light, sweet pastry called crostoli. Is it possible to find how this is made?

--CECELIA

Dear Cecelia: The restaurant was contacted, but the recipe was not forthcoming. How about a standard recipe from our file? It's a great cookie-pastry to serve at teas, luncheons and fancy dinner parties.

CROSTOLI

4 cups flour

1 egg

2 egg yolks

2 tablespoons shortening

1 teaspoon sugar

1/2 teaspoon salt

3/4 cup dry white wine, about

Oil for frying

Powdered sugar

Place flour in mound on board or large, shallow bowl. Make well in center and add egg, egg yolks, shortening, sugar, salt and wine. With hands, work mixture into firm, but pliable dough, adding more wine, if necessary. Place dough in plastic bag, seal and refrigerate.

Working with small amount of dough at a time, roll very thin (the thinner the better) and cut with fluted pastry cutter into strips 1/2 to 1 inch wide and 6 to 8 inches long. Pinch ends of each strip together and cover shaped pastries with plastic wrap to prevent drying.

Drop a few pastries at a time into deep fat heated to 375 degrees and fry until golden, about 1/2 to 1 minute, then turn. When golden brown on other side, carefully remove with fork or slotted spoon and drain on absorbent paper. Cool and dust with powdered sugar. Makes about 100 crostoli.

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