YOU ARE HERE: LAT HomeCollections

Culinary SOS

A Honey of a Honey Glaze for Ham Comes Close to Commercial Kind

December 27, 1987|ROSE DOSTI | Times Staff Writer

Dear SOS: I am interested in finding a recipe for a honey glaze such as the one used on commercially sold baked hams.


Dear Alma: Here's the closest we've come to the commercial type, as shared with us by Laura Wang, a reader. Wang's recipe calls for a smoked pork picnic shoulder, but you can use almost any smoked ham.


1 medium (about 7-pound) smoked pork picnic shoulder


2 cups sugar

1 cup honey or brown sugar

1 (6-ounce) can frozen orange juice, thawed

1 teaspoon whole cloves

Make diagonal slits, 1/2-inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak for at least 2 days in refrigerator. Drain.

Place ham in roasting dish lined with enough foil to wrap completely. Pour honey and orange juice all over ham. Insert cloves all over meat. Wrap tightly with foil. Bake at 200 degrees 6 to 7 hours or until done, unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin. Makes about 10 to 12 servings.

Dear SOS: New Year's Day is here again and I cannot find my recipe for apple candy from a few years ago.


Dear Patty: Here is a version of the commercial gelatin candy that I think you are requesting.


8 medium apples

1/2 cup cold water

2 cups light brown sugar, packed

2 envelopes unflavored gelatin

1 cup chopped walnuts

1 tablespoon lemon juice

1/2 cup powdered sugar

1 tablespoon cornstarch

Core and peel apples. Cut into small pieces. Add 1/4 cup cold water. Cook until tender, then put through food mill or sieve. Add brown sugar. Cook and stir over low heat until thick, about 30 minutes.

Soften gelatin in remaining 1/4 cup cold water, then add to hot apple mixture. Stir until dissolved. Chill until slightly thickened. Stir in walnuts and lemon juice. Pour into 8- or 9-inch square pan to depth of about 1/2 inch. Chill thoroughly. Cut into 3/4 to 1-inch squares. Combine powdered sugar and cornstarch. Dredge squares in sugar mixture. Makes 6 to 7 dozen squares.

Dear SOS: I hope to use a very favorite meat pie recipe from a long ago Times section for a holiday open house. It contained ground sausage, corn meal, canned corn, tomatoes and olives. Can you provide the recipe?


Dear Barbara: Certainly. I think you are talking about a tamale pie. Here is typical California-style tamale pie, which you can assemble ahead and bake at the last moment, or simply reheat after baking.


3/4 cup yellow cornmeal

1 1/2 cups milk

1 egg, beaten

1 pound lean ground beef

1 package chili seasoning mix

2 teaspoons seasoned salt

1 (1-pound) can tomatoes

1 (17-ounce) can whole kernel corn, drained

1 (7 1/2-ounce) can pitted black olives, drained

1 cup shredded Cheddar cheese

Combine cornmeal, milk and egg in 2 1/2-quart casserole. Brown meat in skillet, stirring to keep it crumbly. Add chili seasoning mix, salt, tomatoes, corn and olives and mix well. Stir into cornmeal mixture. Bake at 350 degrees 1 hour 15 minutes. Sprinkle cheese over top and bake until cheese melts, about 5 minutes longer. Makes 6 to 8 servings.

Dear SOS: Several years ago you published a recipe for a wonderful cranberry cookie or bar that used canned cranberry sauce. It also had a frosting. I've lost track of the recipe after lending it to someone. I'd love to have it again.


Dear Joan: The recipe from Kylene Kulm of Culver City won a My Best Recipe prize back in 1980.


4 eggs

2 cups sugar

Juice of 1 lemon

1/2 teaspoon lemon flavoring

1/2 teaspoon almond extract

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups chopped pecans

1 (1-pound) can jellied cranberry sauce, diced in 1/4-inch cubes

Powdered Sugar Frosting

Beat eggs. Gradually add sugar and continue beating until creamy. Add lemon juice, lemon flavoring and almond extract. Sift flour, baking powder and salt together and stir into egg-sugar mixture. Fold in pecans and cranberry sauce. Mix lightly.

Divide batter between 2 greased (15x10-inch) shallow pans. Bake at 350 degrees 30 minutes. Frost with Powdered Sugar Frosting and cut in squares while still warm. Makes 6 to 7 dozen.

Powdered Sugar Frosting

3 cups powdered sugar

6 to 8 tablespoons milk

1/4 cup butter, softened

1 teaspoon vanilla

Mix together powdered sugar, milk, butter and vanilla until smooth and creamy.

Los Angeles Times Articles