Apple-Ginger Glazed Ham Ingredients: 4-pound fully cooked smoked whole ham 1 cup apple jelly 1 teaspoon ground ginger Fresh herbs for garnish 1. Preheat oven to 325° F. Remove skin and trim some fat from ham, leaving about 1/4-inch fat covering. 2. Place ham on rack in large roasting pan (17 x 11 1/2 inches). Insert meat thermometer into center of ham, being careful that pointed end of thermometer does not touch bone. Bake ham 2 1/2 hours. 3. After ham has baked 2 1/2 hours, prepare glaze: In small saucepan over medium-high heat, heat apple jelly and ginger to boiling; boil 2 minutes. Brush ham with some glaze. Bake ham 30 minutes to 1 hour longer, brushing occasionally with remaining glaze until thermometer reaches 140° F. (15 to 18 minutes per pound total cooking time). 4. When ham is done, place on large platter; let stand 20 minutes for easier slicing. Garnish with fresh herbs.

3 Easter Glazed Ham Ingredients: 1 4- to 6-pound cooked boneless ham Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze Serves: 16 to24 Prep Time: 15 minutes Cooking Time 75 minutes Preparation Instructions: Place ham on a rack in a shallow baking pan. If desired, use a paring knife score top of ham in a diamond pattern, making cuts 1/4 inch deep. Insert a meat thermometer. Bake in a 325B0 F oven for 1-1/4 to 2-1/2 hours or till hermometer egisters 140B0 F and ham is heated through. During the last 15 minutes of baking, brush ham with Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze. Heat any remaining glaze and pass with the ham. Serve with buttered new potatoes, steamed baby carrots, and steamed green beans, if desired. Five-Spice Plum Glaze: In a small saucepan combine 1 cup plum jam, 1 tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8 teaspoon ground red pepper. Stir in 2 tablespoons soy sauce and 1 tablespoon vinegar and stir until bubbly. Cook and stir 2 minutes more. Makes about 1cup. Maple-Pecan Glaze: In a small saucepan combine 1 cup maple syrup or maple-flavored syrup and 1 cup orange marmalade.Heat and stir till bubbly. Whisk in 1 tablespoon margarine or butter till smooth. Stir in 1/2 cup chopped toasted pecans. Makes 2 cups. Cranberry Glaze: In a small saucepan combine one 12-ounce can frozen cranberry juice concentrate, thawed; 3 tablespoons Dijon style mustard; 2 tablespoons brown sugar; 2 tablespoons lemon juice; 4 teaspoons cornstarch; and 1/4 teaspoon ground cloves. Cook and stir mixture till thickened and bubbly. Cook and stir for 2 minutes more. Makes 1-3/4 cups.

PORK SATAY 1/2 teaspoon chilli powder 1 teaspoon ground coriander 1/2 teaspoon turneric 3 teaspoons oil 3 teaspoons soy sauce 1/2 teaspoon salt 2lb pork fillet cubed 2oz / 2/3 cup desiccated coconut 10 fl oz / 1 1/4 cups boiling water 5 tablespoons crunchy peanut butter 2 teaspoons sugar 1 fresh green chilli seeded and finely chopped 1 teaspoon lemon juice 1 clove garlic crushed In a bowl mix together spices oil and soy sauce and slat to make a paste. Add pork and with wet hands knead paste into meat. Cover bowl and leve in the refrigerator for at least 2 hours. To make the peanut sauce put the coconut into a bowl pour over the boiling water and leave to stand for 15 minutes. Strain mixutre into a saucepan pressing well to extract all moisture. Discard coconut. Add remainind ingredients and mix well. Cook over a low heat stirring until the sauce comes to the boil. Serve hot with the meat cooked in hot oil. (Serves 4-6)