Cookin' with Carol recipes on NBC5 - April 2001

Baked Ham with Figs

Serves 16

8 pounds smoked ham
2 tablespoons whole cloves
8-ounce package dried figs
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 teaspoon orange zest
1/2 cup orange juice
2 teaspoons pink peppercorns, crushed

Place ham in a shallow roasting pan. Score ham in a cross-hatch pattern with a sharp knife. Insert cloves in a decorative pattern on surface of ham. Place figs around the edges of ham. Combine remaining ingredients in a small bowl and pour over ham. Bake, uncovered, in a preheated 325°F oven for 1 1/2 hours, basting ham with pan juices every 30 minutes. Ham is done when internal temperature reads 160°F. Place ham and figs on a decorative platter, spoon some of the basting juices on top, and garnish with steamed asparagus, if desired.

Notes:

For this recipe, I use a bone-in rump (butt) ham half. Find dried figs near the dried fruit and raisins in your grocery store. Pink peppercorns are small and round like regular peppercorns, but they come from a different plant family---a rose plant to be exact---not a peppercorn at all! These dried berries have a pungent peppery flavor and a brilliant red color---great for a show-stopping dish! Find these in some grocery spice sections and most gourmet shops. If you can't find them, use 1/4 teaspoon ground black pepper instead.

(Air Date: April 7, 2001)

Macaroni & Cheese with Ham & Vegetables

Serves 4

4 cups cooked macaroni
2 cups shredded cheddar cheese
2 cups cooked broccoli florets
1 cup diced cooked ham
1/2 cup diced roasted red bell pepper
1/2 cup milk
1 tablespoon butter

Lightly spray a 1 1/2 quart casserole dish with vegetable oil spray. Layer 1 cup cooked macaroni, 1/2 cup cheese, 1/2 cup broccoli, 1/4 cup ham, and 2 tablespoons red bell pepper (and season lightly with salt and pepper to taste, if desired). Repeat the layers, until all remaining layering ingredients are used. Pour milk over all ingredients, and place small pieces of the butter on top. Bake, covered (use foil if there is no lid for casserole dish), in a preheated 350°F oven for 30 minutes. Uncover and bake for an additional 15 minutes, until top is lightly golden brown. Serve hot from oven.

(Air Date: April 14, 2001)

Fried Rice with Chicken & Vegetables

Serves 4

This Chinese specialty is quick and easy to make at home.

1 teaspoon vegetable oil
2 eggs, beaten
1 cup diced cooked chicken
2 cups frozen stir-fry vegetables
4 cups cooked rice, chilled
3 tablespoons soy sauce

Preheat a nonstick skillet or wok on medium-high heat. Add oil to pan. Add half of the beaten eggs, cooking until set, about 1 minute. Invert cooked egg onto a plate and cook remaining egg the same way. Roll eggs jelly roll fashion and cut into thin strips; reserve. Add chicken and frozen vegetables to pan and cook for 2-3 minutes. Stir in cooked rice and reserved egg strips. Sprinkle with soy sauce. Heat through, tossing gently to coat with soy. Serve with additional soy sauce, if desired.

(Air Date: April 21, 2001)

Big Apple Salad

Serves 4

Whether you are in New York, or Texas, it is easy to prepare this delicious salad!

2 apples
1/2 cup toasted pecans
2 tablespoons dried cranberries
2 sprigs fresh mint
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons lemon juice
2 tablespoons honey

Remove core from apples with a small knife or an apple corer utensil. Slice apples horizontally into thin slices. Arrange slices on a decorative plate. Sprinkle pecans, cranberries, mint leaves, cinnamon, and nutmeg on top. In a small bowl, whisk together lemon juice and honey, and drizzle over the salad. Serve immediately.

Notes:

To toast pecans, place in a skillet and warm over medium heat for 3 to 4 minutes, stirring occasionally, until lightly toasted. Watch the pecans carefully so they do not burn.

(Air Date: April 28, 2001)