Easters right around the corner.  Sandwiched in between thoughts of chocolate bunnies and decorated eggs are those memories of mouth watering glazed hams from years past.  This year the ham again will be the centerpiece of the meal but I thought I would change up the flavor a little with some mango chutney, and save my usual pineapple rings for the dessert portion of the meal.

Ham with Mango Chutney Glaze

Ingredients 
1 approx. 6 lb. cooked ham (my favorite is the shank portion)
24 McCormick whole cloves

Glaze ingredients
9 oz. jar Mango Chutney
1/4 cup Karo Dark Corn Syrup
2 tsp. stone-ground mustard

Instructions
Score ham by making diagonal cuts in a diamond pattern.  Stud ham with cloves (place cloves about an inch apart).  Place ham on a rack in a shallow roasting pan.  Insert an oven -going meat thermometer into center of ham.  *The thermometer should not touch the bone.  Bake in a 325 degree oven for 1 1/2 to 2 1/4 hours or until thermometer registers 140 degrees F.  Brush ham with some of the desired glaze the last 20 minutes of baking.  Serve with remaining glaze.

Glaze making instructions
In a food processor bowl or blender container combine one 9 oz. jar of mango chutney, 1/2 cup karo dark syrup, and 2 tsps. stone-ground mustard. cover and process/blend until smooth.  Makes 1 1/4 cups glaze.

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February is National Grapefruit Month

To honor a longtime Citrus favorite, we offer up a salad that's sure to perk up even the frostiest of winter days and it's easy on the waistline too!

Ingredients
2 Avocados, sliced in thin wedges
2 Mangos, sliced in thin wedges
2 Ruby Red Grapefruit, sliced in thin wedges
       Additional salad mix-ins if desired:

Almond or cashew pieces, cottage cheese or finely shredded Cheddar

Ingredients for Vinaigrette
1/2 cup red onion
1/2 cup olive oil
2/3 cup orange juice
1/4 cup white sugar
2 Tbls balsamic vinegar
2 tsps Dijon mustard
1/4 tsp oregano
1/4 tsp black pepper

Directions for Vinaigrette

Combine all Vinaigrette ingredients into blender.  Set to liquify, and process for 1 minute or until all ingredients are thoroughly combined and pouring consistency.

Directions for SaladPlace the avocado, mango, and grapefruit slices into large bowl.  Pour vinaigrette mixture over fruit until all pieces are thoroughly coated.  Arrange fruit onto large serving platter or individual plates.  Garnish with a small pile of Arugula lettuce in center.  Serve chilled anytime; morning, noon or night.

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