Cheryl’s Cuisine: April 2019

hamBy Cheryl Radkiewicz

Easter is fast approaching and we’re talking: HAM. Ham has been a tradition in many households celebrating the Spring holiday and is the highlight of the Easter dinner.   

Each family has its traditional way to prepare the roast. For example, our family has always prepared it in a 325 degree oven for 20 minutes per pound with a bottle of beer poured over it. Some use 7-Up, ginger ale, or pineapple juice poured over.  Basting is another important item in the process.

So,  if you like something  with a little more flavor, try this delicious marinated version:

Ham Royale:

3/4 cup orange juice
1/2 cup sherry
1 cup firmly packed brown sugar
2 Tbsp. prepared mustard
Dash of ground cloves
5 lb. ham

Combine orange juice, sherry, sugar, mustard and cloves. Place ham in shallow baking dish and prick with fork. Pour sherry mixture over ham. Marinate several hours or overnight in refrigerator; turn occasionally. Place ham on rack in shallow roasting pan. Bake at 325 degrees for 1 1/2 hours, basting frequently. Makes 12-16 servings.


Now, what to do with the leftover ham… There’s ALWAYS leftover ham.

Ham and Cheese Chowder:

2 cups peeled and cubed potatoes
3 Tbsp. butter
1 cup chopped onion
1/2 cup finely chopped carrots
3 Tbsp. all-purpose flour
3 cups milk
1 1/2 cups diced cooked ham
1 1/2 cups grated Cheddar cheese
Salt and pepper to taste

Cook potatoes in lightly salted water until tender reserving cooking liquid.  Melt butter in large pot, saute’ onion and carrots until tender. Blend in flour.  Stir a few minutes to combine well. Stir in milk and 1 cup boiled potato liquid. Cook, stirring constantly, until mixture is smooth and thickened.  

Add ham, potatoes and cheese; stir until cheese is melted. Season with salt and pepper. Makes 8 servings.


Ham Balls:

2 cups fresh breadcrumbs or 1 cup commercial breadcrumbs
1 cup lukewarm milk
1 lb. ham
1 1/2 lbs. lean ground pork
2 eggs, beaten

Soak crumbs in milk.  In food processor, grind ham and pork together twice, so the meats are mixed well.  Mix with soaked breadcrumbs and eggs. Knead until smooth and form into 30 balls. Place in casserole dish.

1 tsp. dry mustard
1 1/2 cups firmly packed brown sugar
1/2 cup vinegar
1/2 cup water

Combine all ingredients.  Pour over ham balls. Bake, covered, in 350 degree oven for 30 minutes; turn and bake, uncovered, for 30 more minutes.  Nice served with baked potato, coleslaw and green beans. Makes 8-10 servings.


Ham Fried Rice:

3 slices bacon
1 1/2 cups chopped, cooked ham
1 bell pepper, chopped
1/2 cup sliced fresh mushrooms
3 green onions, chopped
1 celery stalk, chopped
1 large clove garlic, minced
1/2 tsp. dried crushed red pepper
3 1/2 cups cooked rice ( I do mine in the microwave)
2 large eggs, lightly beaten
1/4 cup soy sauce

Cook bacon slices in wok or large skillet over medium-high heat until crisp.  Remove bacon slices, drain on paper towels, reserving drippings in skillet. Crumble bacon and set aside.  Add chopped ham to hot drippings in skillet and stir-fry 3 minutes or until lightly browned. Add bell pepper, mushrooms, onion, celery, garlic and crushed red pepper and stir-fry 5 minutes.  

Add rice and stir-fry 3 minutes until thoroughly heated. Push rice mixture to the side of the skillet, forming a well in the center. Pour eggs into the well and cook, stirring occasionally, until eggs are set.  Stir rice mixture into eggs; add soy sauce and crumbled bacon. Makes 4-6 servings.


Ham and Broccoli Noodle Casserole:

1/2 cup mayonnaise
2 cups broccoli florets, fresh or frozen
1 1/2 cup grated sharp cheddar cheese, divided
1 1/2 cups chopped cooked ham
1 1/2 cups macaroni, cooked and drained
2 Tbsp. finely chopped green bell pepper
1/4 cup milk
1/2 cup seasoned croutons, if desired

Preheat oven to 350 degrees.  In medium bowl mix the mayonnaise, broccoli, 1 cup of the cheese, ham, macaroni, bell pepper and milk.  Spoon mixture into a 13x9x2″ baking dish Sprinkle with remaining cheese and croutons. Bake, uncovered, for 25-30 minutes. Makes 10-12 servings.


Grilled Ham Hawaiian Style:

1/4 cup pineapple juice
1/4 cup firmly packed light brown sugar
1/4 cup (1/2 stick) butter
6 slices cooked ham
6 pineapple rings, fresh or canned
6 maraschino cherries, whole

In small saucepan on medium heat combine the pineapple juice, brown sugar and butter.  Stir often until sugar dissolves and mixture thickens. Place ham slices side by side in a heavy skillet and turn to medium heat.  Coat each piece of ham with some of the sugar glaze. Cook until glaze begins to bubble in the skillet.

Turn ham slices over and place a pineapple ring and cherry on top of each slice.  Pour remaining glaze over ham. Cook for another 3-4 minutes. Remove from heat. Makes 6 servings.

From our house to yours: Have a Happy, Blessed Easter. Christos Voskrese!

Elite Bunny Hunt Planned for April 20th

Bunny Hunt

The annual Elite Bunny Hunt will be held Holy Saturday, April 20 at St. Anthony’s Playground at the top of Hill Street, Dunmore.  The Hunt is for children 11 years old or younger. The Bunny Hunt begins at 10 a.m. in the playground field areas.

In the event of inclement weather, St. Anthony’s Pavilion will be utilized to hand out all the treats and prizes. The event is being co-sponsored by the Dunmore Lions Club, Dunmore Rotary Club, and the Dunmore Police Department.

Pictured from left are event cochairmen: Jim Aita, president, Dunmore Lions Club, Rich Sabato, president, Dunmore Rotary Club and Michael Igoe, Dunmore Police Department. Absent from photo os cochair Tom Richardson, Dunmore Police Department.

20th Annual Free Easter Party Set for Sunday April 14th


The O’Malley Family will be hosting their 20th annual Free Easter party for the youth within the community on Sunday, April 14, , at Keyser Valley Community Center from 1 to 3 p.m. Children from pre-school to fifth grade are all welcome to join in the fun and meet the Easter Bunny.

The party includes a picture with the Easter Bunny, Goodfella’s Pizza, orange drink, a half -pound chocolate bunny, a McDonald’s cheeseburger and fries coupon from the Keyser Avenue location, a free Kids Meal from the Texas Roadhouse, Utz potato chips, and a Krispy Kreme donut.

Reservations should be made by April 11 by calling (570) 346-1828 and leaving a message with the number of children attending.

Planning the event are, from left: Vincent O’Malley, Patrick O’Malley II, Keith Oleski, Gene Widdick, Mary Jo Noone, James Barrett, Vanessa Thomas and Jay Schectman.