"Lemon Honey Ham or Spring Lamb with Salad Side and Rice Pilaf Casserole Gets You On a Roll..!"

I. Lemon-Honey Glazed Ham

-Use a grocery bought 5 lb ham (without bone) or Spring Agneau (N. Z.)

Prepare the Glaze:

-4 tblsp lemon juice

-4 tblsp lime juice

-1 c honey

-1 tsp ground cloves

-2 tblsp butter

-3/4 c lemon marmalade jelly

-4 doz whole cloves on the scored ham

-2 tblsp of dry mint

-2 tsp sage

-2 tblsp br. sugar

-2 med. peeled ginger pcs., fine chopped

-1 jar ea. of green and red marrascchino cherries to replace the whole cloves with toothpicks on the "X" score marks

Instructions:

1. On a rack on shallow pan bake 165 deg C for 1hr 15 mins.

2. Check momentarily with a internal thermometer to reach 120 deg C until done.

3. Meanwhile, make the glaze by taking a medium saucepan and melting the butter, the various dried spices and condiments and sautee well, then add in the wet or liquid ingredients including the honey, jelly and 2 citrus mix, continuously stirring over MED heat for 30-35 mins until attaining a liquid state and keep standing over LO heat setting.

4. Score the skinless ham's surface accordingly and place in the cloves at each center in the criss-cross pattern, and then proceed apply the still warm glaze liberally on the ham's surface.

5. Continue baking until it reaches 60 deg C using an internal thermometer.

6. Serve: Take the ham directly and plate to serve for dinner.

II. Creamed Coleslaw

Veggie Ingredients:

1/4 lb radishes or daikon

1/4 lb broccoli spears

1/4 lb celery

1/4 lb carrots

1/4 lb baby pickled onions (quartered)

1/4 c chives, chopped

Other Spices or Condiments for Dressing:

1 1/2 tsp yellow mustard, powdered

2 tsp salt

1 tsp black pepper

4 tblsp sugar

1/2 c cream cheese

1/2 c mayonnaise

1/2 c sour cream

Instructions to Prepare:

1. Medium chop raw vegetables.

2. Parboil veggies to al dente.

3. Mix in a medium bowl the dressing.

4. Mix into a large bowl the dressing and set in a fridge at 5 deg C for 2 hrs before serving.

III. Rice Pilaf Bake

Ingredients:

1 c long grain rice

1 c H2O

1/3 c minced onion

1/3 c cream cheese

2/3 c sour cream

1/3 c mild cheddar (grated)

1/3 c ham, fine chopped

1/4 c scallions or green onions, 3" and fluted with a knife edge

1 tblsp margarine

6 eggs, cooked hard boiled, halved, ea. with a pinch of paprika

Preparation and Cooking:

1. In a large skillet brown rice in oil with onion and margarine. Add saffron and H2O and cook by boiling & simmer for 15 mins.

2. Take boiled rice and mix in ham with cream products well and layer in a 6" x 9" cast iron enameled casserole.

3. Bake at 165 deg C for 30-35 mins until golden brown on top.

4. Take the cooked eggs and slice in halves to garnish and stick in the furled scallions on top for contrast decoration, atop. Embed the slice halves of eggs also on top with casserole.