Spiral Ham with Fruit Glaze
1 fully cooked spiral sliced ham (about 4 pounds) (**sale** $1.59/lb.)
½ can (8 ounces) unsweetened crushed pineapple, drained (**sale** Dole 20 oz. $0.99)
¼ cup apricot jam
2 teaspoons spicy brown mustard (**sale** Grey Poupon $2.00)
1 tea 6-8 medium sized potatoes, peeled, and cut inch 1 inch cubes (**sale** 15 lb. bag Russet $2.50)
½ teaspoon salt
1 cup sour cream (**sale** WF 16 oz. $0.99)
spoon prepared horseradish
3 pounds fresh broccoli spears (**sale** $0.79/lb.)
1 cup chicken broth (**sale** Swanson 14oz.-14.5oz. $0.50)
1 Tablespoon butter (**sale** WF 16 oz. $2.00)
4 ½ teaspoons cornstarch
¼ cup cold water
2 egg yolks, beaten (**sale** WF Large Dozen $1.25)
2 Tablespoons lemon juice
1 teaspoons grated lemon peel
5 ½ – 6 cups flour (**sale** WF 5lb. bag $1.99)
½ cup sugar
1 Tablespoon quick rise yeast
2 teaspoons salt
1 cup milk
½ cup canola oil
3 eggs (**sale** WF Large Dozen $1.25)
2 Tablespoons butter, melted (**sale** WF 16
Place ham on a rack in a large roasting pan. Cover and bake at 325 for45 minutes. In a small bowl, combine pineapple, jam, mustard, and horseradish. Spread over ham and bake uncovered for 15-20 minutes or until internal temperature reaches 140. Makes 8-10 servings.
Place potatoes in a large pot and add enough water to cover potatoes. Sprinkle salt over into the water. Bring to a boil over high heat, cover and reduce heat to medium and cook 20-25 minutes or until fork tender. Remove from heat, drain and mash with a hand mixer or potato masher. Add sour cream and combine well. Serve warm.
Place broccoli in a large saucepan, add about 1 inch cold water. Bring to a boil, reduce heat, cover and cook for 5-8 minutes or until crisp tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Dissolve cornstarch in cold water in a small bowl and add to broth mixture. Bring to a boil, cook and stir for 1 minute or until thickened and bubbly. Remove from heat, stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat and stir in lemon juice and peel. Drain broccoli and serve with sauce.
In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and oil to 120-130 degrees. Add to dry ingredients, beat until just moistened. Add eggs, beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Roll each portion into a 12 inch circle, brush with butter. Cut each circle into 12 wedges. Roll up wedges from the wide end and place point end down 2 inches apart on baking sheets sprayed with nonstick spray. Bake at 400 for 10-12 minutes or until golden brown. Remove from pans and cool on a wire rack. Makes 3 dozen.
Spiral Ham: $8.36
Mashed Potatoes: $1.70
Broccoli in Lemon Cream Sauce: $2.82
Meal #2 Total:$14.98