Recipe: Easter Buffet Menu - Spiral-Sliced Ham, 3 Salsas, 2 Chutneys, Cherry-Onion Marmalade, Spring Vegetable Vinaigrette, Dilled Potato Salad

EASTER BUFFET MENU
Spiral-Sliced Ham*
Cranberry-Jalapeno Chutney*
Pineapple Salsa*
Orange-Mint Salsa*
Sweet-n-Hot Apple Chutney*
Mango Salsa*
Cherry-Onion Marmalade*
Spring Vegetable Vinaigrette*
Dilled Potato Salad
Cornbread Muffins
Pound Cake with Sliced Strawberries
*Recipe Below

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SPIRAL-SLICED HAM
Servings: 12

Simple and basic and goes with any traditional side dishes. Serve with a couple different fruit salsas or chutneys.

1 (5-6 pound) sprial-sliced ham

Place ham in shallow pan and heat in a 350 degree F. oven, uncovered, for 1 1/4 to 1 1/2 hours or until an inserted meat thermometer reads 140 degrees F. (about 15-18 minutes per pound).

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CRANBERRY-JALAPENO CHUTNEY
Makes about 1 1/2 cups. Serving size about 1 tablespoon.

Chutney, a spicy condiment often made with fruit, can vary in texture from chunky to smooth and range in degrees of spiciness. This tart and tangy chutney goes well with your favorite ham.

1 (12-oz.) can whole-berry cranberry sauce
2 tablespoons finely chopped white onion
1 jalapeno chile, seeded and finely chopped *
1 tablespoon lime juice
2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper

In a medium bowl combine all ingredients well. Refrigerate, covered, up to three weeks. Serve at room temperature.

* When handling hot peppers, wear rubber gloves to protect skin.

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PINEAPPLE SALSA
Makes about 1 cup. Serving size about 1 tablespoon.

1 (8-oz.) can crushed pineapple, drained
2 tablespoons orange marmalade
1 tablespoon chopped cilantro
2 teaspoons seeded and finely chopped jalapeno chile *
2 teaspoon lime juice
1/4 teaspoon salt

In a medium bowl combine all ingredients well. Cover and refrigerate until ready to serve. Serve cold or at room temperature.

* When handling hot peppers, wear rubber gloves to protect skin.

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ORANGE-MINT SALSA
Makes about 1 1/2 cups. Serving size about 1 tablespoon.

2 oranges, peeled, seeded and chopped
3 kiwi fruit, peeled and finely chopped
1/4 cup snipped fresh mint
1/4 cup minced red onion
1 teaspoon grated orange zest
Salt, to taste

Stir together all ingredients. Cover and refrigerate until ready to serve. Serve chilled or room temperature.

With any leftovers add more sliced orange, kiwi, and sliced banana and make into a fruit salad for the next day's lunch.

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SWEET-N-HOT APPLE CHUTNEY
Makes about 2 cups. Serving size about one tablespoon.

2 cups rice wine vinegar
3/4 cup brown sugar
1/2 red bell pepper, seeded and diced
1 poblano chile, seeded and diced *
2 jalapeno chiles, seeded and diced *
2 tablespoons minced red onion
3 green apples, peeled, cored and diced
2 tablespoons lemon juice

In large saucepan bring vinegar to a boil, stir in brown sugar to dissolve. Add all other ingredients except apples and lemon juice; boil 8 mintues.

Add apples and simmer until apples are tender but retain their shape.

Remove from heat, stir in lemon juice. Cover and refrigerate until serving. Serve at room temperature.

*When handling hot peppers, wear rubber gloves to protect the skin.

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MANGO SALSA
Makes about 1 1/2 cups

2-3 ripe mangoes, chopped
1 jalapeno chile, seeded and minced *
1/4 cup minced red onion
4 tablespoons chopped fresh cilantro
2 tablespoons cider vinegar
Salt, to taste

Stir together all ingredients in medium bowl until well blended. Cover and refrigerate until ready to serve. Serve cold or at room temperature.

*When handling hot peppers, wear rubber gloves to protect the skin.

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CHERRY-ONION MARMALADE
Makes about 2 cups

1/2 cup orange juice
1/4 cup water
2 tablespoons dry sherry
1/2 cup dried tart cherries
2 teaspoons grated orange zest
1 cup red currant jelly
1 tablespoon lemon juice
1 teaspoon Dijon-style mustard
1/2 cup minced onion
1 teaspoon black pepper
Salt, to taste

In medium saucepan, combine first five ingredients; bring to a boil, lower heat and simmer for 15 minutes.

Stir in remaining ingredients, cover and refrigerate until serving.

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SPRING VEGETABLE VINAIGRETTE
Servings: 8

1/2 pound small zucchini squash, trimmed
1/2 pound small yellow squash, trimmed
1/2 pound green beans, trimmed and halved
1 small bunch broccoli, florets only
1/2 pound sugar snap peas
1 red bell pepper, seeded and cut into strips
1 cup olive oil
1/2 cup white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 (4oz.) jar artichoke hearts, chilled, drained and halved
Radishes, for garnish

Heat large saucepan of water to boiling. Blanch squashes: 5 minutes; beans: 3 minutes; broccoli florets: 2 minutes; peas: 2 minutes; and pepper strips: 1 minute separately, removing each from pan with slotted spoon, rinsing in cold water and chilling.

Combine oil, vinegar, mustard, salt and pepper in jar with tight-fitting lid. Cover and refrigerate.

To serve, cut zucchini and yellow squash into 3 x 1/2-inch strips.

Arrange all of the blanched vegetables and artichoke hearts on a platter.

Shake salad dressing well and drizzle over vegetables. Garnish platter with radishes.

Source: National Pork Board