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Use Up That Leftover Ham In Stuffed Apples

Bev Bennett Los Angeles Times Service

The combination of apples and spices cooking is one of the most seductive kitchen aromas.

While baking, apples have the scent of a delicate, fruity wine. Add a little cinnamon and nutmeg and you’ve got a fragrance that smells like a blue-ribbon pie, hot cider by the fireplace and a walk in an apple orchard - all in one whiff.

Baked apples are a classic American dessert, simple and delicious. But take the basic recipe one step further and you’ve got a marvelous entree that helps use up leftover Easter ham.

Start with the typical ingredients - raisins, brown sugar, maple syrup and spices, then add some diced ham. Give the dish needed piquancy by basting the apples with cider vinegar and apple juice.

Ham-Stuffed Apples are equally appealing for brunch or dinner. For brunch, round out the menu with corn muffins and strawberries with a little sugar and orange liqueur. For a dinner entree, add coleslaw and corn muffins or rolls. The recipe can easily be doubled for a larger group.

Ham-Stuffed Apples

1/4 cup raisins

1 tablespoon whiskey (or rum, or apple juice)

1/2 cup minced ham

2 tablespoons butter, cut into small pieces

2 tablespoons finely chopped celery

1-1/2 teaspoons brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg, optional

1 tablespoon maple syrup

2 large Rome Beauty or Gala apples

2 tablespoons apple cider vinegar

2 tablespoons apple cider or juice

Combine raisins and whiskey in cup and set aside 30 minutes.

Combine raisins with any remaining whiskey, ham, butter, celery, brown sugar, cinnamon, nutmeg and maple syrup in bowl.

Core apples and hollow out centers as much as possible. Spoon ham mixture into apples, piling high. Place apples in small pan. Combine vinegar and cider in cup and set aside.

Bake apples at 350 degrees for 45 minutes or until very tender, basting with vinegar-cider mixture every 15 minutes. Serve hot.

Yield: 2 servings.

Note: You can also use the ham stuffing for small squash halves. Follow the recipe and bake 45 minutes or until fork tender.