Cooking For 1966 GLAZED HAM PATTIES

Press, Volume CVI, Issue 31096, 27 June 1966, Page 2

Cooking For 1966 GLAZED HAM PATTIES

(By

CELIA TIMMS)

Glazed ham patties make a change in the menu and also can be used as an emergency dish. Ingredients: 3 cups minced cooked ham or ham luncheonmeat 1 cup rolled oats 2 eggs 2 teaspoons dry mustard 1 tin pineapple rings Parsley

Method: Place minced meat, rolled oats and mustard in bowl. Add the beaten eggs and mix well. Season with salt and pepper. With lightly floured hand—shape into six round cakes, making a depression in the centre of each dish. Place these in a greased baking dish and bake in a moderate oven (350 degrees), basting frequently with the prepared glaze, for 30 to 40 minutes. When cooked, arrange on top of pineapple rings, which have been sauteed in butter for a few minutes, on a hot platter. Spoon over remaining glaze and garnish with parsley. GLAZE Ingredients: i cup brown sugar 1 cup honey 2 teaspoons water 1 tablespoon vinegar i teaspoon dry mustard Pinch ground cloves Method: Combine brown sugar, honey, water, vinegar, quarter teaspoon dry mustard, cloves in a saucepan and bring to the boil.