Spirit of Aloha | Articles | Recipe Roundup | November/December 2002

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

HAM GLAZE
CYNTHIA AOKI
(CONTRACT SERVICES)

1 cup guava jelly
1/2 cup pineapple juice
1/4 cup catsup
1/4 cup white wine
1/4 tsp. cloves
2 Tbsp. brown sugar
1 Tbsp. mustard
Cook all together and reserve 1 cup for sauce.
Sauce:
1 cup ham glaze
1 cup cherry pie filling
1/2 cup raisins

Simmer and serve over ham. Bake ham as directed. Pour remaining glaze during the last 15 to 20 minutes of baking. Slice ham and serve sauce separately.

HOLIDAY GLAZED HAM
DENISE CASTILLO
(CUSTOMER RELATIONS)

Ham:
1 13-20 lb. precooked ham with bone
20-30 whole cloves
Preheat oven to 475 degrees. Remove skin and excess fat from the ham. Insert cloves every 11/2 inches all over meat. Place in a large baking pan.
Baking Sauce:
1 cup light brown sugar
1 cup white vermouth or
3 Tbsp. brandy plus 1/2 cup stock
1 cup crushed canned pineapple
with juice
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. ground dry mustard
juice of a whole medium orange

Place all ingredients in a blender or food processor at high speed to produce a puree. Pour evenly over the ham and bake for 30 to 45 minutes or until a light brown glaze is produced. Reduce heat to 275 degrees and bake 10 minutes for each pound, occasionally basting with sauce from the pan. Remove when done and place on a serving platter.

Decorative glaze:
1 cup light brown sugar
1/3 cup red currant jelly
1/4 cup orange liqueur or brandy
3 slices pineapple rings
3 whole canned crabapples

Place first three ingredients in a saucepan and boil for 15 to 20 minutes or until the sauce is very thick. Remove from heat and allow to cool 5 to 10 minutes or just before the sauce hardens. If it hardens too quickly while you are glazing the ham, reheat to the desired consistency for easy spreading. Place pineapple rings and crabapples in the center of the top of the ham. Using a pastry brush, quickly cover the fruit and the entire surface of the meat. Let set for at least half-an-hour before serving, and carve at the table. To serve the baking liquid as a sauce, cook it at high heat to a thick consistency and then add 2 tablespoons of orange liqueur.

MICROWAVE MOCHI
CANDACE YUEN
(SAN FRANCISCO SALES)

2 cups mochiko (sweet rice flour)
2 cups water
1 cup sugar
1/2 tsp. vanilla
1/4 tsp. food coloring,
red or green
potato starch or cornstarch

Grease or spray a 5-cup microwave tube pan. Combine all ingredients, except potato starch, in medium-size bowl and mix together. Pour mixture in pan and cover with plastic wrap. Microwave at high power for 10 minutes, rotating pan several times during cooking. Let stand for a few minutes. Pull mochi from sides of pan and invert onto a cutting board dusted with potato starch; cool. Cut into 1/4-inch slices and coat each piece with potato starch.

THE "DAY AFTER" HAM CASSEROLE
CYNTHIA AOKI
(CONTRACT SERVICES)

4 oz. bow tie pasta, boil al dente
and drain
2 cups ham, cubed
Sauce:
1 can cream of chicken soup
1/3 cup milk
2 tsp. mustard
1 cup sour cream
chopped onion
pinch of saffron strands
1/4 cup chopped cilantro (optional)

Combine sauce ingredients; heat and add sour cream. Sprinkle in cilantro.
Topping:
1/4 cup bread crumbs
11/2 Tbsp. butter or margarine
2 Tbsp. grated parmesan cheese

Layer half each of the pasta, sauce and ham into a casserole dish. Repeat layer. Sprinkle topping and bake for approximately 25 minutes at 350 degrees.

TURKEY TAIL LAULAU
ED UHRLE
(TRAINING & development)

1 lb. lu'au leaves
6 turkey tails
1 lb. unsalted butterfish
Hawaiian salt
foil

Wash leaves and remove stems and veins. Clean turkey tails and remove any quills. Cut fish into 6 pieces. Divide leaves into 6 stacks. Place 1 turkey tail, 1 piece fish, and pinch of Hawaiian salt on each stack of leaves. Fold leaves around filling to form 6 bundles. Wrap each bundle in a piece of foil, place in steamer and steam for about 3 hours, adding water as necessary.

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