Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN-BOOK 2”

DAFFODIL DIP

by NOEL JENKINS

8ounces cream cheese

1cup mayonnaise or Miracle Whip

Garlic salt to taste

1tablespoon lemon juice

3hard-boiled eggs

1tablespoon parsley flakes

Chop egg whites; slightly mash yolks with fork. Blend cream cheese, mayonnaise, garlic salt, lemon juice and parsley flakes. Add egg whites. Put in serving bowl and garnish with yolks. Serve with your favorite crackers.

HONEYED HAM WITH PEARS AND CRANBERRIES

by LINDA WELSCH SHAW

1fully-cooked, smoked, bone-in-ham (about 10 pounds), trimmed of excess fat and skin

45whole cloves

2cups apple cider

11/2cups honey

1cinnamon stick

6Bosc pears, quartered and cored

3cups fresh or frozen cranberries

1/2cup packed brown sugar

1/2teaspoon ground ginger

Preheat oven to 350 degrees. Score ham in a diamond pattern; insert cloves into diamonds. Place the ham in a large roasting pan. Pour cider and 1 cup honey over the ham. Bake one hour, basting with pan juices halfway through. Tent the ham with foil for 30 minutes so it doesn’t get too brown.

Add cinnamon and pears to pan. Bake 45 minutes, basting twice. Sprinkle cranberries over pears; bake until pears are tender and cranberries begin to burst, 30 to 40 minutes.

Remove from oven. Using a slotted spoon, transfer fruit to a shallow bowl; cover with foil and set aside. Ladle juices from pan into a medium saucepan. Stir in remaining 1/2 cup honey, sugar and ginger. Bring to a gentle boil over medium heat. Cook until mixture is syrupy and has reduced by half. Pour glaze over ham; bake 15 minutes. Remove from oven; brush ham with glaze from pan. Let rest 15 minutes. Transfer to a cutting board and carve. Pour pan juices over pears and cranberries in bowl; serve with ham. Serves 8.

TO OBTAIN A COPY

Cookbooks are available in the gift shops at the Arms Family Museum and Tyler History Center. Visit mahoninghistory.org for times and directions.

TO HAVE IT SHIPPED

Call 330-743-2589 from noon to 4 p.m. Tuesday through Sunday or visit mahoninghistory.org.

Cost: $21.50 per book (includes tax) plus $7.50 shipping & handling