Easter Ham with Strawberry-Chipotle sauce

Want to impress your guests for Easter dinner? Try this mouth-watering Southwestern style sauce atop a smoky ham. Thanks to Cathy Shumard for sharing this delicious recipe.

Smoky Ham with Strawberry-Chipotle Sauce
Ingredients:
6 to 8 pound fully-cooked bone-in ham
1/3 cup agave nectar, preferably dark, or honey
2 teaspoons smoked paprika

Strawberry-Chipotle Sauce

Ingredients:
2 pounds strawberries, hulled and halved lengthwise (about 6 cups)
2/3 cup sugar
2 canned chipotle chile in adobo sauce, or more to taste
2 teaspoons adobo sauce, (from chilies), or more to taste
1 tablespoon fresh lemon juice
2 teaspoons fresh sage, or 1 teaspoon dried, minced
Directions for ham:
Preheat oven to 325 degrees F. Position the rack in the lower third of the oven. 

Line the bottom of a shallow roasting pan bottom with aluminum foil. 

Score a diamond pattern into the ham, about 1/3 inch deep. Place the ham, flat side down, in the pan. Bake until the internal temperature reaches 140 degrees F., on a meat thermometer, 15 to 18 minutes per pound. Remove from oven and increase the heat to 400 degrees F. In a small bowl, mix the agave and smoked paprika. Brush over the ham (not on the flat side), return to the oven, and bake until glazed, about 10 minutes. Remove from oven, transfer to a cutting board, and let rest 10 minutes. 


Directions for Strawberry-Chipotle Sauce:
In a large nonreactive saucepan, mix strawberries and sugar. Cook over medium heat, stirring occasionally, until strawberries give off their juices, about 3 minutes. Using a potato masher or a large slotted spoon, crush strawberries in the saucepan to make a chunky sauce. Stir in chipotle, adobo sauce, and lemon juice. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in sage. Transfer to a medium bowl placed in a larger bowl of iced water. Let sauce stand, stirring occasionally, until chilled. In a blender, pulse the sauce until coarsely pureed. Cover and refrigerate until ready to serve. (The sauce can be made up to 2 days ahead.) 

Slice ham and serve with sauce. 

15 - 20 servings (4-ounce servings)

Calories: 260 calories
Protein: 39 grams
Fat: 5 grams
Sodium: 1370 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 1 grams
Carbohydrates: 15 grams
Fiber: 1 grams
Thanks to http://www.porkbeinspired.com/2015/03/easter-ham/

Congrats to Linda Corderman winning Lamp of Learning Award

Kudos to Historical League member Linda Corderman for winning the Lamp of Learning Award. This award is a one-time honor presented by the Washington Elementary School District to staff, community and business members who have made outstanding contributions to the students of the District.
 

This prestigious award is the highest recognition given in the Washington District. Its objective is to recognize those who have dedicated themselves to improving the quality of education in the District and in the state while exemplifying the Vision, Mission, and Values of the WESD. 

 Linda and other honorees will be recognized at the Lamp of Learning Awards Ceremony on Friday, May 6, 2016, at The Sheraton Crescent, 2620 W. Dunlap Avenue, Phoenix.

 

Linda is currently co-chairing Tastes & Treasures Vol II. Below are a few of her past roles with the Historical League:

Recording Secretary 2002-2003
Committee Fall Membership Open House 2003
Organized Fall Membership Open House at AHS Museum 2004
President-Elect of the Historical League 2004-2005
Worked on 2005 Historymakers Gala and Recognition Program
President of the Historical League 2005-2006
Advisor of the Historical League 2006-2007
Member of Central Chapter of Arizona Historical Society 2005-2006
Tastes & Treasures award-winning cookbook co-chair 2006
Tastes & Treasures cookbook launch, publicity events 2006
Tastes & Treasures cookbook sales at special events 2006-2007
Organized photography and presentation of photos for the cookbook
Annual Recognition Luncheon co-chair 2007
Silent Auction Children’s Holiday Party 2007
Recognition Luncheon co-chair 2008
Organized distribution of 1,300 copies of Arizona Recollections and Recollections, An Arizona Historymakers Centennial Commemoration to 4th and 8th graders 2014

Author and historian Jan Cleere at March League meeting

"I write about the people, legends, and tales of the old west that I have uncovered among tattered documents, tear-stained journals and diaries, and the accounts told by old-timers. I hope my historic biographies will entertain, amuse, and astound you just as they did me when I uncovered these
remarkable histories." Jan entertained us with amazing stories of early Arizona as told through the eyes of amazing women pioneers at our March meeting. She is a wonderful story teller and writer. Dee Steen presents Jan with a copy of Tastes & Treasures cookbook as a thank you gift.

Preservation of David and Gladys Wright House

From the David Wright House

March 1 at 2:55pm ·

Hello supporters! We wanted to share a brief statement about the latest happenings at the David Wright House.
The David and Gladys Wright House is involved in very early discussions with potential partners, including higher-learning institutions, that would advance the mission of the Foundation to preserve the home, celebrate the artistic legacy of Frank Lloyd Wright and inspire future generations of artists and architects through educational and cultural programming.
These discussions include institutions of higher learning, some of whom are supporting a continuance of the City-initiated Historic Preservation case at Wednesday’s (3/2/16) Phoenix City Council meeting until Dec. 7, 2016. This time will allow all parties to pursue a business and preservation plan that will advance the Foundation’s mission in a manner that is compatible with a vast majority of residents.
We want to thank Phoenix Mayor Greg Stanton for his leadership on the future of this important cultural and community treasure. Mayor Stanton has set an example for all of us to follow as we work together to preserve this iconic treasure.
- Zach Rawling, principal of David Wright House LLC., and President of David and Gladys Wright House Foundation

Maurice Salad from J.L. Hudson, Detroit, Michigan

HUDSON'S MAURICE SALAD
Tastes & Treasures cookbook was created with historic recipes from Arizona.  This salad was born in Detroit at the J.L.Hudson Department store. Now served at Macy's, there's nothing like Maurice salad with extra olives served with fresh baked bread.

Dressing Ingredients:
2 t. white vinegar

1/2 t. lemon juice

1 1/2 t. onion juice

1 1/2 t. sugar

1 1/2 t. Dijon mustard

1/4 t. dry mustard

1 c. mayonnaise

2 T. chopped fresh parsley

1 hard cooked egg, diced

salt to taste
Salad Ingredients:

4 oz. ham, cut into strips

4 oz. cooked turkey breast, cut into strips

14 oz. Swiss cheese, cut into strips

1/2 c. slivered, sweet gherkin pickles

1 head Iceberg lettuce, shredded

12-16 pimento stuffed green olives
Directions:
Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
(serves 6-8)