SIMPLE TIPS FOR SELECTING AND SERVING HAM
THIS EASTER HOLIDAY FROM STEW LEONARD’S BUTCHERS AND CHEFS

NORWALK, Conn., March 24, 2006 -- Just as the smell of turkey roasting in the oven is synonymous with Thanksgiving meals, a perfectly spiraled ham glistening with caramelized glaze is a staple on Easter menus. Most people buy whole hams only around the holidays, when company coming over ensures that the family will not be eating leftovers for a week.

To help customers separate the pork from the chop, Stew Leonard’s butchers offer these simple tips for ham shopping this holiday:

• To determine how large a ham to buy, figure on ½ pound of ham for each guest, plus factor in a little extra for second helpings and leftovers. Mike Derivan, manager of the meat department in Stew Leonard’s Danbury store, recommends a five-to-seven pound ham to feed eight-to-10 people.
• Look for hams that are labeled “ham in natural juices,” meaning that the ham does not have water added during the curing process. “Ham that is labeled ‘ham – added water’ or ‘ham and water product’ may be less expensive per pound, but it means that you are also getting less meat per pound,” notes Norwalk store butcher Lou Trani.
• “Buy a ham that is labeled ‘naturally smoked.’ Many hams sold in supermarkets are artificially smoked with an injection of smoke-flavored liquid. Stew Leonard’s hams are naturally smoked, which means that after curing, the ham is hung in a hickory smokehouse,” said Dave Peden, Stew Leonard’s meat buyer.

Custom Hand-Spiraling Offered
"One of the most frequently asked customer questions is whether to buy a ham with the bone, or off the bone. It really is a matter of personal preference. Most people shy away from bone-in hams because they are not sure how to carve them, but Stew Leonard’s bone-in hams are sold already spiral-cut, so they are ready to go," said Jamie Distefano in Norwalk’s butcher department.

"The benefit of a boneless ham is that there is no waste. Stew Leonard’s is also offering to custom hand-spiral our Boars Head honey glazed boneless ham in all three stores. Stew Leonard’s is the only store in Connecticut and New York that is doing this – right in front of the customer," said Lou Trani.

Glazing Tips from Chef George
"Stew Leonard’s hams are sold already pre-cooked, and only require reheating by roasting them at 325 degrees to an internal temperature of 140 degrees (about 10 to 12 minutes per pound)," said George Llorens, Stew Leonard’s Executive Chef. "However, to turn a ham from ‘ho-hum’ to ‘wow’, I recommend glazing it, to help tenderize and seal in the meat’s moisture, as well as add an additional layer of flavor and texture."

All of Stew Leonard’s hams come with a packaged honey glaze, or customers can opt to make one of the glazes below that are featured in Stew Leonard’s Winning Recipes Cookbook (Kimberly Press, 2005).

Stew Leonard’s Ham Glazes

Each recipe makes enough glaze for 6-to-8 pound ham. Brush glaze onto the baked ham during the last 30 minutes of cooking time.

1. Apricot Glaze: In a saucepan, heat ½ cup apricot preserves, ½ cup honey, 2 tablespoons cornstarch, 2 tablespoons lemon juice, and ¼ teaspoon ground cloves over medium-high heat. Heat and stir constantly, until thickened and bubbly. Makes 1 cup glaze.
2. Brown Sugar Pineapple Glaze: In a saucepan, heat 1 cup crushed pineapple in heavy syrup, ½ cup packed brown sugar, 1 tablespoon cornstarch, and 1 tablespoon Dijon mustard over medium-high heat. Heat and stir constantly, until thickened and bubbly. Makes 1 ½ cups glaze.
3. Honey Glaze: In a saucepan, heat ¼ cup packed brown sugar, 2 teaspoons cornstarch, ¼ teaspoon ground cloves or cinnamon, ½ cup honey, ½ cup pineapple juice, ¼ cup lemon juice, and 2 tablespoons Dijon mustard over medium-high heat. Heat and stir constantly, until thickened and bubbly. Makes 1 ½ cups glaze.
4. Orange Apricot Glaze: In a small bowl, combine ½ cup apricot preserves, ¼ cup orange juice, 2 tablespoons soy sauce, and 1 tablespoon lemon juice, stirring to blend well. Makes ¾ cup glaze.
5. Peach Glaze: In a blender, combine 1 drained can (15 ounces) peach halves in syrup, ½ cup packed brown sugar, 2 tablespoons apple cider vinegar, ½ teaspoon ground cloves, and ¼ teaspoon cinnamon. Pulse until smooth. Makes 1 ½ cups glaze.
6. Traditional Pineapple Glaze: In a blender, combine ½ cup diced fresh or crushed canned pineapple, ¼ cup packed brown sugar, ¼ cup ketchup, ¼ cup Dijon mustard, ¼ cup honey, and 1/8 teaspoon ground cloves. Pulse until smooth. Makes 1 ½ cups glaze.

Stew Leonard’s Catering also offers a complete eight guest Easter dinner menu with a spiral glazed ham, soup, sweet potato mousse, au gratin potatoes, string bean almondine and a fresh baked pie for $99.00, as well as other main dish options including roasted leg of lamb and whole poached Norwegian salmon. The catering menu is available in store and online at www.stewleonards.com. Stew’s catering consultants are also available by phone--Norwalk: 203.750.6168; Danbury 203.790.8030 ext. 6228 and Yonkers: 914.375.4743.

Stew Leonard's began as a small dairy store founded in Norwalk, Conn. in 1969 with just seven employees. Today, Stew Leonard's is still family-owned and operated, but has grown to become a nearly $300 million dollar business with 2,000 employees. In addition to the original store in Norwalk, Conn., Stew Leonard's has stores in Danbury, Conn. and Yonkers, NY., with additional stores planned in East Farmingdale, N.Y and Orange, Connecticut. For more information, visit Stew Leonard's website at www.stewleonards.com.