Hey, my mom used to make that!

How to make a classic American glazed ham

So little effort for such a great-looking result.

Here's the 1947 recipe for Glazed Baked Ham.

1 whole cooked ham
cloves and cherries
1 1/2 cup Grandma Molasses
bread crumbs

Remove ham's skin and some of the fat. Place ham in open roaster with water to cover bottom of pan. Score fat and skewer cherries with cloves. Pour molasses over it and sprinkle lightly with bread crumbs. Bake in very hot oven (450˚F) for 10 minutes, then reduce to moderate heat (350˚F) and bake 1 hour, basting occasionally.

 Click here for another glazed baked ham recipe.

Via Look Homeward, Harlot

Old-Fashioned Cherry Sauce for your ham

Let me state up front that I have no evidence whatsoever to support my theory, but I suspect this is one of those "secret" recipes Southern belles use to impress their guests. It wouldn't surprise me to find this Old-Fashioned Cherry Sauce recipe in Junior League cookbooks across the South.

1 16-oz. can pitted sour cherries
1 tbsp. cornstarch
1/4 cup sugar

Drain cherries, reserving syrup. Combine cornstarch and sugar in saucepan; gradually add syrup. Cook, stirring constantly, until thickened; add cherries. Continue cooking untill cherries are heated. Serve sauce over ham.

 Click here for a 1954 recipe for ham glaze made with PBR beer.

 

Via Shelf Life Taste Test

Retro Recipe: Homemade Chocolate Sauce

Why buy chocolate sauce when making it is so easy?

This retro recipe is from Hershey's.

2 oz. Hershey's Baking Chocolate, melted
1 tbsp. melted butter
1/3 cup boiling water
1 cup sugar
2 tbsp. light corn syrup
1/2 tsp. vanilla
few grains salt

Melt chocolate in double boiler. Add butter. Add boiling water gradually. Bring to a boil, add sugar and corn syrup. Boil 5 minutes. Cool. Add vanilla and salt.

 Click here for a retro recipe for Warmed Fruit Cocktail Sauce.

Via Eudaemonius

Hipster ham glaze from 1954

Here's how to make a Blue Ribbon Ham Glaze.

One hour before ham is done, remove rind, score ham and stud with cloves. Spread with glaze made by combining 1/2 cup Pabst Blue Ribbon Beer, 2 cups brown sugar, 2 tablespoons flour and 1 teaspoon dry mustard. Return to oven and bake one hour longer.

Click here for another retro recipe for baked ham.

Via Charm and Poise

Retro barbecue baste

 

Here's a 1961 recipe for A.1. Butter Baste for hamburgers, steak, hot dogs, chicken and pork.

1/2 cup A.1. Steak Sauce
1 cup butter or margarine
4 oz. tomato sauce (optional)

Over low heat, melt butter in saucepan, add A.1. Steak Sauce. (If you prefer a tomato flavor, add 4 oz. tomato sauce.) Stir until blended. Keep warm. Brush on grilling hamburgers, hot dogs, steak, chicken or pork. Baste frequently as meat cooks.

Click here to see another idea for grilling hot dogs.

Perk up your vegetables with a retro Lemon Butter Sauce

Here is the 1972 recipe for Madeline's Lemon Butter Sauce:

3 tablespoons butter or margarine
1 tablespoom instant minced onion
1 teaspoon fresh grated lemon peel
2 tablespoons fresh squeezed lemon juice
1/4 cup chopped parsley

Melt butter in small saucepan; add onions, lemon peel and juice. Pour over well drained, cooked vegetables; add parsley and toss. Great on broccoli, asparagus, cauliflower, Brussels sprouts, zucchini, carrots, cabbage, potatoes.

Click here for another lemony retro recipe.

Via jbcurio

For the first Friday of Lent: Salmon Dijonnaise

Today's recipe comes from this 1990 Grey Poupon ad:

Here's a close-up of the recipe for Salmon Dijonnaise:

Click here for a retro tuna salad recipe.