~Roman Proverb
Ham for easter dinner - it's not really a tradition, but it seems that we have it most years...
Deviled eggs, of course (that is a tradition - what else are you going to do with a plethora of hard boiled eggs?)
I cooked the ham with a glaze of brown sugar, orange juice, honey, pineapple and cherries. I just pour everything over the top of the ham and let it cook together, basting on the 1/2 hour or so. After getting the ham out of the oven (cook for approximately 18 minutes/ lb at 350 and let rest for about 20 minutes before carving) I poured the glaze into a gravy boat and spooned the fruit over the sliced ham.
We also had a fresh green salad, and some crescent rolls.
A "lite" repast compared to what I might usually prepare , but it was perfect afterall.
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