Glaze ham with pineapple sauce for Easter dinner

The traditional Easter dinner at my parents' house since I was a young girl was always a big clove-studded ham served with a fruit sauce.

My holiday menu also includes a clove-studded ham, but I plan to serve the ham with Pineapple Sauce. And, of course, it wouldn't be Easter without a homemade strawberry pie for dessert.

May you enjoy a wonderful springtime day as you partake of all the wonderful blessings of Easter.

Divine Pineapple Glaze

1 fully cooked smoked ham, studded with cloves

1 cup packed brown sugar

1 tablespoon cornstarch

1/4 teaspoon salt

1 8-ounce can crushed pineapple, do not drain

1/4 cup honey

1 teaspoon prepared mustard

Score the ham and stud with cloves. Bake ham in a roasting pan at 350 degrees for 1 1/2 to 2 hours (depending on the size of the ham). In a small saucepan, mix brown sugar, cornstarch and salt. Stir in pineapple, honey and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Brush sauce over ham and bake 30 minutes, basting once or twice during cooking time. Brush sauce over ham before serving.

Creamy Vegetables

1 16-ounce package frozen vegetables (broccoli, cauliflower, carrots)

2 tablespoons butter

2 tablespoons flour

1 cup milk

4 ounces cream cheese, softened

1/4 teaspoon pepper

1/4 teaspoon salt

1/4 cup grated Parmesan cheese

Cook vegetables until almost done; drain and place in a casserole dish. Melt butter in saucepan. Stir in flour until smooth; add milk, cream cheese, salt and pepper, stirring until thick. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. This recipe serves four but can easily be doubled. I plan to make this dish the day before so Easter morning I can just pop it into the oven along with the ham.

Easter Morning Muffins

1/2 cup butter, softened

1/2 cup sugar

2 eggs, separated

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons lemon juice

1 tablespoon grated lemon peel

Cinnamon-sugar

Preheat oven to 350 degrees. Grease muffin tin, or line with paper cups. In a mixing bowl, cream butter and sugar. Add egg yolks and mix well. Combine flour, baking powder and salt. Add alternately with lemon juice to creamed mixture, stirring just until moistened. In separate mixing bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. Add lemon peel. Fill muffin cups 2/3 full. Sprinkle with cinnamon/sugar mixture. Bake for 20-25 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Makes about nine muffins.

GARY'S TIP: Before squeezing fresh citrus fruits for juice, roll them on a countertop, pressing down firmly with the palm of your hand. The fruits will be easier to squeeze and produce more juice.

FOOD FOR THOUGHT: So often we seek a change in our condition, when what we need is a change in our attitude.