We have put together a number of Easter recipes that we made ourselves. Whether you are planning to cook a juicy ham, deviled eggs, scallion potatoes, or some wonderful green beans, we hope you have a great Easter Holiday and enjoy your family and loved ones!

Baked Ham with Brown Sugar and Mustard Glaze

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Ingredients:

  • 1 (12-pound) shankless skinless smoked cured ham
  • Whole cloves for studding ham
  • 1 cup firmly packed light brown sugar
  • 1/4 cup prepared mustard
  • 2 tablespoons cider vinegar
  • Variation: GLAZED HAM STEAK WITH BROWN SUGAR MUSTARD GLAZE
  • 1 to 2-inch Ham Steak
  • 1/2 teaspoon ground cloves
  • 1 cup firmly packed light brown sugar
  • 1/4 cup prepared mustard
  • 2 tablespoons cider vinegar

Directions

Preheat oven to 350 degrees

Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.

Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

Courtesy of the Food Network

Simple Scalloped Potatoes

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Ingredients:

  • 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
  • 1/2 clove garlic
  • 2 pounds russet potatoes, peeled and sliced inch thick
  • Kosher salt and freshly ground pepper
  • 1 1/4 cups low-sodium chicken broth
  • 1/2 cup skim milk
  • 1/4 teaspoon freshly grated nutmeg
  • 4 fresh bay leaves
  • 1/2 cup grated gruyere cheese (about 2 ounces)

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)

Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Courtesy of the Food Network

Best Deviled Eggs

Deviledeggs

24 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons 2% milk
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon minced chives
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 12 hard-cooked eggs
  • Minced fresh parsley and additional paprika

Directions

  • In a small bowl, combine the first 10 ingredients. Slice eggs in half
  • lengthwise; remove yolks and set whites aside. In another bowl, mash
  • yolks; add to mayonnaise mixture, mixing well. Stuff or pipe filling
  • into egg whites. Sprinkle with parsley and additional paprika.
  • Refrigerate until serving. Yield: 2 dozen.

Nutritional Facts: 1 stuffed egg half equals 73 calories, 6 g fat (1 g saturated fat), 108 mg cholesterol, 81 mg sodium, trace carbohydrate, trace fiber, 3 g protein.

Taste of Home

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