Recipe(tried): Baked Ham with Apricot-Pineapple Glaze, Bee's Broccoli Salad, Potato Salad, Debbie's Deviled Eggs, Strawberry Pie - Easter Sunday Dinner at Our House

Today for lunch we had the traditional southern Easter dinner. We had: baked ham with apricot/pineapple glaze, Bee's Broccoli Salad, potato salad, Debbie's Deviled Eggs, candied yams, butterbeans, rolls, sweet tea with lemon, and strawberry pie with whipped cream.

BAKED HAM WITH APRICOT/PINEAPPLE GLAZE

1 jar apricot/pineapple perserves
4 Tbsp. spicy brown mustard
1 cup brown sugar
1/2 cup orange juice
1 6-7 lb. ham, rinsed
1 Reynolds Cooking Bag
1 Tbsp. flour

Place flour into bag and shake well. Place ham into the bag. In a bowl, combine the preserves, mustard, brown sugar, and orange juice, mix well. Pour the preserve mixture over the ham. Bake approximately 20 minutes per pound or until the ham has an internal temperature of 140.

BEE'S BROCCOLI SALAD
Serves 4-6

1 cup mayonnaise
2 Tbsp. red wine vinegar
1/4-1/3 cup sugar
1 bunch broccoli, broken into florets
1/2 cup chopped pecans
1/2 cup chopped red onion
1/2 cup raisins
8-10 slices bacon, cooked and crumbled
1 red bell pepper, diced

Combine the mayonnaise, vinegar, and sugar. Combine the broccoli, pecans, red onion, raisins, bacon, and red bell pepper. Pour the mayonnaise mixture over broccoli mixture. Refrigerate overnight.

POTATO SALAD

8 cups unpeeled red-skinned potatoes (about 3 pounds)
1 cup diced red onion
1 cup diced celery
1/4 cup cider vinegar
3 Tbsp. sweet pickle relish
3 hard-cooked eggs, chopped
3/4 cup mayonnaise
1 Tbsp. minced parsley
1 1/2 tsp. salt
1/4 tsp. pepper

Cook the potatoes until tender. Cool, then cut into 1/2"-3/4" cubes. In a large bowl, stir together potatoes, celery, onion, vinegar, salt, and pepper. Add pickle relish, chopped eggs, and mayonnaise. Stir gently to combine. Taste and adjust the salt, pepper, and vinegar. Sprinkle with parsley and refrigerate overnight.

DEBBIE'S DEVILED EGGS

8-10 large eggs
1/4 cup chopped celery
1/4 cup Vidalia onion
1/4 red bell pepper, chopped
1/4 cup pickle relish
1/2 of a 4 oz. pkg. 1/3 less fat cream cheese
Old Bay Seasoning

Place eggs into a large pot and bring to a boil. Remove the pot from the "hot eye" of the stove and cover. Let the eggs cook in the hot water for 30 minutes. (Pour the water that the eggs have been cooked in into a large pitcher. Peel the eggs and put the egg shells into the large pitcher that has the "egg water.") Slice the eggs lengthwise. Mash the yolks. Add the vegetables and cream cheese. Stir until well mixed. Fill the egg halves with the yolk mixture. Sprinkle with Old Bay Seasoning and refrigerate.

***If you have plants, this egg shell and water mixture is just what they need. After you have peeled all of the eggs, place the shells in the large pitcher along with the "egg water." Pour cold water over this mixture and cover. Let set overnight.

When ready to use, just pour the water over your plants and discard the egg shells.

STRAWBERRY PIE

1 baked 9-inch deep dish pie shell
1 1/4 cup sugar
1 Tbsp. cornstarch
3 Tbsp. lemon juice
1 (3 oz.) pkg. strawberry Jello
3 cups fresh strawberries, sliced
1 1/2 cup water

Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4-5 minutes. Add Jello, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pie shell. Chill 4-6 hours (or overnight) until set. Serve with whipped cream or Cool Whip.

Happy Easter, everyone!