Recipe: Easter Dinner at our house.

Thank you, Gina. I've been hoping that you would post your menu. Our family group will be smaller this year. My youngest daughter and her husband left Friday for Italy and France so it will be my oldest daughter, her husband, our twin grandsons, my sister and her boyfriend, plus my husband and me. I have been such a procrastinator this year about planning my menu. I kept going back and forth between turkey, ham and beef but my husband made the decision when he said, "It won't seem like Easter dinner without ham." This morning I got an email from Southern Living magazine and when I saw their menu, I thought, "This is it!" I've posted the recipes from their menu that I've decided to use. I'll also do glazed baby carrots for my grandsons who love them and I will make a fruit salad. My sister is bringing a carrot cake so I won't have to worry about dessert. Happy Easter!
Nancy

Menu:
Sweet-Hot Plum-Glazed Ham*
Classic Parmesan Scalloped Potatoes*
Asparagus Amandine*
Glazed Baby Carrots
Baby Blue Salad with Fresh Pears and Balsamic Vinaigrette*
Fruit Salad
Sweet-and-Spicy Pecans*
Peach Iced Tea*
Carrot Cake
*Recipes included below (from Easter Dinner in the Dining Room from Southern Living)

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SWEET-HOT PLUM-GLAZED HAM

1 (7-lb.) smoked fully cooked, bone-in ham
FOR THE GLAZE:
1 cup plum preserves
1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon yellow mustard
1 tablespoon honey
2 teaspoons minced fresh ginger
1/2 teaspoon dried crushed red pepper
GARNISHES (OPTIONAL):
Pineapple, kiwifruit, green onions, black sesame seeds

Stir together the ingredients for the glaze in a saucepan over medium-high heat; bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly, 5 minutes or until preserves are melted and mixture is blended. Pour half of plum preserve mixture into a microwave-safe bowl.

Trim excess fat on ham to 1/8-inch thickness. If desired, make long, shallow cuts (about 1/16-inch deep) over entire ham, forming diamond patterns. Place ham on a wire rack in an aluminum foil-lined roasting pan. Brush ham with a portion of plum preserve mixture in saucepan.

Bake ham, uncovered, at 350 degrees F on lower oven rack 1 hour and 30 minutes, basting with remaining plum preserve mixture in saucepan every 30 minutes. Loosely cover with aluminum foil, and bake 1 hour and 45 minutes or until a meat thermometer inserted into the thickest portion registers 140 degrees F, basting every 30 minutes. Let ham stand 15 minutes before slicing. Garnish, if desired.

Microwave plum preserve mixture in bowl at HIGH 1 minute or until thoroughly heated. Serve ham with warm mixture.

Adapted from source: Southern Living magazine, April 2007

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CLASSIC PARMESAN SCALLOPED POTATOES

1/4 cup butter
2 pounds Yukon gold potatoes, peeled and thinly sliced
3 cups heavy (whipping) cream
2 garlic cloves, chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup fresh flat-leaf parsley, chopped
1/2 cup (2 oz.) grated Parmesan cheese

Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and remaining ingredients, except Parmesan cheese, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender.

Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese.

Bake at 400 degrees F for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.

Adapted from source: Southern Living magazine, November 2007

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ASPARAGUS AMANDINE

2 pounds fresh asparagus
2 tablespoons butter
1/4 cup sliced almonds
2 tablespoons diced red bell pepper
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Snap off tough ends of asparagus. Cook asparagus in boiling salted water to cover in a large skillet 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.

Melt butter in a large skillet over medium heat; add almonds, and saute 2 to 3 minutes or until golden brown.

Add asparagus and red bell pepper; cook 3 to 5 minutes. Toss with lemon juice, salt, and pepper, and serve immediately.

Adapted from source: Southern Living magazine, December 2003

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BABY BLUE SALAD WITH FRESH PEARS

2 packages (5 oz. each) gourmet mixed salad greens, thoroughly washed
2 large Bartlett pears, cut into thin slices
1 quart strawberries, quartered
4 ounces blue cheese, crumbled

Place salad greens on 8 individual serving plates. Top evenly with pears and strawberries. Sprinkle with cheese and pecans (recipe follows). Serve with Balsamic Vinaigrette (recipe follows).

Adapted from source: Southern Living magazine, December 2008

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BALSAMIC VINAIGRETTE

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.

Source: Southern Living magazine, April 2000

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SWEET-AND-SPICY PECANS

1/4 cup and 2 tablespoons sugar, divided use
1 cup warm water
1 cup pecan halves
1 tablespoon chili powder
1/8 teaspoon ground red pepper

Stir together 1/4 cup sugar and 1 cup warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding syrup.

Combine the remaining 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet.

Bake at 350 degrees F for 10 minutes, stirring once.

Adapted from source: Southern Living magazine, April 2000

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PEACH ICED TEA

3 cans (11.5 ounces each) peach nectar
2 quarts brewed tea
1 cup sugar
1/4 cup fresh lemon juice

Stir together all ingredients; chill until ready to serve.

Source: Southern Living magazine, August 2002