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Along with Christmas and Thanksgiving, Easter is a holiday that is always accompanied by a major meal. \u00a0My family usually has ham as the centerpiece, but have also enjoyed roast beef, turkey and duck. \u00a0To me, the most enjoyable part of a holiday feast are the side dishes. \u00a0There are countless numbers of side dishes that can be used for your Easter brunch, lunch or dinner. \u00a0Here a several easy recipes that I hope you will try this Easter, or anytime for that matter.<\/span><\/span><\/p>\n <\/p>\n
<\/p>\n<\/span>Baked Ham<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 5 – 7 lb smoked ham<\/span>
\n<\/span><\/li>\n- 1\/2 c maple syrup<\/span>
\n<\/span><\/li>\n- 1<\/span>1\/4 <\/span>t dry mustard<\/span>
\n<\/span><\/li>\n- 2<\/span>1\/2 <\/span>t cider vinegar<\/span>
\n<\/span><\/li>\n- cloves<\/span>
\n<\/span><\/li>\n- 1\/4 t pepper<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- Remove skin and fat from outside of ham. \u00a0<\/span><\/li>\n
- Place ham fat side <\/span>up <\/span>in <\/span>shallow baking pan. \u00a0<\/span><\/li>\n
- Score outside of ham in a crisscross <\/span>fashion. <\/span><\/li>\n
- Insert cloves where scoring lines intersect on ham.<\/span>
\n<\/span><\/li>\n- In a small bowl, mix syrup, pepper, mustard and vinegar. \u00a0<\/span><\/li>\n
- Cover <\/span>outside of ham with mixture. \u00a0<\/span><\/li>\n
- Bake in a preheated 350 degree <\/span>oven 15 <\/span>minutes per lb.<\/span>
\n<\/span><\/li>\n<\/ul>\n <\/p>\n
<\/p>\n<\/span>Mustard Glazed Baked Ham<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 5-8 lb precooked ham<\/span>
\n<\/span><\/li>\n- 1\/2 c brown sugar<\/span>
\n<\/span><\/li>\n- 2 T spicy brown mustard<\/span>
\n<\/span><\/li>\n- 8 oz can crushed pineapple<\/span>
\n<\/span><\/li>\n- whole cloves<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- Line a roasting pan with aluminum foil. \u00a0<\/span><\/li>\n
- Place ham in pan fat <\/span>side <\/span>up. \u00a0<\/span><\/li>\n
- Score the top of the ham diagonally 1\/2″ deep in a <\/span>criss-<\/span>cross <\/span>style to create diamond patterns. \u00a0<\/span>
\n<\/span><\/li>\n- In a small bowl, combine mustard and brown sugar and mix. \u00a0<\/span><\/li>\n
- Pour <\/span>or rub mixture onto the ham. \u00a0<\/span><\/li>\n
- Place cloves where the <\/span>scores <\/span>intersect. \u00a0<\/span><\/li>\n
- Bake in a preheated 325 degree oven 18 <\/span>minutes for <\/span>every pound. \u00a0<\/span><\/li>\n
- In the last 30 minutes of cooking time, <\/span>pour <\/span>pineapple with juice on the top of ham.<\/span>
\n<\/span><\/li>\n<\/ul>\n <\/p>\n
<\/p>\n<\/span>Bacon Deviled Eggs<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 6 hard boiled eggs with shells peeled<\/span>
\n<\/span><\/li>\n- 1\/4 c mayonnaise<\/span>
\n<\/span><\/li>\n- 3 T bacon, cooked crisp and crumbled<\/span>
\n<\/span><\/li>\n- 1\/2 t dry mustard<\/span>
\n<\/span><\/li>\n- 1\/8 t salt<\/span>
\n<\/span><\/li>\n- 1\/8 t pepper<\/span>
\n<\/span><\/li>\n- paprika<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- Cut eggs in half lengthwise. \u00a0<\/span><\/li>\n
- Carefully scoop out egg yolks and <\/span>mash in a small bowl. \u00a0<\/span><\/li>\n
- Add bacon, mayonnaise, mustard, salt <\/span>and <\/span>pepper to egg yolk in bowl and mix with fork until smooth. \u00a0<\/span><\/li>\n
- Using a <\/span>small spoon, evenly distribute egg mixture to the 12 egg <\/span>white <\/span>halves. \u00a0<\/span><\/li>\n
- Lightly sprinkle with paprika. \u00a0<\/span><\/li>\n
- Serve immediately <\/span>or <\/span>chill <\/span>and serve.<\/span>
\n<\/span><\/li>\n<\/ul>\n <\/p>\n
<\/p>\n<\/span>Baked Mashed Potatoes<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled<\/span>
\n<\/span><\/li>\n- 4 T butter<\/span>
\n<\/span><\/li>\n- 8 oz package cream cheese, softened<\/span>
\n<\/span><\/li>\n- 12 oz or 1<\/span>1\/2<\/span> c sour cream<\/span>
\n<\/span><\/li>\n- salt to taste<\/span>
\n<\/span><\/li>\n- black pepper to taste<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- Preheat oven to 350 degrees. \u00a0<\/span><\/li>\n
- Quarter potatoes and boil in <\/span>salted <\/span>water until fork tender but not mushy; drain. \u00a0<\/span><\/li>\n
- Place <\/span>potatoes in a <\/span>large bowl with 2 T of butter and mix with hand <\/span>mixer until fairly <\/span>smooth. \u00a0<\/span><\/li>\n
- Add sour cream, cream cheese, salt, <\/span>and pepper and mix <\/span>until well blended.<\/span>
\n<\/span><\/li>\n- Spray a large casserole dish with nonstick spray. \u00a0<\/span><\/li>\n
- Add potatoes <\/span>and dot with remaining 2 T of butter. \u00a0<\/span><\/li>\n
- Bake for 30 minutes <\/span>uncovered; serve.<\/span>
\n<\/span><\/li>\n<\/ul>\n <\/p>\n