Easter Dinner

With the arrival of spring comes a sense of renewed life in fields and gardens and an abundance of fresh fruits and vegetables, adding color and variety to our daily meals. This spring, we hope you will find your own inspiration from the ideas presented this week, which will help you celebrate the warmer, longer days and spring's new beginnings.

Chocolate bunnies and fuzzy yellow chicks probably come to your mind when you think of Easter. But thoughts of a big dinner with the family are not to be ignored. After all the eggs have been hunted down by children and grandchildren alike, it's time to call everyone to the table. Feasting on a sweet and juicy ham is a tradition anticipated by families each year. Who says this classic Easter centerpiece can't make an appearance with some new side dishes?

Whet your guests' appetites at the table by serving a tasty appetizer of Twice Baked Potatoes. Then signify the beginning of spring in your Easter feast by accompanying servings of Baked Smoked Ham with a few spears of steamed, fresh asparagus drizzled with freshly squeezed lemon juice. It's a meal your entire family (maybe even the Easter Bunny) will enjoy!

Baked Smoked Ham I

MAKES AT LEAST 20 SERVINGS

1 12- to 14-pound fully cooked smoked ham, bone-in

1 cup packed dark brown sugar

1/2 cup red wine or port

4 sprigs fresh mint (about 2 inches long)

Coarsely ground black pepper

Green onions and leeks, uncooked, for garnish

Preheat the oven to 325 degrees Fahrenheit and line a large baking pan with foil. Put the ham on the foil, fat side up. Wrap with another piece of foil and bake for about 2 hours, or until a meat thermometer registers 125 degrees Fahrenheit when inserted into the thickest portion of the meat.

While the ham is baking, prepare the mint glaze. In a medium saucepan, stir together the brown sugar, red wine or port and the mint sprigs. Bring the mixture to a boil. Reduce the heat. Boil slowly, uncovered, for about 30 minutes or until the liquid in the saucepan has reduced to 1 cup. Remove the pan from the heat. Remove and discard the mint sprigs.

Remove the ham from the oven. With a sharp knife, trim the excess fat from the ham, leaving a layer about 1/8 inch thick. Score the ham by making diagonal cuts in the fat in a small diamond pattern.

Lightly coat the ham with half of the mint glaze and return the ham to the oven, uncovered. After 10 minutes, coat the ham again with the remaining glaze. Season the ham with a sprinkling of black pepper. Continue baking for another 20 minutes, or until a meat thermometer registers 135 degrees when inserted into the thickest portion of the meat. Remove the ham from the oven. Let stand for 15 minutes before carving. (The temperature of the meat will rise about 5 degrees during standing to the safe temperature of 140 degrees Fahrenheit.)

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