Happy Easter, here is one of my all time favorite Easter Day Menus

Glazed Ham
   10 - 14 pound fully cooked spiral cut ham
  5 garlic cloves, minced
  8 oz. Jar orange marmalade
  1/3 cup Dijon mustard
  3/4 cup brown sugar
  1/4 cup orange juice
 
 Preheat oven to 350 degrees. Place the ham, flat side down, in a heavy roasting pan. Pour water or chicken stock into the bottom of the pan. Cover everything with foil. Bake for 12-15 minutes per pound until ham is 140 degrees F. Remove ham from oven and uncover. Increase oven temperature to 400 degrees F.
 In blender container or food processor bowl, mix together garlic, chutney, mustard, brown sugar, orange zest and juice. Process in food processor or blender until smooth. Pour glaze over the ham and bake for 10-15 minutes until the ham is glazed. Serves 12-16

Strawberry Spinach Salad 
  2 T sesame seeds
  1 T poppy seeds
 1/2 cup stevia (natural herbal, sugar substitute)
  1/2 cup olive oil
  1/4 cup lemon juice
  1/4 t paprika
  1/4 t Worcestershire sauce
  1 T minced onion
  10 oz. Fresh spinach - rinsed, dried and torn into bite-size pieces
  1/4 cup almonds, blanched and slivered

 In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.  Cover, and chill for one hour.
   In a large bowl, combine the spinach, strawberries and almonds.  Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Roasted Sweet Potatoes
  2 large sweet potatoes, peeled and cut in 1-inch chunks
  2 medium Vidalia or other sweet onions, cut in 1-inch chunks
  3 T olive oil
  1/4 cup amaretto liqueur
  1 t dried thyme
  salt and pepper to taste
  1/4 cup sliced almonds, toasted

 Heat oven to 425 degrees F. Toss first 6 ingredients in a shallow medium-sized baking dish. Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds.