Honey Glazed Easter Ham

4 lb. Ham; boneless, fully cooked
1 can Lemon-lime soda; 12 oz,
1/4 cup Honey
1/2 tsp. Mustard
1/2 tsp. Cloves; ground
1/4 tsp/ Cinnamon; ground

Place ham and lemon-lime soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).

Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3 tbsp. drippings from bottom of crock pot. Spread glaze over ham and continue cooking.

Let ham stand for 15 minutes before serving.

Daffodil Cake w/Lemon Frosting

• 1 angel food cake mix
• 1/4 teaspoon yellow food coloring, or enough to reach desired daffodil color
• 1 teaspoons water
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• Lemon Boiled Frosting:
• 2 egg whites
• 2 tablespoons fresh lemon juice
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• dash salt
• 1 cup miniature marshmallows
• 1/2 teaspoon finely grated lemon zest

Prepare angel food cake mix as directed on package. Combine yellow food coloring with the water. Spoon half of the cake batter into a separate bowl. Fold yellow food coloring water mixture into half of the batter until well blended.

Spoon batters into an ungreased 10-inch tube cake pan, alternating white and yellow batters. Bake cake as directed on package. Invert and cool as directed.

Prepare frosting. In top of double boiler combine egg whites, lemon juice, sugar, cream of tartar, and salt. Beat for 1 minute with electric mixer. Cook over boiling water, beating constantly until stiff peaks form. Fold in marshmallows and lemon zest. Frost cooled daffodil cake.

Herbed Leg of Lamb w/Pan Gravy

• 1 leg of lamb, about 5 pounds
• 4 cloves garlic, crushed
• 2 teaspoons salt
• 2 teaspoons dried leaf oregano, crushed
• 1/2 teaspoon pepper
• 1 cup dry red wine
• 1/4 cup sliced green onions
• 2 tablespoons lemon juice
• 2 tablespoons flour
• salt and pepper to taste

Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place lamb on a rack, fat side up, in open roasting pan. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy.

Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter and make gravy.

Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste.
Serves 8.

Easter Bonnets (Alcoholic Beverage)