I love this delicious recipe because it includes three of my favorite locally produced foods—ham, asparagus and cheese. Prepared with leftover Easter ham and fresh asparagus, these rolls make an excellent springtime meal.
Nothing says Mother’s Day like a quiche. The buttery crust and fresh fillings—in this case, spring favorites asparagus, mushrooms and onion—show Mom how much you care. But don’t be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. —Trisha Kruse, Eagle, Idaho
Here’s a fuss-free way to “fancy up” your Easter ham that everyone will love. Explains Kim Ryon of Factoryville, Pennsylvania, “My motto is: Anything with brown sugar has to be good.” And this ham really is!
Walking on egg shells first thing in the morning is so, well, not a good start to the day. That's why making breakfast the night before (and cleaning it up) is a brilliant plan. Breakfast Strata changes easily when you switch to brown-and-serve sausage links, diced cooked ham or diced cooked bacon. Use Swiss or Monterey Jack if you're not a cheddar fan, and bread variations from herbed breads to sourdough. —Debbie Johnson, Centertown, Missouri
When my husband and I first tasted this delicious ham, we were surprised to learn that the sauce included horseradish. That secret ingredient definitely is the key to its tangy taste. I serve it for Easter and Christmas.
Sweet and spicy ingredients combine in a fruity glaze to top this delightful ham, which was one of my mom's specialties. Our family enjoyed it many times for Easter. The horseradish and dry mustard in the glaze add delicious zip to the tender ham slices.
-Lorrie Bailey, Pulaski, Iowa
A dear friend shared the recipe for this tender ham with me. I've taken it to reunions, weddings, graduations, baptisms, holiday gatherings and more. It's a delicious way to please a crowd. The cranberry sauce adds flavor and color.
Tired of mixing up messy glazes to put on ham, I tried this simple recipe a few years ago. Young and old alike complimented me on the lovely, sweet and juicy ham - and I've prepared it this way ever since.
-Cathy Neve, Yakima, Washington
This flavorful main course is a great company offering. The tenderloin tastes wonderful and looks so pretty when it's sliced to reveal a golden apricot center. In the 15 years I've been using this recipe, it has never failed me.