When we were growing up, Mom used to always make the Easter dinner, Dad made Thanksgiving Dinner. Both meals were eagerly anticipated. The table would be set with our best table cloth, cloth napkins, bowls with olives and tiny gherkin pickles and fancy cruets for salad dressings. We ate big on holidays.
We also found time for quick visits to all of our grandparents homes, displaying our finest frilly dresses [girls] and white gloves, pattent leather shoes... the boys wore suits and bow ties.
Grandma Grace's Easter Ham
- Place the ham in a large baking pan and score the top of it with a knife, so that it has criss-cross marks on it. lay slices of pineapple all across the top, secure them in place with whole cloves.
in a small sauce pan, melt butter and add brown sugar, mustard, vinegar, juice from pineapple and ground cloves. Simmer on low heat blending well. Pour some of the mixture over the ham, place ham in pre-heated oven 375 degrees F. - continue simmering remaining glaze on top of stove, and spoon more of it over ham every 20 - 30 minutes until ham is done. [ham cooking time varies due to size]
- Serve with baked sweet potatoes, asparagus and salad.
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