Easter Ham (1) 7 to 8 pound fully cooked smoked ham shank · 1 cup maple syrup · 2 Tablespoons cider vinegar · 1 Tablespoon prepared mustard ·whole cloves Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour about 1/2 cup mixture over ham and bake, uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce. Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees. Let ham rest 15 minutes before carving. Makes 10 to 12 servings. Candid Sweet Potatoes 2 1/2 lb. Sweet potatoes 2 tbs. Butter 4 tbs. Brown sugar 3/4 cup orange juice 1/4 cup rum Pinch grated nutmeg Boil the sweet potatoes for 20-30 minutes or until tender. Drain and cool under running water. Peel and slice the potatoes into 1/4" thick slices. In a greased oven proof dish layer the potatoes. Mix the rum, orange juice, sugar and then pour over the potatoes. Sprinkle on the nutmeg, dot with butter and bake in a 350 degree oven for 30 minutes. Macoroni and Cheese 1 1/2 teaspoons unsalted butter 7 teaspoons all purpose flour 1 1/3 cups skim milk, heated 8 ounces low fat cheddar cheese (2 cups), coarsely grated 1 box (7 to 8 ounces) dried macaroni Salt and pepper to taste In a saucepan, melt butter over low heat. Whisk in the flour and cook the mixture, stirring for 3 minutes. Add the milk in a stream, whisking. Bring the mixture to a boil and simmer for 3 minutes. Stir in the cheese and cook until cheese is melted. Cook the macaroni according to package instructions and drain well. Combine with cheese mixture and salt and pepper to taste. Hot Cross Buns 1 cup warm water (110-115 degrees F.) 1/2 teaspoon ground nutmeg 1/2 cup warm milk (110-115 degrees F.) 6-1/2 cups flour 2 packages active dry yeast 4 eggs, room temperature 1/2 cup sugar 1/2 cup dried currents 1/4 cup softened butter 1/2 cup raisins 1 teaspoon vanilla extract 2 tablespoons water 1 teaspoon salt 1 egg yolk Dissolve yeast in warm water (about 110-115 degrees F). Add milk, sugar, butter, vanilla, salt, nutmeg, and half of the flour. Beat until smooth. Add eggs one at a time beating mixture well after each addition. Stir in currents and raisins. Add flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic (about 5 minutes). Place in a greased bowl. Turn the dough greased side up. Cover and let rise in a warm place until double in size (about 1 hour). Punch the dough down. Shape into 30 balls. Place on greased baking sheets. With a sharp knife cut a cross on the top of each roll. Cover and let rise until double (about 30 minutes). Beat water and egg yolk together. Brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire rack. Prepare icing - combine 1 cup confectioners' sugar, 4 teaspoons cream, and 1/4 teaspoon vanilla extract. Stir until smooth. Drizzle over tops of rolls following the cross. Serve with strawberry preserves. Lemon Pudding Pound Cake 4 eggs 1 pkg lemon cake mix 1 pkg instant lemon pudding 3/4 cup water 1/2 cup oil 1 T. lemon extract Beat eggs until thick and lemon colored, add cake mix, dry pudding, water and oil. Beat at medium speed for 10 minutes, pour into ungreased 10 inch tube pan with removable bottom Bake at 350 about 50 minutes or until done Remove hot cake from pan with a fork prick holes in top of cake. Drizzle glaze over top and sides. Glaze Combine 2 cups confectioners sugar 1/3 cup lemon juice. Heat to boiling and pour over cake.