All Recipes

Easter Dinner Plate

2 Hrs


For Ham:

1 Boneless Fully Cooked Ham (About 6 Pounds)

1 Tablespoon Whole Cloves

1 Can (20 Ounces) Sliced Pineapple

1 Cup Apricot Preserves

1 Teaspoon Ground Mustard

1/2 Teaspoon Ground Allspice

Maraschino Cherries

For Serving:

Scalloped Potatoes, prepared

3 Pounds Asparagus, cooked

12 Martin’s Dinner Potato Rolls

Serves: 12-16


Step 1

Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours.

Step 2

Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened.

Step 3

Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks.

Step 4

Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.

Step 5

Serve, with suggested side dishes like scalloped potatoes, oven-roasted asparagus, and Martin’s Dinner Potato Rolls.