Easter is a beautiful holiday. Whatever meal you decide to serve for your celebration, make sure you pull out the good china and have pretty spring flowers on the table. Here’s a dinner menu with recipes:

Honey-Orange Glazed Ham
Servings: 24

1 (8 pound) fully-cooked boneless ham
2 tablespoons orange juice
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

For glaze, in a small bowl combine orange juice, honey, cinnamon and cloves; mix well.

Place ham on rack in shallow roasting pan. Roast in a 325 degrees F. oven for 2 hours, or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound), basting with the honey glaze during the last 45 minutes.

Asparagus Vinaigrette
Servings: 6

2 pounds fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons toasted breadcrumbs
6 cherry tomatoes, halved

Steam asparagus spears until tender; drain and place on serving platter.

In small jar with tight-fitting lid, shake together oil, lemon juice, mustard, salt and pepper.

When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with breadcrumbs and garnish with cherry tomato halves.

Steamed New Potatoes With Parmesan Cheese Sauce
Servings: 6

18 small new potatoes, unpeeled
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon seasoned salt
1/8 teaspoon ground nutmeg
1/3 cup freshly grated Parmesan cheese

Cover potatoes with water in a large saucepan, bring to a boil, cover, lower heat and simmer until tender, about 8-12 minutes. Drain, keep warm.

In medium saucepan over medium-high heat, melt butter and whisk in flour. Whisk in milk, stirring constantly until thickened. Season sauce with salt and nutmeg. Stir in cheese. Pour sauce over potatoes and stir to coat.

Cornbread-Apricot Stuffing
Servings: 8

1 (8-inch) square pan cornbread (homemade or mix)
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup apricot preserves
1/2 cup chopped pecans
1/2 cup beef broth

Crumble cooked cornbread, place in large mixing bowl.

In medium skillet, sauté celery and onion in butter until onion is tender; stir in preserves and pecans and toss with cornbread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing.

Bake at 325 degrees F. for 30-40 minutes, until heated through and lightly browned.

Easter Cake

1 cup walnuts, pecans, or hazelnuts, coarsely chopped
1/4 cup brown sugar, packed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
1 1/4 cup brown sugar, packed
2 eggs
1 cup nonfat plain yogurt
1 teaspoon vanilla

Combine topping ingredients and set aside.

Heat oven to 350F.

Grease an 8-cup tube pan. Stir together flour, baking powder, baking soda; set aside.

With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs, yogurt and vanilla. Gradually beat flour mixture into the batter until well blended.

Sprinkle one-fourth of the topping into the prepared pan. Spoon on one-third of the batter. Continue layering.