Easter dinner

What will you be making? I am thinking ham, sweet taters, green bean casserole, rolls and a dessert. I might do these two recipes, if I am doing the cooking, just waiting to hear from my mother in law first.

Balsamic-Maple Glazed Ham

1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. GREY POUPON Dijon Mustard
8 parsnips (2 lb.), trimmed, peeled and cut into 1/2-inch-wide spears
1-1/2 lb. baby carrots
3 Tbsp. olive oil
Make It!

HEAT oven to 325ºF. Place ham, fat-side up, in foil-lined roasting pan. Score ham; cover with foil. Bake 1 hour. Mix dressing, syrup and mustard; brush 1/3 of glaze onto ham.

BAKE, uncovered, 1 hour or until ham is heated through (140ºF), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow baking pan. Add to oven with ham after the first 15 min. of ham baking time, stirring vegetables every time ham is brushed with glaze.

TRANSFER ham to cutting board; cover loosely with foil. Let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Bake vegetables an additional 15 min., stirring after 10 min. Serve with the sliced ham.

~ * ~ * ~

Mallow-Topped Sweet Potato Bake


30 JET-PUFFED Marshmallows, divided
1/4 cup (1/2 stick) butter or margarine
1 tsp. ground cinnamon
3/4 tsp. salt
3 cans (15 oz. each) sweet potatoes, drained
Make It

HEAT oven to 350°F. Cook 6 marshmallows, butter, cinnamon and salt in medium saucepan on low heat until marshmallows are melted and mixture is blended, stirring frequently. Place in large mixer bowl.

ADD potatoes; beat until blended. Spoon into greased 1-1/2-qt. baking dish; top with remaining marshmallows.

BAKE 15 to 20 min. or until potato mixture is heated through and marshmallows are lightly browned.