Spring HAS SPRUNG

Savor the season and celebrate Easter with a big feast and plenty of treats!

what a ham!

Cut slits in a a crosshatch pattern to create "canals" to let your glaze seep in as it bakes.

Sweet 'n' Sticky Apricot-Glazed Ham

ACTIVE 10 MIN., TOTAL 3 HR.,10 MIN., SERVES 12

½ fully cooked, bone-in smoked half ham (not spiral-sliced; about 7 lbs total; preferably shank end)

1 cup packed brown sugar

1 cup apricot jam

½ cup Dijon mustard

2 tsp freshly ground black pepper

1. Heat oven to 375°F. Place ham, cut side down, on rack set in roasting pan; add ¼ cup water to pan. Score ham on all sides in a diamond pattern, cut ting only ¼ to ½ in. deep. Cover ham and pan with foil and bake 1½ hr.

2. In bowl, whisk sugar, jam, mustard, and pepper. Transfer 1 cup glaze to separate bowl; cover and refrigerate. Remove foil from ham. Brush half of remaining glaze all over ham and bake, uncovered, 25 min. Brush with remaining glaze, rotate pan, and bake until ham is heated through and internal temperature registers 140°F. Let ham rest 20 min. before slicing. Serve with reserved glaze.

PER SERVING 310 CAL, 6 G FAT (2 G SAT), 23 G PRO, 1,360 MG SODIUM, 37 G CARB, 0 G FIBER

Herb-and-Citrus Potatoes

ACTIVE 15 MIN., TOTAL 2 HR., 5 MIN., SERVES 8

½ cup olive oil

⅓ cup fresh orange juice (from 1 to 2 oranges)