Easter Menu

Virginia's heritable is rich in history, hospitality and home cooking.

The following menu conveys Old Dominion hospitality to your guests.

Baked Ham with Wine Sauce

Green beans Almondine

Carrot-Sweet Potato Puff

Potato Rolls

Plantation Spoon Bread

Cidered Up Pound Cake

Select the ham of your choice. 12-15 pounds
Whole Cloves
2 cups orange juice, divided
1/4 c. brown sugar (or more)
Fresh parsley springs (optional)
(I add a little brown mustard to the sugar and orange juice mix.)

Push whole cloves into the ham to make a pretty pattern and coat with orange juice, sugar/mustard mix and bake according to directions. Baste again and again with sugar mix.

WINE SAUCE

1 (18 ounce) jar apple jelly

1/2 c. port wine

1/4 tsp onion juice

1/2 teaspoon ground ginger

Pinch pepper

Combine all ingredients in a small saucepan. Cook until boiling. Remove from heat. Skim off foam with a metal spoon. Serve with sliced ham. Yield approximately 1 1/4 cups.