I used the following recipes last Easter and they turned out wonderfully! They were actually from the Sunday Parade magazine.

Maple Orange Baked Ham

The freshness of spring demands a spectacular centerpiece, and few main courses surpass our ham, glazed with a blend of the season’s first maple syrup and orange juice. Slice the meat thinly and serve with a spring salad and baked pineapple slices.

For the glaze:
1 cup fresh orange juice
2/3 cup pure maple syrup
2/3 cup ketchup
1/3 cup soy sauce
2 tablespoons finely minced ginger
2 tablespoons packed dark-brown sugar

1 bone-in smoked ham
(about 15 pounds)
About 28 whole cloves
2 tablespoons Dijon mustard

1. Combine all the glaze ingredients in a bowl. Set aside. Meanwhile, preheat the oven to 350°F.
2. Carefully trim the thick rind and all but 1/4-inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern into the fat, then insert the cloves at the crossed points of the diamonds.
3. Set the ham in a shallow baking pan. Brush the mustard all over the top, then brush 1/2 cup of the reserved glaze over the ham.
4. Bake for 11⁄2 hours, basting generously every 15 minutes, with the remaining glaze.
5. Place ham on a decorative serving platter and let rest for 15 minutes. Present the ham to your guests, then slice it thinly for serving.

Serves 20 to 25. Per serving: 350 calories, 10g carbohydrate, 47g protein, 12g fat, 145mg cholesterol.

Agghh! I bought HALF a spiral ham so it won't serve that many. ROFL.

And I'm doing this to the asparagus I bought today:

Roasted Asparagus

Roasting brings out the best of asparagus. It comes out tasting sweet and intense.

1 pound medium-sized asparagus
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1 tablespoon chopped flat-leaf parsley and 2 lemons, halved (for garnish)

Preheat the oven to 400°F. In a roasting pan, coat the asparagus with oil, salt and pepper. Arrange in a single layer, facing the same direction. Cover with foil and roast for 10 minutes. Remove foil; roast for 10 minutes more. Arrange on a platter; garnish with parsley and lemon halves.

Serves 4. Per serving: 80 calories, 5g carbohydrate, 2g protein, 7g fat, no cholesterol.