Last week I posted all kinds of recipes for baked ham. One thing they all had in common was a sweet glaze.
In my family, we've always preferred our hams savory.
There's always prepared horseradish on the table. Once I grated some fresh, too, but it wasn't as strong as the prepared stuff — we like our eyes to water.
We also have to have three kinds of mustard: Dijon, Gulden's and French's. Why? Because my brother Tomo, a.k.a. The Condiment King, insists.
I'd love to know about your family's Easter traditions.
Have a wonderful Easter Sunday!