Spring is upon us, someone please tell the weatherman, and so is Easter Sunday. It seems as if it was time for Christmas just a few days ago. Time is really moving quickly. Momma Said, “Nothing stands in the way of the clock, time stops for no man.” It marches on no matter what the circumstances are. I feel the progression more every day.
Take time to give thanks for the people in your life, prosperity and health. You never know when one or all will be taken away from you. Momma Said, “Just like the robins outside my window, when opportunity arises, grab that worm and gobble it up.” Take advantage of everything life throws your way, take a negative and make a positive.
Mom tried to live life at 100%, always on the go. She never liked to sit still and was always finding something to keep her busy. This time of year she would already be out digging ramps and getting ready to mow grass. She would always be on a bowling trip around Mother’s Day and she loved those trips. She had many 300 games (perfect score) and loved to teach young kids who liked to bowl.
I hope everyone has a great Easter and hopefully spring weather will soon follow. I can’t wait to see all the flowers and trees start to bloom. It won’t be long before the baby goats are born and I will get to see them frolic and play as I pass by. Momma Said, “Youth is wasted on the young, so make every moment count!”
8 lb. precooked ham or 5 lb canned ham
1 1/2 c brown sugar, firmly packed
1/2 c maple syrup
2 Tbsp mustard
1 Tbsp corn starch
1 can 1 lb. 4 oz. can unsweetened crushed pineapple
Cut rind off ham, if present.
Score top surface of ham, stud with cloves, and place fat side up on a rack in a shallow baking pan. Bake in a 350 preheated oven, approximately 15 minutes per pound, or follow wrapper directions.
Combine sugar, syrup and mustard.
Use ¾ cup of glaze to baste ham every 10 minutes during last 30 to 45 minutes of baking. Stir cornstarch into remaining glaze in saucepan. Add pineapple with juice. Simmer, stirring constantly, until sauce thickens. Serve sauce with ham.