By Paula Dream (AKA Kale Haygood)

Folks, spring is here and so is that crappy yellow pollen — not to mention the coronavirus. This closing of our watering holes has really put a damper on me running my traps. Oh well, it is what it is. Hoping everyone stays safe and well. 

This issue’s recipes are all about easy (like me)! And one of the easiest spring recipes to make is a baked ham. Naturally, ham is a given. For Christmas, I baked a glazed ham that everyone went crazy over. Many have asked for my glaze recipe. So here it is, and it’s easy!

The two desserts are a win/win. I made the Strawberry Cream Cake last week. It didn’t last long. Sort of like my last date. 

Everyone be safe and mindful of your surroundings.

APRICOT HONEY GLAZED HAM
1 whole ham
1/2 cup apricot jam
3 tablespoons honey
1 tablespoon hot mustard
2 tablespoons orange marmalade

Mix all ingredients well in a small bowl. Heat oven to 250 degrees. Bake ham in a rimmed baking sheet pan. (Time is usually 13 to 16 minutes per pound.) Halfway through the baking process, remove ham from oven and brush glaze all over the ham. Return to oven. Cook until glaze sets and the internal temperature of ham is 160 degrees.

BOSTON CREAM PIE SHEET CAKE
1 box yellow cake mix
Cooking spray
Filling:
1 box (4 serving size) vanilla instant pudding
2 cups of milk
Frosting:
1 can chocolate frosting

Follow directions on cake mix box. Pour batter into a 9″ x 13″ rimmed baking sheet, sprayed with cooking spray. Bake according to instructions on the box, or until golden brown on top and passing toothpick test. Remove from oven and allow to cool. Meanwhile, make the filling according to box instructions. Beat with a mixer until stiff. Cut cake in half and remove from pan to a cake dish. Spread filling evenly over top. Remove the other half of the cake from the baking sheet and place on top of filling. Spread chocolate canned frost evenly on top of cake and sides.

STRAWBERRY CREAM LOAF CAKE
For the cake:
1 box white cake mix
2 containers (6 ounces each) strawberry yogurt
1/2 cup butter, melted
2 eggs
8 drops red food coloring
Cooking spray
For the frosting:
1-ounce cream cheese, softened
3/4 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup fresh strawberries, sliced

Heat oven to 350 degrees. Spray the loaf pan with cooking spray, and then dust with flour. In a large bowl, beat cake mix ingredients with mixer on medium speed until combined. Stir in strawberries. Pour batter into loaf pan. Bake 55 to 65 minutes, or until it passes the toothpick test. Remove from oven and allow to cool 10 minutes. With a table knife, go around edges of the pan to separate the cake from pan. Remove cake to a cake plate. In a medium bowl, beat cream cheese and powdered sugar on medium speed, scraping sides of bowl occasionally, until stiff peaks. Now frost cake, spreading evenly over cake. Top with more sliced strawberries.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com