OK, we do a big Palm Sunday with extended family, and a [slightly] smaller Easter. I hate having the same menu twice, but the great grandfather doesn't like lamb, so we usually do ham both times.

Growing up in the Dunican household, when you served ham, you also served scalloped potatoes and baked fruit (my Aunt Carol's specialty: canned pear halves, canned peach halves, I also add canned apricot halves (if you can find them), pineapple rings on top, and maraschino cherries in the center of each ring; sprinkle with some brown sugar and cinnamon and nutmeg or allspice and dot with butter; bake until warmed through — can you say 1970s?).

What is usually on your Easter menu? Are you trying any new recipes this year?