Prep Much of Easter Dinner Ahead of Time!

You don't want to spend all of Easter Sunday working over a hot stove.

So, you should get an early start on some of your cooking some Easter staples.

On "The Early Show" Friday, contributor Katie Lee shared some secrets on how to go about it.

Her entire menu uses spring ingredients, as a way of celebrating the new season's bounty.

Here are her recipes, followed by her suggested schedule!

On the menu: Deviled Eggs, Orange Marmalade-Glazed Ham, Gruyere Grits, Roasted Asparagus, Healthy Carrot Cupcakes

"Early Show" recipes galore!


Deviled Eggs

1 dozen eggs
1 cup mayonnaise
1 tablespoon yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

Place eggs in a stockpot and cover with water. Add vinegar and bring to a boil over high heat. Turn off the heat and cover. Let sit for 15 to 18 minutes. Drain water. When cool enough to touch, remove shells.

Slice each egg in half, lengthwise. Remove yolks and place in a food processor. Add mayo, mustard, salt, and pepper to the yolks. Blend until smooth. Scoop the yolk mixture into a plastic baggy. Use scissors to snip off the end of the baggy. Use the baggy like a pastry bag to pipe the yolk mixture into the egg whites. Sprinkle each deviled egg with paprika. Chill until serving time.

Orange Marmalade-Glazed Ham

1 (7 to 8 pound) cured smoked ham, bone-in
2 cups orange marmalade
1 orange, thinly sliced
2 tablespoons unsalted butter
2 tablespoons fresh sage, minced
Pinch of ground cloves
Pinch of cinnamon

Preheat oven to 375 F.

Place ham on a roasting rack in a roasting pan with the fat side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake ham for one hour.

While ham is baking, make the glaze. In a small saucepan, combine marmalade, orange slices, butter, sage, cloves, and cinnamon over medium low heat. Stir until thin and syrupy.

After ham has baked one hour, brush with about half of the glaze and return to the oven. Continue to glaze the ham about every 15 to 20 minutes for about an hour to an hour and a half longer, until the internal temperature reaches about 130 F. If the glaze starts to burn, tent with a piece of greased foil.

Remove ham from oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.