Easter is near and like Christmastime there is a rush to get everything ready. It’s family dining time and an opportunity to make things special. For a dynamic entrée try my “Ham Charlotte” recipe. Its presentation is colorful and the taste is flavorful. Step 1: Simply, select your choice of pre-cooked sliced smoked ham. Cut the stacks into individual matching portions so that the thin layers of ham, stack like cake layers. Step 2: On the stove, in water, boil 1 cup of dark raisins, a half cup of prunes and 1 cup of sugar until the fruit is completely soft. Strain off the liquid, keeping the fruit. Place the raisins and prunes between the layers of ham. Step 3: For the sweet potato mixture, bake a sweet potato per person. This can be done the day before. Remove the potato skin and mash the sweet potato, adding brown sugar and butter – to taste. Cinnamon can be added, as an option. When the sweet potato mixture is completely smooth (but thick) from mixing, use this to coat the outside edge of each ham stack. Step 4: Steam asparagus spears, a bunch per person, until the color is the brightest green. Cut the asparagus spears to fit the ham stack height, in a vertical position. Then, line each spear around the edge of each ham stack creating the “Ham Charlotte” by pressing the asparagus into the sweet potato covering. The spears will adhere to the edge of the ham because of the sweet potato mixture. Tie each Charlotte with cotton string to hold the asparagus in place. Just before serving, heat each Charlotte in the oven. Remove the string and embellish the top of each of the Charlottes with fresh edible flowers for the full springtime appeal. It’s an Easter garden treasure as you treasure your moments with family and friends. © Kelly McBride Loft