Easter Ham- video recipe for home

Ingredients:
3/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
3/4 cup orange marmalade
1/2 cup Dijon mustard
1/2 fully cooked-bone-in ham (6 to 8 pounds)
1-1/2 teaspoons whole cloves
Directions:
In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond.

Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a meat thermometer reads 140°.
Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham. Yield: 16-18 servings (2 cups glaze).

Bunny Bread Holiday Easter of hoppy

Ingredients:
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice
Directions:
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.

Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.