This Sunday, March 23, is Easter Sunday.

As you probably already know, Easter is always the first Sunday after the first full moon after the Spring Equinox, (which falls on March 20 this year). This dating of Easter is based on the lunar calendar that Hebrew people used to identify Passover, which is why it moves around on our calendar.

Actually it could come one day earlier on March 22, which is really rare.

This year is the earliest Easter any of us will ever see the rest of our lives, and only the most elderly of our population have ever seen it this early. They would have to be 95-years-old or older.

None of us have ever, or will ever, see it a day earlier.

The next time that Easter will be on March 23 will be the year 2228, which is 220 years from now. The last time it was this early was 1913.

The next time Easter will be on the 22nd of March will be 2285, or 277 years from now.

The last time it was on the 22nd was 1818. So no one alive today has or will ever see it any earlier than this year.

In 1943 we witnessed our latest Easter date, which was on April 25. The next latest Easter will be on April 25 in 2038.

Just thought you would enjoy some of these facts about the date of Easter. Hope you can attend the church of your choice and celebrate.

Ham seems to be the meat of choice for a good many Easter cooks. Here is a good recipe for one that I think you will enjoy.

HAM WITH CHERRY SAUCE
1 boneless fully cooked ham (3 to 4 lb.
1⁄2 c. apple jelly
2 tsp. Prepared mustard
2/3 c. ginger ale, divided
1 can (21 oz) cherry pie filling
2 tbl cornstarch
Score surface of ham, making diamond shapes 1⁄2 inch deep. In a small bowl, combine the jelly, mustard and 1 tbl. Ginger ale; rub over scored surface of ham.
Cut ham in half, place in a 5 qt. Slow cooker, Cover and cook on low for 4 to 5 hours or until a meat thermometer reads 140 and ham is heated through. Baste with cooking juices towards end of cooking time.
For Sauce: Place pie filling in a saucepan. Combine cornstarch and remaining ginger ale; stir into pie filling until blended. Bring to a boil; cook and stir for 2 min. or until thickened. Serve hot over ham. Makes 10 to 12 servings.

SLOW COOKER HOT FRUIT SALAD
1 25 oz. chunky applesauce
1 21 oz. can cherry pie filling
1 20 oz. can pineapple chunks, undrained
1 can 15 1⁄4 oz. sliced peaches, undrained
1 can 15 1⁄4 oz. apricot halves, undrained
1 can 15 oz. mandarin oranges, undrained
1⁄2 c. packed brown sugar
1 tsp. Ground cinnamon
Place the first 6 ingredients in a 5 qt. Slow cooker and stir gently. Combine brown sugar and cinnamon; sprinkle over fruit mixture. Cover and cook on low for 3 to 4 hours.
Makes 16 servings.

GLAZED HAM BALLS
This is a great recipe for utilizing leftover ham.
2 eggs
1 1⁄2 c. crushed saltine (about 45 crackers)
2 lb. ground fully cooked ham
1 lb. ground pork
2 c. packed brown sugar
6 tbl. Cider vinegar
2 tsp. Ground mustard (not dry)
In a large bowl, combine the eggs and cracker crumbs. Crumble ham and pork over mixture and mix well.
Shape into 1 1⁄2 inch balls. Place into two greased 15 x 10x 1” baking pans. Bake, uncovered at 350 for 40 min. or until lightly browned.
Meanwhile, in a large saucepan, combine the brown sugar, vinegar and mustard. Bring to a boil; cook and stir for 2 min. or until thickened.
Drain ham balls; drizzle with syrup mixture; toss to coat.
Bake for 10 min. or until glazed. Makes 4 dozen.

Thought for the week: “Disappointments are like weeds in the garden. You can let them grow and take over your life, or you can rout them out and let the flowers sprout.” — Author unknown.