Brighten your Easter feast with unique flavor twists to refresh traditional dishes like ham and deviled eggs. And don’t forget the decorations – it’s easy to create vibrant centerpieces using eggs dyed in the hottest seasonal shades.

“We’ve developed easy tips to dress up your table, from the ham to the centerpiece,” said Mary Beth Harrington, of the McCormick Kitchens. “An orange glaze can bring new flavor to the classic ham, while food color can be used to make a variety of spring-inspired egg dyes to feature in Easter table décor.”

Orange Glazed Ham

Makes 24 servings

1 bone-in spiral-cut ham, about 10 pounds

1 cup orange marmalade

1 teaspoon McCormick Mustard, ground

1/2 teaspoon McCormick Garlic Powder

1/4 teaspoon McCormick Black Pepper, Ground

1/4 teaspoon McCormick Cloves, Ground

Preheat oven to 325 degrees. Place ham on side in roasting pan. Mix marmalade and spices in small bowl until well blended.

Brush 1/2 marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil. Bake 1 hour, basting occasionally with pan drippings.

Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

Tip: Pair spices like ginger or chipotle with fruity jams and preserves to balance out saltiness of ham. Cherry Bourbon, Apricot Pineapple Chipotle or Lemon Ginger are easy flavor combinations your guests will love, and are all available on www.McCormick.com

Smoky Deviled Eggs

Makes six servings

6 hard-cooked eggs, peeled

1/4 cup mayonnaise

1/2 teaspoon McCormick Mustard, Ground

1/2 teaspoon McCormick Paprika, Smoked

1/4 teaspoon Lawry’s Seasoned Salt

2 slices bacon, crisply cooked and crumbled

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg-white halves. Sprinkle with crumbled bacon.

Refrigerate for 1 hour or until ready to serve.

Tip: Deviled eggs are a snap to customize once you create the base of egg yolks, mayonnaise and ground mustard. Try adding chili powder, red pepper and cumin for a Southwest variation, or dill weed and parsley for a Dill Mustard version.

Easy Lemon Daisy Cupcakes

Makes 18 cupcakes

1 package (2-layer size) white cake mix

1 tablespoon plus 2 teaspoons McCormick Pure Lemon Extract, divided

8-ounce package cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

1 package (16 ounces) confectioners’ sugar

10 drops McCormick Yellow Food Color

18 large marshmallows

Decorating sugar

Jelly beans

Green sprinkles

Prepare cake mix as directed on package, adding 1 tablespoon of lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.

For frosting, beat cream cheese, butter, sour cream and remaining 2 teaspoons lemon extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in food color until evenly tinted. Frost cooled cupcakes.

To decorate cupcakes, cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with decorating sugar.

Arrange 5 marshmallow petals on top of each cupcake to resemble a daisy, pressing marshmallows into frosting. Place jelly beans in center of petals. Garnish with sprinkles.

All materials courtesy of Family Features. For more Easter dinner recipes and egg dyeing ideas, check out www. McCormick.com and visit McCormick Spice on Facebook and Pinterest.