The traditional Easter favorites are here in all their glory. They are: Broccoli Bisque, Golden Glazed Ham, Pear Salad, and delicious Cream Cheese Brownies. Add to the menu new potatoes with parsley and a small amount of butter and you have the makings of an Easter menu becoming a tradition at your house. Enjoy!

Baked Ham

Place ham, fat-side-up, on rack in shallow roasting pan. Insert meat thermometer so bulb reaches center of thickest part but does not rest in fat or on bone. (Do not add water; do not cover). Bake as directed in timetable list. About 15 minutes before ham is done, remove from oven. Pour drippings from pan. If necessary, trim fat, leaving only a thin layer on ham. Score ham by cutting diamond shapes about l/4-inch deep through fat. If desired, insert whole clove in each diamond. Spoon one of the suggested glazes over ham; return to oven and bake 15 to 20 minutes more.

Timetable for baked ham (Ham that must be cooked before eating)

Whole ham: 10 to 14 pounds, 160 degrees on meat thermometer, cook 18 to 20 minutes per pound.

Half ham: 5 to 7 pounds, 160 degrees, 22 to 25 minutes per pound.

Shank or butt portion: 3 to 4 pounds, 160 degrees, 35 to 40 minutes per pound.

Picnic shoulder: 5 to 8 pounds, 170 degrees, 35 minutes per pound.

(Fully cooked or canned ham)

Whole ham: 10 to 14 pounds, 130 degrees on meat thermometer, cook 10 to 15 minutes per pound.

Half ham: 5 to 7 pounds, 130 degrees, 18 to 24 minutes per pound.

Shank or butt portion: 3 to 4 pounds, 130 degrees, 18 to 24 minutes per pound.

Picnic shoulder: 5 to 8 pounds, 130 degrees, 25 to 30 minutes per pound.

Glazes for baked ham:

Brown sugar glaze: Combine l cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoon prepared mustard, 1/2 teaspoon cinnamon and 3 tablespoons dry sherry, vinegar or water. Mix well. Spread on ham.

Jelly glaze: Heat 1 cup currant or apple jelly until melted. Spread on ham.

Orange marmalade glaze: Spread l cup orange marmalade on ham.

Pineapple glaze: Combine 1 cup firmly packed brown sugar with 3/4 cup drained, crushed pineapple. Spread on ham.

Broccoli Bisque

2 (10-ounce) packages frozen, chopped broccoli, thawed

1/2 cup chopped onion (or leeks)

1/2 cup butter or margarine

2 cups chicken broth (canned will do)

1/2 teaspoon basil

1 teaspoon salt, if desired

Pepper as desired

1 tablespoon lemon juice

1 cup light cream

In a medium saucepan, sauté onion in butter for 5 minutes. Add broccoli, broth, basil and seasonings. Cover, simmer on a medium-low heat for 15 minutes. Pour into a blender and puree, until smooth. Add lemon juice and cream. Serve hot, only just before boiling. To serve cold, refrigerate 6 to 8 hours. Serves 8.

Pear Salad

1 (16-ounce) can juice-packed pear halves, save juice

8 ounces reduced-fat cream cheese, softened

1 cup cold water

1 small package sugar-free lemon gelatin.

1 cup light whipped topping

Sprigs of mint, if desired, for garnish

Drain pears, reserving 1 cup juice. Mash pears in bowl. Add cream cheese, stirring until blended. Bring reserved juice to a boil in saucepan. Add gelatin, stirring until gelatin dissolves. Stir in cold Water. Add pear mixture and mix well. Whisk in whipped topping. Spoon into 6-cup mold. Chill, covered, until set. Garnish with sprigs of mint. Serves 10.

Cream Cheese Brownies

1 package brownie mix

1 can sweetened condensed milk

1 egg

1 tablespoon cornstarch

1 teaspoon vanilla

1 8-ounce package cream cheese, softened

2 tablespoons margarine, melted

1 can chocolate frosting

Prepare brownie mix according to package directions. Spread batter in 9x13-inch pan. Mix sweetened condensed milk, egg, cornstarch, vanilla, cream cheese and margarine with electric mixer until smooth. Pour over brownie batter. Bake at 350 degrees for 35 to 45 minutes until top is golden brown. Cool and frost. Store in refrigerator.