Spring is officially here, and Easter, right around the corner, falls on April 8. Celebrate family traditions with a few all-time favorites.

The spiral ham gets an update with a new-fashioned glaze of mustard and orange zest. Paired with the ham is fresh asparagus served with a tangy buttery sauce. And finally, carrot cake has been revamped into a lighter version that’s still full of flavor.

Baked Ham with Orange Honey Glaz

1 (14- to 16-pound) fully cooked, spiral-cut smoked ham on the bone
6 garlic cloves
8-1/2 ounces orange marmalade
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1/2 cup honey
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Preheat oven to 350 degrees. Place ham in roasting pan.

Mince garlic in food processor fitted with steel blade. Add marmalade, mustard, sugar, honey, orange zest and orange juice, and process until smooth.

Pour glaze over ham and bake 1 hour, or until ham is fully heated and the glaze is well browned. Serves 35.

Approximate nutritional information, per serving (based on 35 servings and 14-pound ham on bone): 220 calories, 6 g fat, 2 g saturated fat, 60 mg cholesterol, 1,200 mg sodium, 17 g carbohydrate, no fiber, 14 g sugar, 23 g protein

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus, trimmed
Nonstick cooking spray
Salt and pepper, to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400 degrees. Arrange asparagus on baking sheet.

Coat asparagus with cooking spray; season with salt and pepper. Bake 12 minutes or until tender.

Melt butter in saucepan over medium heat. Remove from heat and stir in soy sauce and balsamic vinegar. Pour over baked asparagus. Serves 4.

Approximate nutritional information, per serving (based on 1 pound of asparagus, 5 seconds cooking spray and not including salt to taste): 90 calories, 7 g fat, 3.5 g saturated fat, 15 mg cholesterol, 300 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g sugar, 3 g protein

Light and Tasty Carrot Cake

Nonstick cooking spray
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
2 cups grated carrot
1 cup sugar
1/2 cup packed brown sugar
6 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk

» Frosting:
8 ounces low-fat cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 cups powdered sugar
1/4 cup chopped macadamia nuts, toasted

Preheat oven to 350 degrees. Coat 9-by-13-inch baking pan with nonstick spray.

In medium bowl, combine flour, baking powder, cinnamon, nutmeg, cloves and salt; toss in carrots. Set aside.

In large bowl, place sugar, brown sugar and butter in a large bowl. Beat with mixer at medium speed until combined. Add eggs, one at a time; stir in vanilla.

To sugar mixture, mix in flour mixture and buttermilk alternately. Pour into pan; bake for 28 minutes. Cool.

To make frosting, in medium bowl, place cream cheese, butter, vanilla and salt. Beat with mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don’t overbeat).

Spread frosting evenly over top of cooled cake, then top with nuts. Serves 24.

Approximate nutritional information, per serving: 210 calories, 7 g fat, 3.5 g saturated fat, 40 mg cholesterol, 150 mg sodium, 34 g carbohydrate, 1 g fiber, 23 g sugar, 3 g protein

More Hawaiian Electric Co. recipes are available at www.heco.com.