Directions:

Ham:

Warm ham in a skillet until warm.

Mustard Sauce:

Combine mustard powder, sugar, salt, cornstarch and butter in a saucepan.  Add eggs and milk.  Cook until thickened, like pudding. Stir constantly. Remove from heat and add the vinegar.  Mix well.  Pour into a pint jar and refrigerate until serving time.  

Cheese Potatoes:

Wash potatoes and cut into small cubes.  Heat salted water and add potatoes.  Cook until soft, but not mushy.  Drain potatoes and put into a 9x13 pan.  

In a medium bowl, combine onion flakes, butter, sour cream, cream soups, salt to taste, and half the cheese.  Pour mixture over potatoes.  Sprinkle the remaining cheese over top.  Cook at 350 degrees for 35-45 minutes or until hot and bubbly.

Roasted Broccoli:

Combine broccoli florets with olive oil.  Toss to coat.  Spread on a baking tray.  Cook at 425 for 20 minutes, or until edges of broccoli are browned.

Jello Fluff:

Combine jello and pudding together.  Add boiling water.  Stir well.  Place in the refrigerator for about 30 minutes, ot until mixture just starts to gel.  Add the cool whip.  Refrigerate at least 1 more hour, or until serving time.