My Gramma used to serve traditional ham with horseradish sauce, hard boiled eggs, spring onion and shiny red radishes for Easter Brunch.

For traditionally prepared ham, she used to cook ham in lot of water until it gets soft.

Ham should be left to cool down and then sliced into nice, thin slices.

For horseradish sauce, grind the horseradish and pour over with boiling clear chicken soup.

Stir well and leave to cool.

Pour over slices of ham.

Clean radishes and spring onion, serve with hard boiled eggs and enjoy in traditional Croatian Easter brunch.