Christmas Breakfast

For every Christmas morning of my entire life I have had basically the same breakfast:
Christmas bread with butter and Sharp Cheddar
Fruit Salad
Salted Pork/ Ham

This breakfast tradition started when my Mother was a little girl. Hopefully it is a tradition that will continue on for many more years. It is the one meal I look forward to all year. Why bread, fruit, cheese, and ham instead of something like waffles or scrambled eggs? I have no idea. I just know it is simple, good, and tastes like home. Below are the recipes if want to try some for yourself. Really I am recording them here in case I do something silly like misplace my paper copies.
Merry Christmas!

Grand-daddy Eddie's Fruit Salad:
Oranges, apples, grapes, bananas, pears
Orange juice
Peel, slice, and remove seeds from all fruit. Combine all fruit in a bowl and add orange juice as desired. Refrigerate and chill well before serving.

Fresh Pork Shoulder:

( I have not actually made this yet but hopefully I will try for next year)
Get a fresh pork shoulder about a week before cooking. Make a hole beside bone and pack with salt. Rub salt on skin side. Lay in pan- skin side down and salt the rest of the shoulder. Put in a brown paper bag and refrigerate until a couple of days before Christmas. Take out and wash salt off completely. Boil covered until shoulder is fork-done. Pour of liquid. **Optional: Cook @350 degrees for about 30 minutes to brown.

Grandma Betty's Christmas Bread:
1/2 cup warm water ( 110-115 degrees)
2 packages active dry yeast (1 package = 2 and 1/4 teaspoons )
1 and 1/2 cups lukewarm milk
1/2 cup sugar
2 eggs
1/2 cup soft shortening
7 cups sifted flour, divided in half
dried or candied fruit as desired (think fruitcake filling)
Add the active dry yeast to warm water in a mixing bowl. Mix in the milk, sugar, eggs, shortening and half of the flour. Add the fruit. Add enough remaining flour to handle easily.Turn onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Form a ball and turn over in a greased bowl (so that the top of the dough ball is greased). Cover bowl with a damp cloth. Let rise in a warm place until double (90 minutes -2 hours). Punch down and let rise again until almost double (30minutes-1 hour). Shape into loaves and let rise. Bake at 350 degrees for 35-45 minutes or until lightly browned and the loaves sound hollow when tapped.