27 Delicious Ham Recipes the Whole Family will Love this Easter (2024)

FAQs

What's the best ham for Easter dinner? ›

What kind of ham is best for Easter dinner? Look for a fully-cooked, bone-in ham that isn't spiral cut—it stays juicier in the oven! Shank-end hams are the big, beautiful ones you're used to seeing for the holidays and those work great here.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

Bone-in ham

The bone provides the meat with better flavor and texture. As a bonus, the leftover bone is great for making soups and stews, like this Old-Fashioned Split Pea Soup. Bone-in hams are sold as half hams.

Butt portion vs. shank, which do you need? The butt portion will cost more per pound and will yield the largest amount of attractive slices. The shank bone is preferred by many for cooking with beans or in making soups, and others prefer the “fully cooked” varieties for ease of preparation and cooking time.

You don't want to make a ham soup, so put just enough to coat the ham and cover the bottom of the pan. You can use water, but if you want to add more flavor, you should use wine or beef, chicken, or vegetable stock. Most of this liquid will cook off, but your tinfoil cover will help your meat absorb those juices.

Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.

Cola adds caramel sweetness to a ham glaze and can stand up to other strong ingredients like bourbon and cloves. If you'd rather not cook with alcohol, use apple juice instead. Start with our Classic Cola-Glazed Ham recipe and give it your own spin, depending on the soda you're using.

Jamón Ibérico de Bellota is considered the world's finest ham. Some whole hams can sell for upwards of $2,000 per piece. Ibérico de Bellota hams are cured 24 to 48 months, losing nearly half of their weight as the fat melts away.

A classic, flavorfully glazed ham like this would pair well with many classic sides, like melt-in-your-mouth roasted potatoes, a simple spinach salad, cheesy creamed spinach or mustardy roasted carrots.

What's a traditional Easter menu include? The main dish for an Easter meal varies, but some typical dishes include honey-baked ham, pot roast, pork chops, and fish. Some popular side dishes include scalloped or mashed potatoes, spring vegetables, and dinner rolls.

How to jazz up cooked ham? ›

A rich salty ham can be enhanced by brushing a lovely glazed over the surface several times while baking. The glaze seeps down into the ham, flavoring the meat and creating a crusty exterior. Try these amazing ham glazes: Bourbo, brown sugar, and vanilla extract.

Everything from basic sautés and roasts, like our sugar snap peas or cacio e pepe Brussels sprouts, to more elaborate vegetable sides, like our beer-braised cabbage or Moroccan carrot salad. Whichever you go with, they're all delicious enough to stand alone and go well with a bite of ham.

A fully cooked, ready-to-eat ham (also referred to as a "city ham") can be sliced and served cold or at room temperature—there's no need to reheat it. A spiral-cut ham is delicious this way, whether eaten by the slice, tucked into biscuits, or in a grilled cheese sandwich.

For the best flavor, avoid hams with labels that read "ham, water added" or "ham and water product." Of all the fully-cooked hams, this is the easiest option of all. It's also pre-cut, so you don't need to worry about carving it before the meal.

Grass-fed lamb meat for Easter dinner

Lamb is also widely served for Easter, largely for religious reasons and the common springtime harvest of lambs. Grass Roots offers 7 pasture-raised lamb cuts, including lamb shanks, Frenched rack of lamb, and the always-popular leg of lamb roast.

One of the reasons ham has become a popular Easter centerpiece is its versatility. The savory, smoky flavor of ham pairs beautifully with a wide variety of side dishes, from sweet and tangy pineapple to earthy and comforting scalloped potatoes.

A bone-in ham makes for a great visual presentation on the table, and is perfect for carving. And it's not just there for show — a ham bone is an excellent starter for flavorful soups and stocks. Boneless hams are easier to carve, and better suited for sandwiches. There's no real difference in flavor or texture.