Easter is right around the corner and that means, you guessed it, Easter Dinner! Easter Dinner doesn’t have to be a chore. These easy Easter Dinner Meal Ideas we put together will make cooking for your family a breeze.
Honey Glazed Ham
- 1 five-pound ham, fully cooked
- ¼ cup of whole cloves
- ¼ cup of dark corn syrup
- 2 cups of honey
- 2/3 cup of honey
Begin by preheating the oven to 325 degrees F. Score the ham and stud it with the cloves. “Scoring the ham” means to cut into the outer layer of it with a knife in multiple locations to allow for other cooking techniques to be used. Now, to “stud” your ham, insert the cloves into the holes you made when you scored it. Don’t be afraid to go too deep with the knife, after you cook the ham the holes will close quite a bit and it will look wonderful. Place the scored and studded ham in a pan lined with aluminum foil. Add the corn syrup, honey, and butter to a small sauce pan. Stir occasionally to be sure the glaze won’t burn. If it starts to stick, remove it from the fire and stir. Now, glaze the ham while only using a little of the glaze. You will glaze it several times while it cooks, so don’t use it all on the ham on the first glaze. Place the ham in the pre-heated oven on a low rack, and place the saucepan into the oven to keep it warm while the ham cooks. Every 10-15 minutes, take the ham out and brush it with the glaze. After an hour, the ham should be close to done. Apply the rest of the glaze and turn the broiler on to crisp the outside. Be sure to keep a close eye on the ham when the broiler is on, as it is incredibly easy to burn meat under a broiler. This ham will be delicious by itself, but consider some of these sides that will pair wonderfully with it:
- Chunky Mashed Potatoes
- Seared asparagus
- Fresh green peas
Pair your meal with a berry-rich Pinot Noir like this one from the Willamette Valley.
Easter Lamb Chops
- Raw lamb chops (usually one per person)
- Olive oil (one tablespoon per lamb chop)
- Garlic cloves, minced (1 clove per two lamb chops)
- Salt (half tablespoon per lamb chop)
- Ground black pepper (to taste)
Preheat your broiler or grill to high. In a small bowl, mix the garlic with the olive oil and stir well. Place the lamb chops in a large, shallow pan (baking pans are great for this). Drizzle the olive oil and garlic mixture over the lamb chops. At first, you likely won’t be able to evenly coat the lamb chops with olive oil and garlic. Roll them around in the pan to ensure a somewhat even coating of olive oil and garlic. Sprinkle with salt and pepper and allow it to rest for 10 minutes prior to cooking. Grill or broil on a very high heat for about 5-7 minutes per side. The lamb should be a beautiful golden brown color when it is finished.
Especially Delicious With:
- Oven roasted potatoes
- Fresh green beans
- Sauteed zucchini and squash medley
Here’s a secret we’ll let you in on. Wine and Lamb chops were meant for each other. Specifically, Domaine Du Guor De Chaule. This wine is a syrah and is known to complement these lamb chops perfectly. We offer a couple other types of Syrah that make this meal spectacular as well! Check out these other great wine pairing ideas that are perfect for Easter Dinner.
- 4 eggs
- 1 and ¼ cup of vegetable oil
- 2 cups of white sugar
- 2 teaspoons of vanilla extract
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 2 teaspoons of ground cinnamon
- 3 cups of grated carrots
- 1 cup of chopped pecans
- ½ cup of butter, softened
- 8 ounces of cream cheese
- 4 cups of confectioners’ sugar
- 1 teaspoon of vanilla extract (separate from the other)
- 1 cup of chopped walnuts
Preheat the oven to 350 degrees F and grease a 9×13 baking pan. In a large bowl, add the eggs, oil, white sugar, and just 2 teaspoons of vanilla extract, and beat until smooth. Mix in the flour, baking soda, baking powder, salt, cinnamon, carrots, and walnuts. Pour this mixture into the baking pan. Bake for 40 minutes. After 40 minutes, insert a toothpick into the center and if it comes out dry, the cake is done. If not, put it back in the oven and check again in 10 minutes. Let the cake cool for at least 20 minutes before taking it out of the pan. Now to make the icing, in a separate bowl, add the butter, cream cheese, confectioners’ sugar, and the last teaspoon of vanilla. Beat these ingredients together in a bowl until it is smooth. Make sure the cake is completely cooled before you ice it.