Egg hunts, spoon races, and cornholes are fun and all, but let’s be real here, we’re all gathered for the annual Easter family dinner, preferably grilled and sticky. That’s why we’re bringing you five classic recipes that can absolutely cover your dinner menu. Discover some of our favorite recipes. From the main grilled dish to a variety of sides, these are the must-have recipes that any family can cook this Easter Sunday.
- Apricot-Mustard Glazed Ham
With the most perfect glaze and herb-roasted root vegetables, this ham is the revamped version of the classic Easter dish that we all love so much. And we ought to try it. You can add the veggies if you’re not planning to grill anything else. But we suggest having a good selection of grilled side dishes.
For The Ham:
- 1 (8 to 10 pound) fully cooked bone-in smoked half ham (not spiral sliced)
- 1 c. brown sugar, packed
- 1 c. apricot jam
- 1/2 c. spicy brown mustard
- 2 tsp. Pepper
For The Roasted Vegetables:
- 1 1/2 lb. baby potatoes, cut into halves
- 1 lb. slender carrots, cut into 2-inch lengths
- 1 bunch radishes, trimmed and cut into halves
- 3 tbsp. olive oil
- 1 tbsp. fresh thyme leaves, chopped
- 1/4 c. fresh flat-leaf parsley leaves, chopped
- HAM:Preheat the oven to 300 degrees F. Place ham in roasting pan, cut side down. With a sharp knife, make long cuts from top of the ham to bottom, cutting through tough skin and fat. Cover with foil. Bake for 1 1/2 hours.
- In a medium bowl, whisk together sugar, jam, and pepper. Transfer 1 cup of glaze to a separate bowl; cover and refrigerate. Remove foil from ham. Brush remaining glaze all over the ham. Bake, uncovered, another 1 to 1 1/2 hours or until glaze is dark brown and the internal temperature of ham has reached 140 degrees F. Allow ham to rest 20 minutes before carving. Serve with reserved glaze.
- VEGETABLES: Preheat the oven to 450 degrees F. In a 7 quart saucepot, cover potatoes and carrots with cold water; add 1 tablespoon salt. Cover and heat to boiling on high. Reduce heat to maintain simmer; cook for 7 minutes. Drain well and return to the pot. Vegetables can be parboiled and refrigerated up to 2 days before roasting.
- Toss potatoes, carrots, and radishes with oil, thyme, and 1/4 teaspoon each salt and pepper; arrange in a single layer on a large rimmed baking sheet. Roast 25 minutes or until vegetables are browned and tender, stirring twice.
- Remove from the oven; sprinkle vegetables with parsley and toss to coat. Serve warm or at room temperature.
- Four-Cheese Scalloped Potatoes
If you're grilling the classic ham, you must have some type of cheesy potatoes with it. This recipe includes a combination of four amazing cheeses; mozzarella, asiago, raclette, and parmesan. Just a dream for all the cheese enthusiasts out there.
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded asiago cheese
- 1/3 cup shredded raclette or comté cheese
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- Kosher salt and freshly ground pepper
- 2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/4 cup grated parmesan cheese
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
- Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer for 3 minutes. Dot the potatoes with the remaining cut-up butter.
- Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
- Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
- Honey Glazed Carrots
Probably the quickest and easiest recipe you’ll try this Easter. Ready in less than 20 minutes, these carrots will be everyone’s favorite side dish. You'll need to be quick, if you want to have some too.
- 2 pounds carrots, peeled
- 1/4 cup honey
- 3 garlic cloves, minced
- 2 tablespoons butter or ghee
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- parsley, thyme or other herbs for garnish (optional)
- Preheat your oven to 425F/220C. Then, cut the carrots on a diagonal, about 1"-1.5" in length. If your carrots are large and thick, you can slice them in half as well.
- In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
- Pour the carrots and glaze onto a sheet pan and spread them out.
- Roast for 20-25 minutes, tossing halfway through. You can also broil for 2-3 minutes, to get caramelization on the edges.
- Transfer carrots to a serving dish and garnish with chopped herbs.
- Deviled Eggs
When in doubt, turn to classic dishes. For instance, Deviled Eggs are an all-time Easter favorite and an extremely easy to make recipe. So get to boiling.
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- salt and pepper, to taste
- paprika, for garnish
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
- Baked Mac and Cheese
Whether you like to have it as an Easter dish or a next day treat, this baked Mac and Cheese is a true delight that will top anything you’ve grilled or cooked this year.
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp (15g) unsalted butter (or 2 tsp oil)
- 2/3 cup panko breadcrumbs
- 2 tbsp (30g) unsalted butter
- 1/4 tsp salt
- 4 tbsp (60g) unsalted butter
- 1/3 cup flour , plain / all purpose
- 3 cups milk , warmed (low or full fat)
- 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby)
- 1 cup freshly shredded mozzarella cheese , or more other cheese of choice
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
- Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
- Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional)
- Mix together Topping. Set aside.
- Preheat the oven to 180°C/350°F.
- In a large saucepan or in an ovenproof skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
- Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
- Mix in salt and Seasonings if using.
- Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
- Remove from the stove, add cheese and stir - cheese doesn't need to melt.
- Adjust salt to taste.
- Pour Sauce into the pot with Macaroni. Stir quickly, then pour back into the skillet or a baking dish . Sprinkle with breadcrumb topping.
- Bake for 25 minutes or until the top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
- Serve immediately.
We’re delighted to have an input on your spring celebration with our perfect Easter Sunday grill, and we hope you’ll have a good one.