Nothing is better than a traditional Easter spread on the table. Enjoy these classics, traditional and delicious recipes with your family and friends. Read on to prepare the full spread for a happy Easter.
- Classic Glazed Ham
Ingredients:
- 1 (5 pounds) ham
- 2 cup honey
- 3 cup butter
- 1/4 cup dark corn syrup
- 1 Tablespoon brown sugar
- whole cloves optional about 1/4
Ingredients:
- Start by preheating the oven to 220 degrees celsius
- To prepare the glaze – heat the honey, butter, dark corn syrup, and brown sugar in medium saucepan on medium-low heat.
- Now, line a 9×13 pan with an aluminium foil. To score the ham, lightly score the top portion into diamond shapes and place the ham in the pan
- If using whole cloves, put them in between the lines you scored, but remove before cutting and eating
- Now, brush the glaze on top and create a foil tent over the ham
- Allow baking the ham according to how many pounds you have
- For 5 pounds – 15 minutes per pound. Brush the glaze over the ham every 15 minutes
- Once the ham is cooked, remove the foil tent and caramelize the top by turning the oven to broil and letting the ham get dark for about 3-5 minutes
- Remove the ham from the oven and pour remaining glaze over the top. Cut into thin slices and enjoy!
2. Four Cheese Scalloped Potatoes
Ingredients:
- 1 ½ tbsp. unsalted butter
- ½ cloves of garlic
- ⅓ cup shredded mozzarella cheese
- ⅓ cup shredded asiago cheese
- 2 pounds potatoes, peeled and sliced into circles
- Kosher salt and freshly ground pepper to taste
- 2 cups of heavy cream
- ¼ tsp of freshly grated nutmeg
- ¼ cup parmesan cheese
Instructions:
- To start with, position a rack in the upper third of the oven and preheat to 425 degrees F/ 220 degrees celsius
- Now, generously brush a large skillet with butter, then rub with the garlic
- Combine the mozzarella, asiago and raclette cheese in a bowl
- Heat the skillet over medium-high heat and add in the – butter, 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 3 minutes. Dot the potatoes with the remaining cut-up
- 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.
3. The Classic Deviled Eggs
Ingredients:
- 6 eggs
- ¼ cup mayonnaise
- 1 tsp. White vinegar
- 1 tsp. yellow mustard
- ⅛ tsp. Salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
Instructions:
- Start by placing the eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs
- Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute
- Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute
- Crack the eggshells and carefully peel under cool running water
- Gently dry with paper towels and slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter
- Mash the yolks into a fine crumble using a fork and combine – mayonnaise, vinegar, mustard, salt, pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Wanna try out more easter dishes? check out Traditional Easter Recipes To Make At Home