You’re about to make this Easter the most delicious one yet! From classic ham and spring veggies to creative twists on traditional favorites, our roundup of 32 recipes ensures a memorable feast for family and friends. Let’s dive into these mouthwatering dishes that will have everyone asking for seconds—and the recipes!
Glazed Honey Baked Ham
Just imagine the sweet aroma of honey-glazed ham filling your kitchen. This recipe delivers a perfectly caramelized exterior with juicy, tender meat inside. It’s surprisingly simple to make for any occasion.
Ingredients
For the ham:
– 1 (8-10 lb) fully cooked bone-in ham
– 1 cup honey
– 1/2 cup brown sugar
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tsp ground cloves
Instructions
1. Preheat your oven to 325°F.
2. Place the ham cut-side down in a roasting pan.
3. Score the ham surface in a diamond pattern with a sharp knife, about 1/4 inch deep.
4. Combine honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves in a bowl.
5. Brush half of the glaze mixture evenly over the ham surface.
6. Cover the ham loosely with aluminum foil.
7. Bake at 325°F for 1.5 hours.
8. Remove the ham from oven and discard the foil.
9. Brush the remaining glaze over the ham.
10. Increase oven temperature to 375°F.
11. Return the ham to oven uncovered.
12. Bake for 30 minutes until glaze is bubbly and caramelized.
13. Remove from oven and let rest for 15 minutes before slicing.
14. Slice against the grain for maximum tenderness.
What makes this ham exceptional is the crackling sweet crust that gives way to succulent, flavorful meat. The honey glaze creates a beautiful glossy finish that’s both visually appealing and delicious. Serve it warm with roasted vegetables or use leftovers for incredible sandwiches the next day.
Herb-Crusted Rack of Lamb
You’ll love this herb-crusted rack of lamb for its impressive presentation and rich flavor. It’s surprisingly simple to prepare yet delivers restaurant-quality results every time. Perfect for special occasions or when you want to elevate your dinner game.
Ingredients
– For the lamb: 1 rack of lamb (about 1.5 lbs), 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp black pepper
– For the crust: ½ cup panko breadcrumbs, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 3 cloves minced garlic, 2 tbsp Dijon mustard
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the rack of lamb completely dry with paper towels to ensure proper browning.
3. Rub the lamb evenly with olive oil, then season all sides with kosher salt and black pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Sear the lamb fat-side down for 3 minutes until golden brown and crispy.
6. Flip the lamb and sear the other side for 2 minutes until lightly browned.
7. Remove the lamb from the skillet and let it rest on a cutting board for 5 minutes.
8. While the lamb rests, combine panko breadcrumbs, chopped rosemary, chopped thyme, and minced garlic in a small bowl.
9. Brush the fat side of the lamb evenly with Dijon mustard using a pastry brush.
10. Press the herb breadcrumb mixture firmly onto the mustard-coated side of the lamb.
11. Transfer the lamb crust-side up to the prepared baking sheet.
12. Roast in the preheated oven for 15-18 minutes until the internal temperature reaches 135°F for medium-rare.
13. Remove the lamb from the oven and let it rest on the baking sheet for 10 minutes before slicing.
A beautifully caramelized crust gives way to tender, juicy meat with each slice. The herbal notes from the rosemary and thyme complement the lamb’s natural richness perfectly. Serve it alongside roasted potatoes and a simple green salad for a complete meal that feels both elegant and approachable.
Classic Deviled Eggs
Nostalgic and perfect for gatherings, these deviled eggs deliver creamy texture with a tangy kick. They’re simple to make yet always impress.
Ingredients
For the eggs:
– 6 large eggs
– 4 cups water
For the filling:
– 3 tablespoons mayonnaise
– 1 teaspoon yellow mustard
– 1 teaspoon white vinegar
– 1/8 teaspoon paprika
– Pinch of salt
For garnish:
– 1/8 teaspoon paprika
Instructions
1. Place 6 large eggs in a single layer in a saucepan.
2. Add 4 cups cold water to the saucepan, ensuring eggs are fully submerged.
3. Bring water to a rolling boil over high heat.
4. Immediately remove pan from heat, cover, and let stand for 12 minutes.
5. Transfer eggs to an ice bath for 5 minutes to stop cooking and ease peeling.
6. Peel eggs carefully under cool running water to remove shells cleanly.
7. Slice each egg in half lengthwise with a sharp knife.
8. Scoop yolks into a medium bowl, placing whites on a serving plate.
9. Mash yolks thoroughly with a fork until no large chunks remain.
10. Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon white vinegar, and a pinch of salt.
11. Mix vigorously until smooth and fully combined.
12. Spoon or pipe filling evenly into egg white halves.
13. Sprinkle each deviled egg with 1/8 teaspoon paprika for color and flavor.
14. Chill in refrigerator for 30 minutes before serving to allow flavors to meld.
Just creamy and rich with a subtle tang from vinegar and mustard. The smooth filling contrasts nicely with the firm egg whites. For a twist, top with crispy bacon bits or fresh chives before serving.
Roasted Garlic Mashed Potatoes
Zesty roasted garlic transforms ordinary mashed potatoes into a creamy, aromatic side dish. This version balances rich flavor with smooth texture, perfect for holidays or weeknight dinners. Follow these precise steps for foolproof results.
Ingredients
– For roasting garlic: 1 head garlic, 1 tbsp olive oil
– For boiling potatoes: 2 lbs Yukon Gold potatoes (peeled and quartered), 1 tsp salt
– For mashing: 1/2 cup whole milk (warmed to 120°F), 4 tbsp unsalted butter (softened), 1/2 tsp black pepper, 1/4 cup sour cream
Instructions
1. Preheat oven to 400°F.
2. Slice 1/4 inch off the top of 1 head garlic to expose cloves.
3. Drizzle 1 tbsp olive oil over exposed garlic cloves.
4. Wrap garlic tightly in aluminum foil.
5. Roast garlic in preheated oven for 40 minutes until cloves are soft and golden brown.
6. Cool roasted garlic for 10 minutes until safe to handle.
7. Squeeze softened garlic cloves from their skins into a small bowl.
8. Place 2 lbs peeled and quartered Yukon Gold potatoes in a large pot.
9. Cover potatoes with cold water by 1 inch.
10. Add 1 tsp salt to the water.
11. Bring potatoes to a boil over high heat.
12. Reduce heat to medium and simmer potatoes for 15-20 minutes until fork-tender.
13. Drain potatoes thoroughly in a colander.
14. Return drained potatoes to the warm pot.
15. Mash potatoes with a potato masher until no large lumps remain.
16. Add 4 tbsp softened unsalted butter and mash until incorporated.
17. Gradually pour in 1/2 cup whole milk warmed to 120°F while mashing.
18. Add squeezed roasted garlic cloves to the potato mixture.
19. Mix in 1/4 cup sour cream until fully combined.
20. Season with 1/2 tsp black pepper.
21. Mash everything together until smooth and creamy.
Creamy with a subtle nutty sweetness from the roasted garlic, these mashed potatoes have a velvety texture that holds its shape. Serve them topped with extra butter and chives, or use as a base for shepherd’s pie. They reheat beautifully with a splash of milk to restore creaminess.
Spring Vegetable Risotto
Now is the perfect time to embrace fresh, seasonal produce. This spring vegetable risotto combines tender greens with creamy arborio rice for a satisfying meal. It’s simple to make yet impressive enough for any occasion.
Ingredients
For the risotto base:
– 1 cup arborio rice
– 4 cups vegetable broth, kept warm
– 1/2 cup dry white wine
– 1 small yellow onion, finely diced
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– 1/2 cup grated Parmesan cheese
For the spring vegetables:
– 1 cup asparagus, cut into 1-inch pieces
– 1/2 cup fresh peas
– 1/2 cup thinly sliced radishes
– 2 tbsp chopped fresh parsley
Instructions
1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. Heat olive oil in a large skillet over medium heat.
3. Add diced onion and cook for 4 minutes until translucent.
4. Add arborio rice and toast for 2 minutes, stirring constantly until grains are lightly golden.
5. Pour in white wine and cook for 2 minutes until mostly absorbed.
6. Add 1/2 cup warm broth to the rice and stir continuously until liquid is absorbed.
7. Repeat adding broth 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next. Tip: Constant stirring releases the rice’s starch for a creamier texture.
8. After 20 minutes, test rice for doneness; it should be al dente with a slight bite.
9. While rice cooks, blanch asparagus and peas in boiling water for 2 minutes, then drain and plunge into ice water to stop cooking.
10. Stir in blanched asparagus, peas, and sliced radishes during the last 2 minutes of cooking.
11. Remove skillet from heat and stir in butter and Parmesan cheese until melted and creamy. Tip: Adding butter and cheese off the heat prevents separation.
12. Fold in chopped parsley and season with salt and pepper. Tip: Fresh herbs added at the end preserve their bright flavor and color.
With its creamy yet firm texture, each bite offers a contrast of tender rice and crisp vegetables. The Parmesan adds a salty richness that complements the fresh, grassy notes of spring produce. Serve immediately topped with extra radish slices for crunch or alongside a simple green salad.
Maple Balsamic Roasted Carrots
Glistening with sweet and tangy glaze, these roasted carrots transform a simple side into a standout dish. They caramelize beautifully in the oven, developing deep flavor with minimal effort. Perfect for weeknights or impressing guests.
Ingredients
– For the carrots: 1 lb carrots, peeled and cut into 3-inch sticks
– For the glaze: 2 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp balsamic vinegar, 1/2 tsp salt, 1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper for easy cleanup.
3. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Add 1 lb carrot sticks to the bowl and toss until evenly coated.
5. Spread carrots in a single layer on the prepared baking sheet.
6. Roast for 20 minutes.
7. Flip each carrot with tongs to ensure even browning.
8. Roast for another 10-15 minutes until tender and edges are crisp.
9. Remove from oven and let rest for 2 minutes before serving.
Delightfully tender with a crisp edge, these carrots boast a perfect balance of maple sweetness and balsamic tang. Serve them alongside roasted chicken or fold into grain bowls for a colorful, flavorful boost. They also make an elegant addition to holiday spreads, garnished with fresh thyme.
Creamy Asparagus Soup
Creamy asparagus soup delivers pure comfort in a bowl. This velvety blend highlights spring’s finest vegetable. It comes together quickly for a satisfying meal.
Ingredients
For the soup base:
– 2 lbs fresh asparagus, trimmed and chopped
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp olive oil
For seasoning:
– 1 tsp salt
– ½ tsp black pepper
– ¼ tsp nutmeg
Instructions
1. Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large pot over medium heat until butter melts.
2. Add 1 diced yellow onion and cook for 5 minutes until translucent, stirring occasionally.
3. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 lbs chopped asparagus (reserve tips for garnish) and cook for 3 minutes, stirring to coat.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until asparagus is very tender.
7. Carefully transfer the mixture to a blender and puree until completely smooth (work in batches if needed).
8. Return the pureed soup to the pot over low heat.
9. Stir in 1 cup heavy cream, 1 tsp salt, ½ tsp black pepper, and ¼ tsp nutmeg.
10. Heat gently for 3-5 minutes until warmed through (do not boil).
11. Meanwhile, blanch reserved asparagus tips in boiling water for 2 minutes until bright green, then drain.
12. Ladle soup into bowls and garnish with blanched asparagus tips.
Heavenly smooth texture lets the asparagus flavor shine through. The nutmeg adds subtle warmth that complements the creaminess perfectly. Try topping with crispy croutons or a drizzle of lemon oil for extra dimension.
Buttery Hot Cross Buns
Luscious, spiced buns with a sweet glaze are perfect for any occasion. They’re soft, buttery, and surprisingly simple to make. Get ready to fill your kitchen with warmth and aroma.
Ingredients
For the dough:
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 tsp active dry yeast
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp salt
– 1 cup whole milk, warmed to 110°F
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup raisins
For the cross:
– 1/2 cup all-purpose flour
– 1/4 cup water
For the glaze:
– 1/4 cup apricot jam
– 1 tbsp water
Instructions
1. In a large bowl, whisk together 4 cups flour, sugar, yeast, cinnamon, nutmeg, and salt.
2. Pour in warm milk and melted butter, then add eggs.
3. Mix with a wooden spoon until a shaggy dough forms.
4. Knead on a floured surface for 8 minutes until smooth and elastic.
5. Tip: Knead vigorously to develop gluten for a chewy texture.
6. Incorporate raisins evenly into the dough.
7. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
8. Punch down the dough to release air.
9. Divide into 12 equal pieces and shape into smooth balls.
10. Arrange balls in a greased 9×13-inch baking pan, spacing them slightly apart.
11. Cover and let rise for 30 minutes until puffy.
12. Preheat oven to 375°F.
13. For the cross, mix 1/2 cup flour with 1/4 cup water to form a thick paste.
14. Pipe or spoon paste in a cross pattern over each bun.
15. Tip: Use a piping bag for precise crosses, or a ziplock bag with a corner snipped off.
16. Bake for 20 minutes or until golden brown and sound hollow when tapped.
17. Tip: Rotate pan halfway through baking for even browning.
18. Heat apricot jam with 1 tbsp water in a small saucepan until simmering.
19. Brush warm glaze over hot buns immediately after baking.
20. Cool on a wire rack for 15 minutes before serving.
Crisp crosses give way to pillowy, spiced interiors studded with plump raisins. The apricot glaze adds a shiny, sweet finish that balances the warmth of cinnamon and nutmeg. Serve them warm with a smear of butter for an extra indulgent treat.
Spinach and Feta Stuffed Chicken
Overwhelmed by bland chicken dinners? Our spinach and feta stuffed version delivers flavor in every bite. It’s simple enough for weeknights but impressive for guests.
Ingredients
– For the filling: 10 oz fresh spinach, 4 oz crumbled feta cheese, 2 minced garlic cloves, 1 tbsp olive oil
– For the chicken: 4 boneless, skinless chicken breasts (6 oz each), 1 tsp salt, ½ tsp black pepper
– For cooking: 2 tbsp olive oil
Instructions
1. Preheat oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium heat.
3. Add 10 oz fresh spinach and cook until wilted, about 3 minutes.
4. Stir in 2 minced garlic cloves and cook for 30 seconds.
5. Transfer spinach mixture to a bowl and let cool for 5 minutes.
6. Mix in 4 oz crumbled feta cheese.
7. Pat 4 chicken breasts dry with paper towels.
8. Use a sharp knife to cut a horizontal pocket in each chicken breast, being careful not to cut through the edges.
9. Season inside and outside of chicken with 1 tsp salt and ½ tsp black pepper.
10. Stuff each chicken breast with equal amounts of spinach-feta mixture.
11. Secure openings with toothpicks to prevent filling from leaking.
12. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat.
13. Sear chicken for 3-4 minutes per side until golden brown.
14. Transfer skillet to preheated oven and bake for 18-20 minutes until internal temperature reaches 165°F.
15. Remove toothpicks and let chicken rest for 5 minutes before slicing.
Zesty feta and savory spinach create a moist, flavorful center against tender chicken. Serve sliced over quinoa or with a crisp salad for a balanced meal that feels indulgent yet healthy.
Lemon Herb Grilled Salmon
Zesty and bright, this lemon herb grilled salmon delivers fresh flavor with minimal effort. Perfect for weeknights or entertaining, it cooks quickly on the grill.
Ingredients
For the marinade:
– 1/4 cup olive oil
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the salmon:
– 4 (6 oz) salmon fillets, skin-on
– 1 lemon, sliced into 1/4-inch rounds
– 2 tbsp chopped fresh parsley
Instructions
1. Whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper in a small bowl.
2. Place salmon fillets in a shallow dish and pour marinade over them, coating evenly.
3. Marinate salmon at room temperature for 15 minutes—this short marinating time prevents the acid from cooking the fish.
4. Preheat grill to medium-high heat (400°F) and oil grates to prevent sticking.
5. Place salmon fillets skin-side down on the grill and arrange lemon slices alongside them.
6. Grill salmon for 4-6 minutes without flipping—the skin protects the flesh from direct heat.
7. Check for doneness when the internal temperature reaches 125°F for medium-rare or 145°F for well-done.
8. Grill lemon slices for 2-3 minutes per side until lightly charred and caramelized.
9. Remove salmon and lemons from grill using a wide spatula to keep fillets intact.
10. Sprinkle chopped fresh parsley over the salmon immediately before serving to preserve its bright flavor.
Outstandingly flaky and moist, the salmon boasts a perfect balance of citrus and herbs. Serve over a bed of quinoa or with grilled asparagus for a complete meal that impresses without complexity.
Garlic and Rosemary Roasted Lamb
Deliciously aromatic and perfectly tender, this roasted lamb dish combines robust garlic and earthy rosemary for a show-stopping centerpiece. Direct heat caramelizes the exterior while keeping the interior juicy and flavorful.
Ingredients
For the Lamb and Rub
– 1 (5 lb) boneless leg of lamb
– 3 tbsp olive oil
– 6 garlic cloves, minced
– 2 tbsp fresh rosemary, finely chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
For Roasting
– 1 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 375°F.
2. Pat the lamb completely dry with paper towels.
3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper.
4. Rub this mixture evenly over the entire surface of the lamb.
5. Place the lamb fat-side up in a roasting pan.
6. Pour chicken broth into the bottom of the pan.
7. Roast the lamb for 1 hour and 30 minutes.
8. Insert an instant-read thermometer into the thickest part of the lamb.
9. Remove the lamb from the oven when the internal temperature reaches 135°F for medium-rare.
10. Transfer the lamb to a cutting board.
11. Let the lamb rest for 15 minutes before slicing.
12. Slice the lamb against the grain into 1/2-inch thick pieces.
Rich, garlic-infused crust gives way to succulent, pink-centered meat that melts in your mouth. Rosemary’s piney notes cut through the richness beautifully. Serve slices over creamy polenta or with roasted root vegetables to soak up the savory pan juices.
Parmesan Crusted Scalloped Potatoes
Let’s make these cheesy, crispy-topped potatoes. They’re perfect for any dinner table. Simple ingredients create big flavor.
Ingredients
For the potatoes and sauce:
– 2 lbs Yukon Gold potatoes, thinly sliced
– 1 cup heavy cream
– 1 cup whole milk
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp nutmeg
For the crust:
– 1 cup grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter
Instructions
1. Preheat oven to 375°F.
2. Grease a 9×13 inch baking dish with butter.
3. Layer potato slices evenly in the dish.
4. In a saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg.
5. Heat the mixture over medium heat until it just begins to simmer.
6. Pour the hot cream mixture evenly over the potatoes.
7. Cover the dish tightly with foil.
8. Bake for 45 minutes at 375°F until potatoes are tender when pierced with a fork.
9. In a small bowl, mix Parmesan cheese, panko breadcrumbs, and melted butter.
10. Remove the foil from the baking dish.
11. Sprinkle the Parmesan mixture evenly over the potatoes.
12. Increase oven temperature to 425°F.
13. Bake uncovered for 15-20 minutes until the top is golden brown and crispy.
14. Let rest for 10 minutes before serving.
Tip: Use a mandoline for uniformly thin potato slices to ensure even cooking.
Tip: Let the dish rest after baking to allow the sauce to thicken properly.
Tip: For extra crispiness, broil for the last 2-3 minutes while watching carefully to prevent burning.
You’ll love the creamy interior and crunchy Parmesan crust. These potatoes pair wonderfully with roasted meats or stand alone as a satisfying side. Try topping with fresh chives for a pop of color and flavor.
Balsamic Glazed Brussels Sprouts
Naturally sweet and savory, these brussels sprouts caramelize beautifully under high heat. The balsamic glaze adds a tangy depth that balances the earthy flavors. Perfect for a quick side dish that impresses.
Ingredients
For the sprouts:
– 1 lb brussels sprouts, trimmed and halved
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the glaze:
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 clove garlic, minced
Instructions
1. Preheat oven to 400°F.
2. Toss brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread sprouts in a single layer on a baking sheet, cut sides down for better browning.
4. Roast for 20 minutes until edges are crispy and golden brown.
5. While roasting, combine balsamic vinegar, honey, soy sauce, and minced garlic in a small saucepan.
6. Simmer over medium heat for 5 minutes until glaze thickens slightly, stirring occasionally to prevent burning.
7. Remove sprouts from oven and drizzle glaze over them, tossing to coat evenly.
8. Return to oven and roast for another 3 minutes to set the glaze.
9. Transfer to a serving dish immediately.
Perfectly caramelized with a sticky-sweet glaze, these sprouts offer a crisp exterior and tender interior. Serve them alongside roasted chicken or as a standout holiday side—their bold flavor holds up well against rich meats.
Pineapple Glazed Easter Ham
Perfectly glazed ham makes Easter memorable. This pineapple version balances sweet and savory. It’s simple to prepare yet impressive.
Ingredients
For the ham:
– 1 (8 lb) fully cooked bone-in ham
– 1 cup pineapple juice
– 1/2 cup brown sugar
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tsp ground cloves
For the glaze:
– 1 (20 oz) can pineapple slices in juice, drained (reserve juice)
– 1/2 cup reserved pineapple juice
– 1/4 cup honey
– 1 tbsp cornstarch
Instructions
1. Preheat oven to 325°F.
2. Place ham in a roasting pan, fat side up.
3. Score the ham surface in a diamond pattern, 1/4 inch deep.
4. In a bowl, whisk together pineapple juice, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves.
5. Brush half of the mixture over the ham, getting into the scored lines.
6. Cover ham loosely with foil and bake for 1 hour 30 minutes.
7. While baking, make glaze: In a saucepan, combine reserved pineapple juice, honey, and cornstarch.
8. Bring to a simmer over medium heat, stirring constantly until thickened, about 3 minutes.
9. Remove ham from oven and discard foil.
10. Arrange pineapple slices on top of ham, securing with toothpicks if needed.
11. Brush glaze evenly over ham and pineapple.
12. Increase oven temperature to 400°F.
13. Return ham to oven and bake uncovered for 20 minutes, until glaze is caramelized and bubbly.
14. Let ham rest for 15 minutes before slicing.
Hearty and glossy, the ham boasts a sticky-sweet crust with juicy, tender meat underneath. Serve it warm with roasted vegetables or use leftovers for sandwiches. The pineapple adds a tropical twist that cuts through the richness.
Conclusion
Holiday meals become unforgettable with these 32 Easter recipes! We hope you try some, share your favorites in the comments, and pin this roundup on Pinterest for future feasts. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
