No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Shopping List for Easter Dinner

Ham with Apricot Mustard Sauce
- Half a bone-in cured smoked ham, butt end (about 7 pounds)
- 2 cups apricot jam
- 1/4 cup mustard powder

Asparagus, Peas, and Radishes
- 3 pounds asparagus
- 1 package (10 ounces) frozen peas
- 1 bunch (1 pound) radishes
- 1/3 cup fresh tarragon

Leek and Potato Galette
- 3 pounds baking potatoes
- 1 leek
- 6 ounces Gruyere cheese

Meringue-Frosted Cake with Raspberry Filling
- 6 large eggs
- 1 cup milk
- 5 ounces frozen raspberries
- 1/4 cup raspberry preserves

Staples
- Salt: course, table
- Ground pepper
- Butter: salted, unsalted
- All-purpose flour
- Baking powder
- Sugar
- Pure vanilla extract

The Schedule
Up to 1 Day Ahead
- Cook, cool, and dry asparagus. Wrap and refrigerate.
- Prepare apricot mustard sauce; cover and refrigerate.
- Bake cake layers, and cool. Wrap; store at room temperature.
- Peel potatoes, cover with water, and refrigerate. Slice and wash leek, grate cheese, and refrigerate.

Several Hours Ahead
- Six hours before cooking, bring ham to room temperature. Start baking 2 1/2 hours before serving.
- Assemble and bake potato galette 70 to 80 minutes before ham is done.

Just Before Arriving
- Finish preparing asparagus and peas; carve ham.
- Warm apricot mustard sauce.
- Prepare meringue; fill and frost cake; brown top.