Choose from a showstopping lineup of main-dish recipes to star as the centerpiece of your spring feast.

 

A spicy-sweet glaze of honey, fresh horseradish, and allspice helps burnish and crisp the skin of this sumptuous bone-in ham.

When you roast a piece of salmon, the result is lustrous and so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are a textural counterpoint.

Apricot jam, bourbon, and lemon juice make up the exquisitely simple and utterly mouthwatering glaze for this succulent bone-in ham.

This sliced leg of lamb shows off spirals of artichoke stuffing. Serve on a bed of sweet spring peas and baby spinach, alongside fresh-mint sauce.

A whole roasted side of salmon makes an elegant presentation at the table. The accompanying radish and cucumber relish has a pleasant bite of horseradish.

Three hours of low-temperature roasting produces unbelievably tender meat. Then, crank up the heat for the last hour to produce a deliciously browned, crisp exterior on this Greek-accented leg of lamb.

Glaze smoked ham with an apricot-mustard sauce for a mouthwatering main course. 

Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.

Give Easter ham an enticing update with an unexpected glaze of country mustard and fresh pineapple.

For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked along with the lamb for an instant side dish.

A sweet-tart sauce of orange, oregano, and parsley complements tender lamb chops. The process of removing the meat and fat from the bones is known as "frenching," and makes for an elegant presentation on the Easter table.

A poached salmon makes both a wonderful meal and an elegant Easter centerpiece.

Pomegranate molasses adds a rich, tangy note to the mustardy pan sauce for roasted rack of lamb.

Pair a smoky Easter ham with a delicious sauce flavored with fresh parsley and spicy mustard.

Marinate a boneless leg of lamb in lemon zest, rosemary, garlic, and olive oil before roasting alongside peeled and boiled Yukon gold potatoes.

Instead of ham or lamb, try roasted salmon this Easter. This whole fish is stuffed with cilantro, orange, and onion to create a unique and tasty main course.

Top marmalade-glazed ham with thinly sliced oranges. The fruit provides an eye-catching contrast to its burnished crust, and reinforces the glaze's citrus flavor.

Lamb lollipops, crispy roasted potatoes, and green goddess mint dipping sauce make for a new take on favorite Easter flavors.

Rosemary and oregano combine with garlic and olive oil in a flavorful and aromatic rub for fresh ham. Serve on a bed of dandelion greens for a fresh presentation.

Celebrate the coming of spring with this recipe for citrus-flavored lamb and potatoes.