This easy Easter menu for a crowd features glazed ham, flaky biscuits, and an irresistible strawberry-rhubarb pie for dessert.

Updated March 03, 2020
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Romulo Yanes

Gather family and friends around a table filled with Easter classics—from fresh spring vegetables to a traditional baked ham. Making an Easter feast doesn't need to be complicated. The six recipes featured ahead are all you need for an impressive holiday meal or a sunny spring celebration. The centerpiece is a baked bone-in ham brushed with an irresistible smoky-sweet glaze made with apricot jam and bourbon. As many will agree, if there's ham, there should also be biscuits—ours are elevated with sharp cheddar and fresh chives. We recommend baking an extra batch for leftover ham sandwiches the next day—they're that good.

For accompaniments, a mix of winter and spring vegetables round out the table: Baby carrots, snap peas, potatoes, and leeks. And for dessert? A Strawberry-Rhubarb Slab Pie is just the thing to appeal to your crowd. It might sound like a lot to pull off, but our make-ahead plan breaks everything down into simple, manageable steps for a stress-free dinner that might just become your new Easter tradition.

Romulo Yanes

Main: Apricot-Bourbon Glazed Ham

Scoring the fat with a sharp knife allows the ham to absorb the sweet-and-savory flavors of the glaze in this tempting Apricot-Bourbon Glazed Ham recipe. Bake until golden brown for a tasty showstopper.

Romulo Yanes

Bread: Cheese-and-Chive Biscuits

Plain biscuits will be a thing of the past once you serve these Cheese-and-Chive wonders. Feel free to experiment with different combinations of cheese and fresh herbs for these fluffy buttermilk biscuits. Although we went with cheddar and chives, Parmesan and sage would also be delicious.

Romulo Yanes

Sides: Snap Peas and Carrots, Mashed-Potato Gratin, and Leeks Vinaigrette

Add color and crunch to the meal with three side dishes that beautifully complement the ham. First up are Snap Peas and Baby Carrots—they're quick-cooked in the same pan with some butter. Next, it's hard to improve on mashed potatoes, but our Mashed-Potato Gratin ups the ante by incorporating a mustardy bread-crumb topping. A timeless classic completes the trio: Leeks Vinaigrette. A hard-cooked egg (perhaps a leftover Easter egg) grated over the top makes for a lovely presentation.

Romulo Yanes

Dessert: Strawberry-Rhubarb Slab Pie

A large-format version of everyone's favorite spring dessert, our Strawberry-Rhubarb Slab Pie is a must-make. A sprinkling of sanding sugar before baking makes the pie sparkle, and freshly whipped cream serves as a wonderful foil for the sweet-tart fruit filling.

Romulo Yanes

The Prep Schedule

Up to a week ahead, make the apricot-bourbon glaze and cover and refrigerate. Two days before Easter, make the pie dough and refrigerate, wrapping it tightly in plastic. This is also a good time to cut the strawberries and rhubarb for the pie before refrigerating in an airtight container.

One day before your celebration, make the mashed potatoes and their breadcrumb mixture before transferring each to their own respective dishes. Next, clean and steam leeks, and make the vinaigrette and the eggs. Next, prep carrots and snap peas and cover with damp towels, then wrap tightly in plastic and refrigerate. Everything should be covered and placed in the refrigerator until you're ready to start cooking. Now is a good time to assemble and bake the pie. Let it cool completely, then tent with foil and keep at room temperature.

Four hours before the meal, make your biscuits; once they've cooled, cover them, and keep them at room temperature until you're ready to eat. Three hours before the feast, bake the ham and bring the leeks and vinaigrette to room temperature. You can also peel the egg. Thirty minutes before your guests arrive, tent the ham loosely with foil and let it rest for the full 30 minutes. Next sprinkle the breadcrumbs over the mashed potatoes and bake. Just before you’re ready to sit down, wrap biscuits in parchment-lined foil and reheat the batch in the oven. Finish the snap peas and carrots and assemble the leeks vinaigrette.

Watch Everyday Food host Sarah Carey whip up the showstopping glazed ham:

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