Easter Hunt Made Easy: 5 Recipes For a Simple Yet Satisfying Feast

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source: https://www.flickr.com/photos/galant/

It’s time to nail down your perfect Easter dinner menu. That means picking the dishes that will delightfully indulge you and your guests, but won’t be so overwhelming that they’ll keep you a slave to your kitchen the whole holiday. When it comes to constructing your dinner menu, remember to pick a direction and stick to it, whether you decide to go a traditional, contemporary, or trendy route. You can pull off just about any dinner angle you want to take, but just in case you’re craving a traditional yet easygoing feast this spring, take a look at what we think makes up the perfect menu. With just five dishes to prepare, and some that you can make ahead of time, the highlighted recipes we share today promise a simple yet satisfying holiday, and some dishes especially stand out because of their hint of sophistication.

1. Glazed Easter Ham

First, we offer the traditional ham because, for many, Easter is not Easter without this main meat course. Some people are intimidated at the idea of cooking this meat, but as long as you have The Pioneer Woman’s recipe, there’s no reason to fear. She provides a fool-proof method for preparing the good stuff, and once you have this formula in your Easter arsenal, you’ll never go looking for another ham recipe again.


  • 1 whole fully cooked bone-in ham (15-18 pounds)
  • Whole cloves
  • 3 cups brown sugar
  • 1/2 cup spicy brown mustard
  • 1 can Dr Pepper or Coke
  • 3 tablespoons apple cider vinegar


Preheat the oven to 325 degrees Fahrenheit. Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2 1/2 hours — or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)

Heat the brown sugar, mustard, vinegar, and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.

After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it’s nice and glossy. Remove from the oven and allow to rest 15 to 20 minutes before carving.

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