Some of the most popular Easter dinner dishes are Hot Cross Buns, Eggs, Simnel Cake, Roast Lamb, Easter Bread, and Pretzels. Apart from the dishes we mentioned above, honey butter ham, fava bean salad, and lemon meringue pie makes a wholesome three course meal. If you’re unsure of how you can make them, we’ve got you covered. So, read along and discover some of our best dinner recipes for Easter.
EASTER MAIN DISH – HONEY BUTTER HAM
If you are a ham lover and want to try something unique in place of a plain cooked ham, this dish can be a great choice for Easter dinner. This is an easy-to-make holiday meal that requires few ingredients and can be prepared within an hour.
- Melted butter–1/4 cup
- Honey–1/2 cup
- Brown sugar–2/3 cup
- Dijon mustard–2-3 tbsp.
- Well-cooked half ham–3-5 lbs
- Whole cloves
- First, preheat your oven to 325 F. Combine melted butter, brown sugar, honey, and mustard. Stir the ingredients well to make a smooth mixture.
- Put the ham in a large roasting pan with enough place on the sides. Score the ham’s upper surface in a diamond-shaped pattern. Make each cut around 3-4 inches apart.
- Push a clove down into the middle of every diamond-shaped cut. You can skip this step in case you choose to add herbs to the glaze.
- Pour half the butter mixture on the ham. Roast the ham for 20 minutes keeping it completely uncovered.
- After that, pour the remaining butter mixture. Now, roast it again for 20 minutes. Baste the ham slowly with the leftover in the pan.
- Roast again for 20 minutes if you have a ham of 3 pounds, for 40 minutes if you have a ham of 4 pounds and for 1 hour if you have a ham of 5 pounds.
- Make sure that the ham attains 145 F. Continue to baste every 20 minutes.
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FAVA BEAN AND ASPARAGUS SALAD
This is one of the healthiest and traditional Easter dinner recipes. The entire dish is all about vegetables that celebrate the initiation of the spring season. You can substitute them with sugar snap peas or English Peas.
- Pistachios–1/4 cup
- Shelled fava beans–1 cups
- Finely chopped shallot–1
- White wine vinegar or champagne–2 tbsp.
- Olive oil–1/3 cup
- Thinly sliced–1 bunch
- Arugula or trimmed watercress –2 cups
- Mint leaves –1/2 cup
- Tarragon leaves–2 tbsp.
- Chive blossoms–2 tbsp.
- Kosher salt
- Ground black pepper
- Preheat your oven to 350 F. Take a rimmed baking sheet and roast all the pistachios on it. Toss them frequently for around 5 to 8 minutes. See to it that they do not turn brown.
- Once down, let them cool down completely. Now, take a large saucepan and boil some salted water. Cook the fava beans in this water until they become soft. This can take up to 4 minutes.
- Use a slotted spoon and transfer the contents into a colander set full of ice water.
- Drain the water slowly. Remove the skins and place the beans in a bowl.
- Mix vinegar and shallot in a small bowl. Use pepper and salt for seasoning. Set aside the mixture for 10 minutes.
- After this, pour oil into the shallot mixture and season it with pepper and salt. Mix watercress, asparagus, mint, beans, and tarragon in another bowl.
- Add the vinaigrette along with the pistachios. Transfer the entire mixture to a serving dish. Garnish using chive blossoms.
EASTER DESSERTS – LEMON MERINGUE PIE
What’s an Easter dinner menu without a delicious dessert right after the main course? This pie perfectly blends buttery crust, tart filling, and meringue top. You can make this dish in the morning and refrigerate it till dinner. This is an excellent and easy-to-make dish.
- Graham cracker crumbs–2 cups
- Melted unsalted butter–1/2 cup
- Chopped walnuts –1/2 cup
- Condensed milk–28 ounce
- Lemon juice–3/4 cup
- Cream of tartar–1/4 tsp.
- Sugar–1/2 cup
- Preheat your oven to the temperature of 375 F. Take a medium-sized bowl. Mix graham cracker crumbs, walnuts, and butter.
- Combine properly so that you get a sandy and wet consistency. Take a pie-dish measuring 10 inches. Settle the mixture on the bottom of the container and its sides.
- Next, bake the crust for around 8-12 minutes or till it is completely set. Take out the crust from the oven. Place it on a wire rack and let it cool down. In another medium-sized bowl, mix egg yolks, lemon juice, and condensed milk.
- Pour the mixture into the pie crust. Refrigerate. Now, take a large mixing bowl. Mix cream of tartar with the egg whites.
- Beat the mixture well to form soft peaks. Slowly add sugar, beating them to form stiff peaks.
- Ensure that the sugar gets entirely dissolved into the mixture. Once you see the mixture becoming smooth, your meringue is ready.
- After this, remove the pie crust from the refrigerator. Spoon the meringue very carefully over the lemon filling.
- Make sure to cover the crust edge with the meringue. This will prevent the crust from shrinking inwards while being baked.
- Make swirls and dips in the meringue with a spoon. Put the pie into the oven and let it bake till it turns golden brown. This might take up around 10-15 minutes, but be sure to not burn them.
Use a thermometer to accurately gauge the temperature. The ThermoPro TP20 Wireless Digital Cooking Food Thermometer is great for this task. Use one sensor as an oven probe that will accurately read its surrounding temperature. With a receiver range of up to 300 feet away that will keep you updated on the temperature of your Easter pie. If you do not see enough color, put the crust under the broiler but only for a few minutes. Now, refrigerate the baked pie for 4-6 hours.