Hosting Easter? Try Ree's All-Time Best Recipes Including Glazed Ham (2024)

FAQs

What kind of ham is best for Easter dinner? ›

Boneless Ham. There are major benefits to both bone-in and boneless hams, and both will be wonderful on the Easter dinner table.

Cook a classic Easter dinner with recipes for ham, lamb, scalloped potatoes, spring vegetables—and our best treats and cakes.

If you want to prepare ahead then just bake on the day: Make glaze up to 5 days ahead – even further ahead should be fine; Remove rind from ham, score it, then return to fridge until required. On the day of, baste and bake!

With a bone-in ham, plan on one-third to one-half pound of meat per person (or two to three servings per pound), or more if you want leftovers. For a boneless ham, figure about quarter-pound per person, or more for leftovers.

Pre-cooked ham can be served directly from the refrigerator. If you'd like to serve it hot, heat in a 350° oven to an internal temperature of 140°. At 140°, the ham will be thoroughly warmed and moist.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

A pre-cooked/smoked ham should be reheated for around 20 minutes per pound at 325 degrees. Every 15-20 minutes, glaze the ham. An optional step is to add a sprinkle of sugar after each glaze to build up even more of a crust, but this is personal preference.

Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.

Traditionally, the baskets are filled with: decorated hardboiled eggs (representing Christ's Resurrection); lamb-shaped butter or sugar (representing Christ as the “Lamb of God”); bread (reminding us that Jesus is the “Bread of Life”); meats, such as ham (symbolic of great joy and abundance), sausage (symbolic of God's ...

What is a good traditional Easter dinner? ›

That means you'll find sunny spring appetizers, comforting biscuit recipes, and crowd-pleasing casseroles. For the main event, choose from ham or lamb, then fill the table with your favorite Easter sides—there are plenty of seasonal options, like asparagus, carrots, peas, and more!

According to the USCCB, you shouldn't eat meat from chickens, cows, sheep, ham, pigs, or birds. It's also common practice to avoid alcohol, sweets and desserts, and fast foods made from chicken and beef. Although you can't eat protein-rich meat during Lent, it's a great time to consume meatless meals, like seafood.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Whether you go bone-in or boneless, watch the label for “Ham,” “Ham with natural juices,” “Ham, water added” or “Ham and water product.” Hams with less water have a stronger flavor and more natural texture. Check here- how to cook a frozen ham to make it tender, juicy and flavorful.

You'll need about 3/4 pound per person for a bone-in ham and a 1/2 pound for boneless. A 16-pound bone-in ham can feed 18 to 20 people. Opt for slightly larger than you need to feed your guests, rather than slightly smaller, so you'll have leftovers for sandwiches, soup, fried rice, and more.

A ham labeled "shank end" is larger so you'll get more servings out of it. It's easier to carve, has less fat and costs less. Personally, I prefer the flavor of the shank end, which isn't as fatty.

We all know the two most popular meats in the world to serve as the centerpiece of an Easter dinner are lamb and ham.