Introduction
Easter is a time to celebrate with family, but it can also be a stressful time for those in charge of cooking dinner. This year, why not take the stress out of the holiday by ordering an Easter dinner to go? And if you’re feeling adventurous, why not try making your own Easter dinner to go with these delicious recipes? Here are two different recipes that will make your Easter dinner a hit.
Recipe 1: Slow Cooker Ham with Pineapple Glaze
Ingredients:
- 1 bone-in ham
- 1 can of pineapple slices, juice reserved
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/4 cup dijon mustard
- 1/4 teaspoon ground cloves
Instructions:
- Place the ham in the slow cooker and pour the reserved pineapple juice over the top.
- In a small bowl, mix together the brown sugar, honey, dijon mustard, and ground cloves.
- Pour the mixture over the ham, making sure to coat it evenly.
- Place the pineapple slices on top of the ham.
- Cook on low for 6-8 hours, basting occasionally with the glaze.
- Remove the ham from the slow cooker and let it rest for 10 minutes before serving.
Nutritional Information:
Serving Size: 3 oz
Calories: 220
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 75mg
Sodium: 1150mg
Total Carbohydrates: 16g
Dietary Fiber: 0g
Sugars: 15g
Protein: 23g
Cooking Time:
6-8 hours on low
Equipment:
Slow cooker
Serving Suggestions:
Serve with mashed potatoes and roasted vegetables.
Variations:
Swap out the pineapple for apricot preserves for a different flavor.
Substitutions:
Use boneless ham if you prefer.
Storage:
Store leftovers in the refrigerator for up to 3 days.
Tips:
Baste the ham occasionally to keep it moist.
Frequently Asked Questions:
Can I use a different type of meat? Yes, this recipe works well with pork or chicken.
Recipe 2: Garlic Rosemary Leg of Lamb
Ingredients:
- 1 leg of lamb
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat oven to 375°F.
- In a small bowl, mix together the garlic, rosemary, olive oil, salt, and black pepper.
- Rub the mixture all over the leg of lamb.
- Place the lamb in a roasting pan and cover with foil.
- Cook for 1 hour and 30 minutes, or until the internal temperature reaches 145°F.
- Remove the foil and cook for an additional 15-20 minutes to brown the top.
- Let the lamb rest for 10 minutes before carving.
Nutritional Information:
Serving Size: 3 oz
Calories: 240
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 75mg
Sodium: 370mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 25g
Cooking Time:
1 hour and 30 minutes
Equipment:
Roasting pan
Serving Suggestions:
Serve with roasted potatoes and asparagus.
Variations:
Add a little bit of lemon zest to the garlic-rosemary mixture for a citrusy flavor.
Substitutions:
Use dried rosemary instead of fresh if you don’t have any on hand.
Storage:
Store leftovers in the refrigerator for up to 3 days.
Tips:
Let the leg of lamb rest for at least 10 minutes before carving to allow the juices to redistribute.
Frequently Asked Questions:
Can I use a boneless leg of lamb? Yes, just adjust the cooking time accordingly.
Conclusion
These two Easter dinner to go recipes are sure to impress your guests and make your holiday stress-free. Whether you choose to order in or make your own, you can’t go wrong with these delicious and easy-to-make dishes. So put on your chef’s hat and get cooking!