Are you feeling overwhelmed and unprepared for Easter dinner? Fear not, because we’ve got you covered with these last minute Easter dinner ideas that are not only quick and easy to make, but also delicious and impressive. Whether you’re hosting a big family gathering or having an intimate dinner with your loved ones, these recipes will save your day and make your Easter celebration unforgettable.
Recipe 1: Honey Mustard Glazed Ham
Ham is a classic Easter dish that never fails to please a crowd. This honey mustard glazed ham recipe takes it to the next level with a sweet and tangy glaze that adds a burst of flavor to the juicy and tender meat. Plus, it only requires a handful of ingredients and minimal effort, so you can spend more time enjoying the festivities and less time slaving in the kitchen.
Ingredients:
- 1 (7-8 pound) bone-in cooked ham
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions:
- Preheat oven to 325°F.
- Remove packaging and any skin from the ham, leaving a layer of fat on top.
- Score the fat in a diamond pattern with a sharp knife.
- In a small bowl, whisk together honey, mustard, brown sugar, vinegar, cinnamon, and cloves.
- Brush the ham generously with the glaze, making sure to get in between the cuts.
- Place the ham in a roasting pan and bake for 2-2 1/2 hours, or until the internal temperature reaches 140°F, basting with the remaining glaze every 30 minutes.
- Remove from oven and let rest for 10-15 minutes before slicing and serving.
Nutritional Information:
Serving Size: 4 ounces
Calories: 220
Fat: 9g
Saturated Fat: 3g
Cholesterol: 55mg
Sodium: 870mg
Carbohydrates: 14g
Sugar: 13g
Protein: 20g
Cooking Time:
2-2 1/2 hours
Equipment:
- Roasting pan
- Basting brush
- Sharp knife
Serving Suggestions:
Pair the ham with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad. Serve with extra glaze on the side for dipping or drizzling.
Variations:
You can customize the glaze to your taste by adjusting the amount of honey, mustard, and spices. You can also add other ingredients, such as orange juice, soy sauce, or garlic, for extra flavor. If you prefer a boneless ham, you can use that instead and adjust the cooking time accordingly.
Substitutions:
If you don’t have Dijon mustard, you can use regular mustard or spicy mustard instead. If you don’t have apple cider vinegar, you can use white vinegar or lemon juice instead. If you don’t have brown sugar, you can use honey or maple syrup instead.
Storage:
Leftover ham can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat in the oven or microwave before serving.
Tips:
- Make sure to buy a fully cooked ham, not a raw one, to save time and effort.
- Let the ham come to room temperature before baking for even cooking.
- Use a meat thermometer to check the internal temperature and avoid overcooking or undercooking.
- Save the bone for making soup or stock.
Frequently Asked Questions:
Q: Can I use a spiral ham for this recipe?
A: Yes, you can. Just follow the same instructions but adjust the cooking time according to the package directions.
Q: Can I make the glaze ahead of time?
A: Yes, you can. Just store it in an airtight container in the refrigerator for up to 3 days and reheat before using.
Q: Can I use this glaze for other meats?
A: Yes, you can. This glaze works well with pork loin, chicken, or even salmon.
Recipe 2: Lemon Garlic Roasted Chicken
If you’re not a fan of ham or want to try something different, this lemon garlic roasted chicken recipe is a great alternative. It’s simple yet flavorful, with crispy skin and juicy meat that’s infused with the bright and zesty flavors of lemon and garlic. Plus, it’s a one-pan meal that requires minimal cleanup, so you can spend more time enjoying the company of your guests.
Ingredients:
- 1 (3-4 pound) whole chicken, giblets removed
- 4 cloves garlic, minced
- 1 lemon, sliced
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat oven to 425°F.
- Rinse the chicken and pat dry with paper towels.
- Season the chicken inside and out with salt and pepper.
- Stuff the cavity with garlic and lemon slices.
- Place the chicken in a roasting pan or a cast iron skillet.
- Drizzle with olive oil and sprinkle with thyme.
- Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the juices run clear when pierced.
- Let rest for 10-15 minutes before carving and serving.
Nutritional Information:
Serving Size: 4 ounces
Calories: 190
Fat: 10g
Saturated Fat: 2.5g
Cholesterol: 70mg
Sodium: 380mg
Carbohydrates: 2g
Sugar: 1g
Protein: 22g
Cooking Time:
1 hour and 15 minutes
Equipment:
- Roasting pan or cast iron skillet
- Sharp knife
Serving Suggestions:
Pair the chicken with your favorite sides, such as roasted potatoes, green beans, or a fresh salad. Squeeze some lemon juice over the chicken and garnish with fresh herbs, such as parsley or thyme.
Variations:
You can add other ingredients to the cavity or the seasoning, such as onion, rosemary, or paprika, for extra flavor. You can also use different citrus fruits, such as orange or lime, instead of lemon.
Substitutions:
If you don’t have dried thyme, you can use other dried herbs, such as oregano or basil, or a herb blend, such as Italian seasoning. If you don’t have olive oil, you can use vegetable oil or melted butter instead. If you don’t have fresh garlic, you can use garlic powder or minced onion instead.
Storage:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat in the oven or microwave before serving.
Tips:
- Let the chicken come to room temperature before roasting for even cooking.
- Use a meat thermometer to check the internal temperature and avoid overcooking or undercooking.
- Baste the chicken with the pan juices halfway through cooking for extra moisture and flavor.
- Save the carcass for making chicken broth or soup.
Frequently Asked Questions:
Q: Can I use chicken breasts or thighs instead of a whole chicken?
A: Yes, you can. Just adjust the cooking time accordingly and make sure to check the internal temperature.
Q: Can I use fresh herbs