Traditional Easter meals look different across the U.S. but ham is almost always at the center of the table. We’ve put together a few of our favorite recipes that are easy, but add color to your beautiful springtime table served alongside that delicious ham. Whether you’re feeding a small family or a large group these recipes are easy to adapt and won’t leave you weighed down, but we can’t say the same about the Easter candy you’ll sneak.
These potatoes are delicious and perfect for lighter meals, as the garlic and butter mixture renders gravy unnecessary. This recipe can easily be doubled or tripled for large groups.
4 Russet Potatoes, peeled
2 cloves garlic
1 ½ Tablespoons white sugar
2 Tablespoons butter
1 teaspoon salt
1/3 Cup Milk
Peel your potatoes and slice thinly (I slice rather than dice and they cook just as efficiently). Add potatoes and garlic into the pan and fill with water just enough to cover potatoes. Bring to a boil and cover cooking about 10-15 minutes. You want potatoes to be fork tender. Drain water from pan and add in milk, salt, butter, and sugar. Use either a hand mixer or potato masher to mash the potatoes. Serve warm.
*If you love garlic, you can feel free to add additional cloves in with the potatoes.
Buttery Garlic & Bacon Peas
Bacon adds a bit of savory to peas in this light side dish that will add color to your Easter table. If your store has steamable bags of peas, I recommend cooking them for the shortest time on the package then skipping to step 2. This is an easy and quick dish that you can whip up just before heading out the door to an Easter gathering.
1 lb. frozen Green Peas
2 Tablespoons Butter or Margarine
2 Cloves Garlic, minced
½ teaspoon lemon pepper
1 cup Broadbent Bacon, cooked and crumbled
½ cup Parmesan Cheese
- Pour peas into a skillet and add water, just enough to cover the peas. Bring water to a boil then reduce and simmer about 5 min turning the peas to a fork tender.
- Drain water and return peas to pan. Add bacon, butter, garlic and lemon pepper. Continue to cook over medium heat about 5 minutes stirring gently. Add parmesan cheese and toss to coat, serve warm.
Maple Glazed Carrots serves 6
These carrots bring color and sweetness to the table. Offering sweet and savory side dishes will really balance out the salty goodness of a salt-cured country ham.
4 Tablespoon Butter (recommended to use real butter)
½ teaspoon Salt
1/3 Cup Pure Maple Syrup
2 Tablespoons Brown Sugar
Dash of Black Pepper
Scrub carrots and slice into thin sticks. Heat skillet over medium heat. Add 2 Tablespoons of butter. Sauté carrots until they become a richer orange, several minutes. Turn skillet to low, add salt, brown sugar, maple syrup and remaining butter. Continue to cook uncovered for an estimated 10 minutes. Carrots should be tender enough to bite, the glaze should be thickened. Place carrots in a serving dish and sprinkle with black pepper.
1 lb. Fresh Green Beans
8 Slices of Broadbent Maplewood Smoked Bacon
1 Tablespoon of unsalted butter
Salt & Pepper
Grease a large baking sheet. Preheat oven to 400 degrees. Wash beans and snap their ends off. Salt and pepper them lightly. In bunches of 5-6 wrap the green beans with one slice of bacon. Lay them seam-side down on the baking sheet. Melt butter and drizzle on top of beans evenly. Bake 40-45 minutes until bacon is crispy and brown.
Don’t forget the rolls and dessert, we suggest carrot cake! If you’re a first ham cook, check out our tips on preparing your ham here. See our tips for presenting your holiday ham here. When it comes to Easter create a colorful inviting atmosphere and take advantage of the weather to spend time outdoors and let kids burn off that energy!