Friends, my three parents are now vaccinated, and so next weekend, we'll head to Connecticut to spend Easter with them. It's been nearly a year since we saw them last, and we can hardly wait. I hope you all may be having similar reunions in the weeks and months ahead.
On the blog today, I've rounded up all of my favorite Easter recipes, from baked ham and mustard sauce to scalloped potatoes and punch to buttermilk pull-apart rolls and hot cross buns to easy-to-peel hard-boiled eggs and more.
Find all of them here:
Baked Ham with Brown Sugar Glaze
If you've ever toiled over a roast turkey — from the brining to the basting to the carving — a baked ham feels like a complete dream. For one, there's no marinating or brining. Second, you can't overcook it, because it's already cooked! You're simply heating it through.
In a new blog post, I share my ham baking tips, which include:
- Cook 10 minutes a pound at 325ยบF.
- Cook fat-side up in a roasting pan filled with about 1/2 inch of water covered tightly in foil for the bulk of the time.
- During the last 30 minutes, remove the foil, crank the heat up to 425ยบF, brush with a simple glaze at least twice.
- Let rest 20 minutes before carving.
Get the recipe and watch the video here:
Hot Cross Buns
Made with a mix of brown sugar and white and a dash of nutmeg, these Hot Cross Buns are perfectly sweet and subtly spiced. Halved and spread with butter, they are so, so delicious. Easy too: Assemble the pan of buns the night before and stick it in the fridge. On Good Friday morning, simply pop the pan in the oven.
Easy-Peel Hard-Boiled Eggs
If you're dying eggs for Easter and are dreading the post-holiday peeling process, dread no more! Here are two easy-to-peel egg-cooking methods: stovetop and Instant Pot. In both, the eggs are steamed, which makes the shells slip right off. Whichever method you choose, I highly recommend turning those hard-cooked eggs into this egg salad sandwich. It's become a favorite.
Overnight, Refrigerator Focaccia
Though I am partial to rolls on the holiday table, it's hard to beat this overnight, refrigerator focaccia in terms of effort-to-reward ratio. It's truly so easy and so delicious.
But if you're up for making rolls, these buttermilk pull-apart rolls are a favorite. At Christmas last year, I made them slightly larger — I divided the dough into 20 portions as opposed to 24 — and the larger size was perfect for leftover ham sandwiches.
Dessert
I've included a number of desserts in my Easter post, and of all of them this is likely the easiest: orange-ricotta pound cake. What's nice about this one is that it can be made ahead — it keeps well for days — but it also can double as a tea cake or breakfast cake or really an anytime cake.
Mustard Sauce
In my family, this mustard sauce is as essential as the ham on the holiday table. It takes no time to whisk together, and it is so nice to have on hand for leftover ham sandwiches.
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