Easter is nearly here, and I’ve been quietly preparing at home. Before the holiday arrives I celebrate my son’s birthday and have the kids home from school, so a simple, stress-free menu is essential. I did my Easter shopping early and happily agreed to my son’s birthday request for delivered pizza and a cookie cake — he insists on Pallazzos, not my homemade pizza — so that’s one less thing to worry about.
We aren’t traveling this year, so although we’ll miss grandparents and cousins, a calm Easter at home sounds perfect. We’ll attend church in the morning, enjoy some swimming afterwards, and have a late lunch that flows into an early dinner. Because of that schedule I’m skipping the lamb meatballs I’ve made in past years, but if you’re planning an early brunch they’re a great option. I might have the kids help make a gluten-free almond and blackberry cake on Saturday so we’ll have something to nibble on before church — it’s also a lovely bundt to keep out for guests. Here’s what I’m planning for our Easter table.
The Ham
We’ll have an easy spiral-cut ham glazed with jezebel sauce. I follow the approach from Jenny Rosenstrach’s How to Celebrate Everything: buy a pre-cooked, smoked ham and simply reheat it. I chose a boneless, wood-smoked ham from Whole Foods that’s antibiotic-free and already cooked. To reheat, place the ham on a rack in a roasting pan with about 1/2 inch of water in the bottom of the pan (make sure the water doesn’t touch the rack) and follow the package directions. It generally takes about 8 minutes per pound; for our family of five I bought a 4-pound ham so reheating will only take roughly 30 minutes. Leftovers are great for split pea soup, fried rice, or sandwiches.
The Sauce
I’ll use Saveur’s jezebel sauce to glaze the ham before it goes into the oven. The recipe pairs well with pork, and I plan to substitute apricot preserves in place of the pineapple preserves simply because I prefer that flavor and already have apricot preserves on hand. Make a double batch and you’ll have extra for appetizers.
The Snacks
Use leftover jezebel sauce to top cream cheese and serve with crackers or slices of baguette for a simple appetizer. Deviled green eggs with leeks and peas are a fun, colorful option, or serve chèvre drizzled with herb and garlic oil for a fresh starter. A cheese board is always welcome when guests arrive, and fresh, seasonal bites like these keep the meal light and sociable while the ham finishes in the oven.
The Sides
A vegetable-forward frittata loaded with sautéed leeks, Swiss chard, and asparagus makes a bright, satisfying side — or, if you prefer a meatless main, it can serve as the centerpiece. I like to use a simple frittata base and add asparagus cut into 1/2-inch pieces, avoiding the woody stems. Pair the frittata with a big, vinegary green salad tossed with a super-simple dressing; herbs like chives, mint, dill or chervil lift the greens and complement the creamy eggs. A bowl of fresh berries on the table adds color and a light, sweet finish.
The Drink
For the kids we’ll serve sparkling strawberry lemonade; add muddled mint to make it a refreshing mocktail for adults. I’ll have a rosé available as an aperitif — it pairs nicely with creamy egg dishes and the bright, fruity flavors on the table. I’ll share more about wine pairing ideas closer to the holiday.
Wishing you a happy, peaceful Easter filled with good food and good company.