Here are some traditional Easter dinner recipes our C&W family wants to share with your family to celebrate the holiday. We hope you enjoy them as much as we do.
Honey Butter Ham
- 3 to 5 pound fully cooked half ham
- 1/2 cup honey
- 2/3 cup brown sugar
- 1/4 cup butter
- 2 to 3 tablespoons Dijon mustard
- Whole cloves
- Optional — thyme or marjoram in place of whole cloves
Preheat the oven to 325°F.
Melt the butter in the microwave using a microwave-safe bowl.
Stir in the brown sugar, honey, mustard, and any herbs until the mixture is smooth, then set aside.
Place the ham in a roasting pan large enough to leave room on the sides.
Score the top of the ham in a diamond pattern with cuts about 3/4 inches apart.
Push a whole clove into the center of each diamond. Omit this step if you’re adding herbs to the brown sugar glaze.
Spoon half the butter mixture over the ham.
Cook the ham uncovered for 20 minutes, then spoon the rest of the butter mixture over it.
Cook for another 20 minutes, then use the pan drippings to baste the ham.
Cook for another 20 minutes for a 3-pound ham, 40 minutes for a 4-pound ham, or 60 minutes for a 5-pound ham until the ham reaches 145°F and is glazed. Baste it every 20 minutes.
Slice it thinly to serve.
Classic Roast Leg of Lamb
Prepare the leg of lamb either the night before, or at least 7 hours before cooking time. It will need time to marinate, and then come up to room temperature when removed from the fridge.
- 1 boneless leg of lamb (5 to 6 pounds). If not tied up for roasting, have the butcher do it
- 6 crushed garlic cloves
- 1/4 cup chopped fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon fresh ground black pepper
- 2 juiced lemons
- 2 tablespoons olive oil
- Kosher salt (as needed)
Combine all ingredients for a marinade in a large bowl, except the salt and olive oil.
Rub the leg of lamb with the marinade until well-coated. Push some of the herbs and garlic into any crevices and cracks.
Place the marinade and lamb in a plastic bag, then put the bag into the refrigerator for at least 6 hours, or overnight.
Take the bag with the lamb and marinade from the fridge, and let it sit for 45 minutes until it comes up to room temperature.
Preheat the oven to 450°F.
Remove the lamb from the bag and place it on a rack in a large roasting pan. Rub the lamb with the olive oil, and generously season it with the salt. Put the side with the most fat facing up.
Place the lamb in the oven, and roast for 15 minutes to begin browning the surface.
Reduce the oven to 315°F, and roast for about 10 minutes per pound. For a 5 to 6 pound leg this will be about an hour.
To accurately check the doneness, use a digital meat thermometer. Remove the lamb when the internal temperature reaches 135°F. The leg will be nicely pink and juicy. Let it rest for at least 20 minutes before slicing it. Slice it thin and against the grain.
Optional step: Pour off the fat from the roasting pan while the lamb is resting. Place the pan over a medium temperature and deglaze the browned bits on the bottom with a cup of water or stock. While the liquid is simmering, scrape the bottom of the pan with a spatula until all the caramelized juices are dissolved. Pour this over the sliced lamb when served.
Parmesan Scalloped Potatoes
- 4 cups of very thinly sliced potatoes
- 1 medium, thinly sliced onion
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons flour
- 2 tablespoons butter
- 1 1/4 to 1 3/4 cups heated milk
- Salt and pepper
Place a layer of potato and onion slices on the bottom of a 1 1/2-quart lightly buttered casserole dish. Sprinkle some of the flour, Parmesan cheese, salt, and pepper on top. Apply dots of butter.
Repeat, ending with a potato layer. Apply dots of butter.
Add hot milk to almost cover the potatoes.
Cover, then bake at 375°F for 45 minutes. Uncover, and bake for another 15 minutes, until the potatoes are tender and golden brown.
Green Beans with Cherry Tomatoes
- 1 1/2 pounds of green beans, trimmed and cut into 2-inch pieces
- 1/4 cup butter
- 1 1/2 cups water
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 1 1/2 teaspoons chopped fresh basil
- 2 cups cherry tomato halves
- 3/4 teaspoon garlic salt
Place the water and beans in a large saucepan. Cover it and bring to a boil. Turn down the heat to low, and simmer about 10 minutes until tender. Drain off the water and set the beans aside.
Over medium heat, melt the butter in a skillet. Stir in the garlic salt, pepper, sugar, and basil. Add the tomatoes and cook while stirring gently until the tomatoes are just soft. Pour the tomato mixture over the green beans and toss gently.
Chocolate Fudge Brownies
- 4 eggs
- 2 cups sugar
- 1 1/4 cups butter, or softened margarine
- 3/4 cup cocoa
- 1 1/2 cups flour
- 2 teaspoons vanilla extract
- Optional: 2 cups of chopped nuts. Choose from walnuts, hazelnuts, macadamia nuts, Brazil nuts, or even mixed nuts
Preheat the oven to 350°F.
Melt the 1 1/4 cups butter or margarine and add in the 3/4 cup of cocoa. Mix them well to combine.
Transfer the melted butter or margarine and cocoa to a mixing bowl. Stir in the 2 cups of sugar, and blend in the 4 eggs, one at a time. After adding each egg, beat the mixture well so it’s fully incorporated.
When all the eggs are mixed in, add the 2 teaspoons of vanilla extract, and stir to mix in thoroughly.
Stir in the 1 1/2 cups of flour and the optional chopped nuts. Stir until the mixture is well-combined.
Bake in a lightly greased 9×13-inch baking pan for 30 minutes.
When done, let the brownies cool on a rack for about 20 to 30 minutes
Once fully cooled, cut into 20 square pieces.
Serve the brownies with ice cream, whipped cream, or the following combinations:
- Sundae brownies with ice cream, whipped cream, a syrup, chopped nuts, and a cherry
- Banana split brownies with sliced bananas, ice cream, whipped cream, nuts, and syrup
- Strawberry shortcake brownies with fresh strawberries and whipped cream
You can also create your own favorite brownie toppings.
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