Holidays are busy enough. I’m all about dishes that feel special but are still simple to make. This Easter menu hits all the right notes: a centerpiece of tender, juicy ham, paired with easy sides that let you spend less time in the kitchen and more time enjoying the table.
Here’s my go-to lineup for a stress-free, satisfying holiday meal!
The star of the show was a spiral sliced ham. It did require a little logistical maneuvering in the oven to heat the other side dishes, but we made out just fine. Do you glaze your ham or not? Add pineapple and cherries? Honestly, I just keep it simple, roasting it at 275 degrees in about an inch of water for 12 minutes a pound. There’s something classic and comforting about it. (Plus the leftovers are a gift in themselves!)
Side: Confetti Potatoes
Confetti potatoes go perfectly with the ham and are easier to put together than scalloped potatoes.
- 1/2 cup unsalted butter
- 1/2 cup chopped onion
- 16 ounce package of frozen hash brown potatoes
- 1 can cream of mushroom soup
- 1 soup can milk
- 1 cup shredded sharp cheddar cheese
- 1 small pepper, diced
- Freshly ground pepper
- 1 cup plain breadcrumbs (divided)
Let’s Cook!
- In a Dutch oven, melt the butter and sauté the onions until tender.
- Stir in potatoes, soup and milk. Grind some pepper into the mixture.
- Add the cheese, diced pepper and 1/2 cup of the breadcrumbs.
- Pour into a greased casserole dish and top with remaining breadcrumbs.
- Bake until bubbly (if you’re doing this as you’re roasting meat, it will take a good 90 minutes at that low an oven temperature)
Side: Green Bean Casserole
We also have to have green bean casserole. I’ve never made the traditional green bean casserole with cream of mushroom soup. My mom actually turned me on to this version, which is healthier and I think more flavorful.
Once you’ve cooked your green beans (and again, this can be an item for debate, as some of us like the beans a little more toothful than others), drain them, put them in a casserole dish, and toss them with a tablespoon of olive oil and a teaspoon of balsamic or red wine vinegar. Add garlic, paprika and oregano to taste and finish with fresh ground pepper.
In a small skillet, melt half a stick of butter then add breadcrumbs and grated parmesan until a nice topping has formed. Sprinkle the topping over the beans. Add some fried onions over the top of the casserole and heat until warmed.
Dessert: a Twist on Carrot Cake
Of course it wouldn’t be a holiday gathering without dessert. But I always worry about people being overstuffed and feeling compelled to eat dessert, so I converted my carrot cake with cream cheese frosting into cupcakes and sent them home with all our guests. My phone has been filled with messages sharing how much they enjoyed them!
I love this menu because it’s flexible and forgiving. The ham roasts away while you work on the sides, and the make-ahead options mean less last-minute stress.
Holidays can feel like a whirlwind, but sitting down to a table filled with laughter, good food, and family makes every moment of preparation worth it.
What’s on your Easter table this year? Eat well friends!
Michelle Cooks 
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