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Along with Christmas and Thanksgiving, Easter is a holiday that is always accompanied by a major meal. My family usually has ham as the centerpiece, but have also enjoyed roast beef, turkey and duck. To me, the most enjoyable part of a holiday feast are the side dishes. There are countless numbers of side dishes that can be used for your Easter brunch, lunch or dinner. Here a several easy recipes that I hope you will try this Easter, or anytime for that matter.
Baked Ham
5 - 7 lb smoked ham
1/2 c maple syrup
11/4 t dry mustard
21/2 t cider vinegar
Cloves
Remove skin and fat from outside of ham. Place ham fat side up in shallow baking pan. Score outside of ham in a crisscross fashion. Insert cloves where scoring lines intersect on ham. In a small bowl, mix syrup, pepper, mustard and vinegar. Cover outside of ham with mixture. Bake in a preheated 350 degree oven 15 minutes per lb.
Mustard Glazed Baked Ham
5-8 lb precooked ham
1/2 c brown sugar
2 T spicy brown mustard
8 oz can crushed pineapple
whole cloves
Line a roasting pan with aluminum foil. Place ham in pan fat side up. Score the top of the ham diagonally ½ inch deep in a crisscross style to create diamond patterns. In a small bowl, combine mustard and brown sugar and mix. Pour or rub mixture onto the ham. Place cloves where the scores intersect. Bake in a preheated 325 degree oven 18 minutes for every pound. In the last 30 minutes of cooking time, pour pineapple with juice on the top of ham.
Bacon Deviled Eggs
6 hard boiled eggs peeled
1/4 c mayonnaise
3 T bacon, cooked crisp and crumbled
1/2 t dry mustard
1/8 t pepper
Paprika
Cut eggs in half lengthwise. Carefully scoop out egg yolks and mash in a small bowl. Add bacon, mayonnaise, mustard, salt and pepper to egg yolk in bowl and mix with fork until smooth. Using a small spoon, evenly distribute egg mixture to the 12 egg white halves. Lightly sprinkle with paprika. Serve immediately or chill and serve.
Baked Mashed Potatoes
3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled
4 T butter
8 oz package cream cheese, softened
12 oz or 11/2 c sour cream
Preheat oven to 350 degrees. Quarter potatoes and boil in salted water until fork tender but not mushy; drain. Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth. Add sour cream, cream cheese, salt and pepper and mix until well blended. Spray a large casserole dish with nonstick spray. Add potatoes and dot with remaining 2 T of butter. Bake for 30 minutes uncovered; serve.
Green Beans and Bacon
5 slices of bacon, cooked crisp, crumbled and set aside
2 (14.5 oz) cans cut green beans, drained
2 T white vinegar
1 t brown sugar
1 T onion, finely diced
1/8 t salt
2 T butter
Heat butter in a skillet. Add vinegar, sugar, onion and salt and saute for 1 minute. Add green beans and stir. Cook on medium-low, stirring occasionally, until heated through.
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