How to Prepare the Perfect Easter Ham Dinner

How to Prepare the Perfect Easter Ham Dinner 

A Kurobuta ham for Easter is a tradition for many Snake River Farms customers. Each ham is infused with rich savory flavor, and the aroma of a ham in the oven will whet the appetites of friends and family members long before dinner is served.

Here are some of our favorite hints to make an Easter dinner to dazzle your guests but keep your time and effort to a minimum.

Make a Plan

Take a moment before your dinner to map out the meal. A simple outline will ensure less stress the day of your feast. Here are some things to consider:

• Number of People – Helps with the shopping and seating arrangements.
• Age/Appetites – Your hungry uncle eats a lot more ham than your 12-year-old niece.
• Dietary Needs/Preferences – Don’t forget options for your gluten-intolerant brother!

The Menu

A perfect Easter ham dinner requires delicious side dishes to complete the experience. A great meal offers a variety of flavors. The 5 basic tastes are sweet, salty, sour, bitter and umami. Build your menu with these in mind. Since ham is naturally salty, it’s a good idea to add other elements to complement the salt element. Ham glazes take this into consideration and usually include a sweet and tart ingredient. 

Classic side dishes include mashed or scalloped potatoes, roasted vegetables and biscuits or rolls. During springtime, take advantage of the bounty of the early harvest. Check your local market for spring peas, asparagus, and artichokes. 

Below is one of our favorite menus for the perfect balance of flavors. This menu includes ham and three side dishes. You’ll notice there is a touch of spice in some of the recipes, but feel free to leave them out. You can also bake or buy your favorite dinner rolls, which are a traditional addition for many families.

Kurobuta Ham with Pomegranate-Orange Glaze
The glaze draws sweetness from orange juice and honey. Pomegranate juice adds tart brightness. Bay leaf and rosemary provide herbaceous notes. A final spicy kick comes from fresh chiles. > Learn More

Miso Butter Mashed Potatoes 
A classic comfort food with a touch of umami from white miso paste.  

Ingredients 

• 3 pounds Yukon gold potatoes peeled and quartered.
• 1 whole head of garlic
• 2 teaspoons olive oil
• 6 tablespoons of butter at room temperature
• 1.5 tablespoons white miso paste
• 1/2 cup heavy cream
• Salt and pepper to taste
  
  

Directions

1. Preheat oven to 350°F. Slice the top of the garlic to expose the cloves and drizzle with oil. Wrap the head in foil and roast on a baking sheet for 45 to 60 minutes until cloves are softened.
2. Once the garlic has cooled add to a bowl with the softened butter and miso add mix until smooth. Set aside
3. In a large pot add the peeled and cut potatoes and cover with water an inch above the potatoes. Season the water with a tablespoon of kosher salt and boil over medium-high heat. Once boiling reduces to a simmer for 15 to20 minutes until fork tender. Remove from heat, drain the potatoes and return them to the pot. In a small saucepan warm the cream. Mash potatoes with a potato masher until desired consistency and stir in the warmed cream and miso garlic butter until smooth. Taste for seasoning and add salt and pepper as needed.

Broccolini with oranges and chili flakes is an easy side dish that brightens the table with fresh green color and easy enough for a weeknight meal, yet elegant enough for a holiday table. 

Ingredients

• 1 pound (2 bunches) broccolini, ends trimmed
• 2 tablespoon olive oil, divided
• Zest of 1 navel orange
• 1 navel orange, peel and pith removed, cut into sections
• 1 tablespoon lemon juice, or more to taste
• ¼ teaspoon red pepper flakes, or more to taste
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Directions

1. Heat a (non-reactive) skillet over medium heat, and add 1 tablespoon of olive oil, and the broccolini. Cook, turning the broccolini as needed for even cooking, until tender, 5 to 8 minutes.
2. While the broccolini cooks; In a small bowl, combine the orange zest, sections, lemon juice, red pepper flakes, salt, pepper, and 1 tablespoon of olive oil, and stir to combine.
3. Turn the heat off and add the citrus mixture to the hot pan with the cooked broccolini. Toss to coat and transfer to a serving dish. Serve warm with additional lemon juice and red pepper flakes, as desired. Enjoy!

Pear and Grilled Radicchio Salad with Sweet Citrus-maple Dressing
Radicchio’s bitter bite is always welcome alongside rich foods. Fresh fruit adds sweetness and a crisp vinaigrette with red wine brightens up the meal.

Ingredients  

• Sweet Citrus-Maple Dressing
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• ¼ cup real maple syrup
• 1 tablespoons Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup olive oil
  
  

Directions

1. Make the dressing; In a small bowl, or blender add the lemon and orange juice, maple syrup, Dijon mustard, salt, and pepper. Whisk, or blend to combine. Drizzle in the olive oil slowly while whisking or blending, until combined and slightly thickened. Cover and refrigerate until ready to serve.
   
   
   

Pear and Grilled Radicchio Salad

• 1 head radicchio, quartered
• 1 tablespoon olive oil
• Kosher salt, as needed
• Pepper, as needed
• 2 pears
• 1 teaspoon lemon juice
• 3 cups red butter lettuce or little gems greens, or similar lettuce greens
• ¼ cup chopped pistachios
• ¼ cup dried cranberries
• Sweet Citrus-Maple Dressing
  
  

Directions

1. Preheat a pan or grill to medium-high heat. Drizzle the cut sides of the radicchio with olive oil and season with salt and pepper.
2. Place the cut side down directly on the grill grates or in the pan, and cook for 2 minutes until slightly charred, then turn and cook on the other cut side for another 2 minutes.
3. Prepare the salad; Thinly slice the pears, and drizzle with lemon juice to prevent browning. In a large bowl or serving platter, arrange the greens and top with the grilled radicchio. Arrange the sliced pears, and top with chopped pistachios, and dried cranberries. Drizzle with some of the sweet citrus-maple dressing, reserving extra dressing in a separate bowl for serving, as desired. Enjoy!

Holiday Ham Hints

Let it thaw

SRF ships hams frozen, so allow plenty of time to let it gently thaw in the refrigerator. A whole boneless ham can take several days. Once thawed, the ham can rest in the fridge for 7 days or more, so start early. 

To glaze or not to glaze

Kurobuta hams are naturally rich and deliciously prepared without any additional ingredients. It’s common practice to make your Easter ham with a family favorite glaze. A good glaze has elements of sweetness balanced with something tart. Some glazes include a boozy element like bourbon or rum for added flavor. (Don’t worry - the alcohol evaporates during the cooking process.) 

Here are some of our favorite ham recipes :

• Maple-Bourbon Glazed with Cranberry-Raisin Chutney
• Maple Dijon Kurobuta Ham with Fried Sage
• Huckleberry Ham