Gather Around the Table: A Traditional Easter Glazed Ham Dinner

A Meal Worth Gathering For

Easter is one of those rare occasions when the whole family comes together around the table — and the meal itself becomes part of the memory. This traditional Easter dinner is built around a stunning Honey Brown Sugar Glazed Ham, a centerpiece roast that has graced Easter tables for generations. Paired with rich Scalloped Potatoes, bright Garlic Butter Asparagus, classic Deviled Eggs, pillowy Dinner Rolls, and a light and lovely Lemon Cream Cake, this is a complete Easter dinner that honors tradition and feeds a crowd with ease.

Whether you're hosting a big family gathering or a cozy Easter Sunday, this menu has you covered from first bite to last.

The Menu

• 💖 Glazed Ham — 📄 Recipe Card
• 🧀 Scalloped Potatoes — 📄 Recipe Card
• 🌿 Garlic Butter Asparagus — 📄 Recipe Card
• 🥚 Deviled Eggs — 📄 Recipe Card
• 🍞 Dinner Rolls — 📄 Recipe Card
• 🍋 Lemon Cream Cake — 📄 Recipe Card

💖 Honey Brown Sugar Glazed Ham

A spiral-cut bone-in ham lacquered in a sticky, caramelized honey and brown sugar glaze with a hint of Dijon and warm cloves. The ultimate Easter centerpiece that practically makes itself.

Ingredients

• 1 (8–10 lb) bone-in spiral-cut ham

The Glaze:

• ½ cup brown sugar
• ½ cup honey
• 2 tbsp Dijon mustard
• ¼ tsp ground cloves

Instructions

1. Prep: Preheat oven to 325°F. Place ham cut-side down in a roasting pan with 1 cup of water. Cover tightly with foil.
2. Roast: Roast for 10–12 minutes per pound until internal temperature reaches 130°F.
3. Make the Glaze: Simmer all glaze ingredients for 2 minutes until combined and slightly thickened.
4. Glaze and Caramelize: Remove foil and brush half the glaze over the ham. Increase oven to 400°F.
5. Finish: Bake uncovered 15–20 minutes, brushing with remaining glaze every 5 minutes, until deeply caramelized and internal temperature reaches 140°F.
6. Rest: Tent loosely with foil and rest 15 minutes before carving.

🧀 Scalloped Potatoes

Thinly sliced Yukon Golds layered in a rich, cheesy cream sauce and baked until bubbling and golden. The ultimate Easter side dish.

Ingredients

• 3 lbs Yukon Gold potatoes, sliced thin
• 3 tbsp butter
• 3 tbsp flour
• 2 cups whole milk
• 1 cup shredded Gruyère or Cheddar
• 1 tsp salt
• ½ tsp garlic powder

Instructions

1. Make the Sauce: Melt butter, whisk in flour, cook 1 minute. Slowly whisk in milk until smooth. Stir in half the cheese, salt, and garlic powder.
2. Layer: Arrange potatoes in a greased 9x13 dish. Pour sauce evenly over layers.
3. Bake Covered: Cover with foil and bake at 325°F for 60 minutes.
4. Finish: Uncover, top with remaining cheese, bake 20–30 more minutes until bubbly and golden.

🌿 Garlic Butter Asparagus

Quick, vibrant, and elegant — ready in under 10 minutes.

Ingredients

• 1 lb fresh asparagus, tough ends trimmed
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Squeeze of fresh lemon juice
• Salt and pepper to taste

Instructions

1. Heat butter in a large skillet over medium-high heat.
2. Add asparagus in a single layer. Sauté 5–7 minutes, tossing occasionally.
3. Add garlic in the last 60 seconds and toss to coat.
4. Finish with lemon juice and season with salt. Serve immediately.

🥚 Deviled Eggs

No Easter table is complete without deviled eggs! This version gets a delicious twist with curry powder and poultry seasoning, topped with a briny green olive.

Ingredients

• 6 hard-boiled eggs
• 3 tbsp mayonnaise
• 1 tsp spicy brown mustard
• 1½ tsp curry powder
• 1 tsp poultry seasoning
• Salt and pepper to taste
• Paprika for dusting
• 6 green olives, halved

Instructions

1. Slice eggs lengthwise and remove yolks into a bowl.
2. Mash yolks with mayo, mustard, curry powder, poultry seasoning, salt, and pepper until smooth.
3. Pipe or spoon filling back into egg whites.
4. Top each with a green olive half. Chill until ready to serve.
5. Dust with paprika just before serving.

🍞 Dinner Rolls

Soft, pillowy, buttery dinner rolls — perfect for soaking up every last bit of that gorgeous ham glaze.

Ingredients

• 4 cups all-purpose flour
• 1 cup whole milk, warmed to 110°F
• 1 packet (2¼ tsp) active dry yeast
• 6 tbsp unsalted butter, softened
• 2 tbsp sugar
• 1 large egg, room temperature
• 1½ tsp fine salt

Instructions

1. Bloom Yeast: Whisk warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Mix: Combine flour and salt. Add yeast mixture, butter, and egg. Mix until dough forms.
3. Knead: Knead 5–7 minutes until smooth and elastic.
4. First Rise: Cover and let rise 1 to 1½ hours until doubled.
5. Shape: Divide into 12–15 balls and place in a greased 9x13 pan.
6. Second Rise: Let rise 45–60 minutes until puffy.
7. Bake: Bake at 375°F for 18–22 minutes until golden. Brush with melted butter.

🍋 Lemon Cream Cake

Light, bright, and absolutely gorgeous — this easy Lemon Cream Cake layers tangy lemon curd with billowy whipped cream between tender white cake layers.

Ingredients

• 1 box white cake mix (plus ingredients on box)
• 1 jar lemon curd
• 1 pint heavy cream
• ¼ cup powdered sugar

Instructions

1. Bake the Cake: Prepare cake mix per package directions in two 8-inch round pans. Cool completely.
2. Whip the Cream: Beat heavy cream with powdered sugar until stiff peaks form.
3. Assemble: Place bottom layer on serving plate. Spread lemon curd generously, then a layer of whipped cream.
4. Top and Frost: Add second layer and frost entire cake with remaining whipped cream.
5. Garnish: Finish with fresh lemon zest. Refrigerate until ready to serve.

Easter Dinner Timeline

• Day Before: Bake cake layers. Layer scalloped potatoes and refrigerate unbaked.
• Easter Morning: Assemble and frost cake. Boil and prep deviled eggs.
• 3 hours before: Start ham at 325°F covered.
• 2 hours before: Put scalloped potatoes in oven. Start dinner roll dough.
• 1 hour before: Shape and second-rise rolls. Make ham glaze.
• 30 minutes before: Glaze ham at 400°F. Bake rolls. Uncover scalloped potatoes.
• 10 minutes before: Sauté asparagus. Pull ham to rest. Dust deviled eggs with paprika.
• Serve and enjoy! 🌷