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
- Prep: Preheat oven to 325°F. Place ham cut-side down in a roasting pan with 1 cup of water. Cover tightly with foil.
- Roast: Roast for 10–12 minutes per pound until internal temperature reaches 130°F.
- Make the Glaze: Simmer all glaze ingredients for 2 minutes until combined and slightly thickened.
- Glaze and Caramelize: Remove foil and brush half the glaze over the ham. Increase oven to 400°F.
- Finish: Bake uncovered 15–20 minutes, brushing with remaining glaze every 5 minutes, until deeply caramelized and internal temperature reaches 140°F.
- 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
- 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.
- Layer: Arrange potatoes in a greased 9x13 dish. Pour sauce evenly over layers.
- Bake Covered: Cover with foil and bake at 325°F for 60 minutes.
- 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
- Heat butter in a large skillet over medium-high heat.
- Add asparagus in a single layer. Sauté 5–7 minutes, tossing occasionally.
- Add garlic in the last 60 seconds and toss to coat.
- 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
- Slice eggs lengthwise and remove yolks into a bowl.
- Mash yolks with mayo, mustard, curry powder, poultry seasoning, salt, and pepper until smooth.
- Pipe or spoon filling back into egg whites.
- Top each with a green olive half. Chill until ready to serve.
- 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
- Bloom Yeast: Whisk warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Mix: Combine flour and salt. Add yeast mixture, butter, and egg. Mix until dough forms.
- Knead: Knead 5–7 minutes until smooth and elastic.
- First Rise: Cover and let rise 1 to 1½ hours until doubled.
- Shape: Divide into 12–15 balls and place in a greased 9x13 pan.
- Second Rise: Let rise 45–60 minutes until puffy.
- 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
- Bake the Cake: Prepare cake mix per package directions in two 8-inch round pans. Cool completely.
- Whip the Cream: Beat heavy cream with powdered sugar until stiff peaks form.
- Assemble: Place bottom layer on serving plate. Spread lemon curd generously, then a layer of whipped cream.
- Top and Frost: Add second layer and frost entire cake with remaining whipped cream.
- 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! 🌷