Gather family and friends for a springtime supper that blends time-honored traditions with fresh new ideas. The centerpiece of the feast: a maple-bourbon glazed ham that boasts rich flavor and crisp skin. It’s the perfect counterpoint for side dishes that showcase seasonal ingredients, including carrots, asparagus, peas and fava beans. Serve it on a table set with beautiful, festive pastels for an Easter to remember.
Ham is a classic main course for Easter, and our maple-bourbon roasting glaze gives it a sweet-savory finish that’s irresistible. (Plus, it couldn’t be simpler to prepare.) On the side, serve potato stacks with fresh thyme and roasted spiced carrots, which are served whole for a pretty presentation. Give a nod to spring with a medley of asparagus, peas and fava beans, all drizzled with a bright hollandaise sauce.
For dessert, bake a celebratory layer cake like this coconut cake, which is easy to make with our scalloped pans and rich cake mix. Or, serve a Meyer lemon tart, which strikes a perfect balance of sweet, spiced and tart.
- 1 to 2 days ahead: Make the coconut cake and lemon tart; refrigerate the tart and bring to room temperature before serving.
- Day of: Bake the ham, timing it so the meat has time to rest before serving.
- Before serving: Make the potato stacks and roast the carrots. Cook the asparagus, peas and favas. Make the hollandaise sauce and keep warm.
Soft pastels are perfect for Easter. Combine pale blue linens in a springtime pattern with white porcelain dinnerware, and add a few heirloom or other festive accents of your own (we love our bunny plates and serving pieces).
Wondering what wines to serve? See the top five bottles recommended by the Williams-Sonoma Wine Team.