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Easter Menu

Spiced Honey Ham
Boiled or steamed new red potatoes
Deviled eggs
Carrot and celery sticks (in honor of the Easter Bunny of course)
Peas and pearl onions
Pineapple Sour Cream Pie



Spiced Honey Ham

1/2 cup mustard
1/2 cup brown sugar
1/4 cup honey
1/4 cup orange juice
1 tsp. cloves
1 ham

Mix first 5 ingredients and pour over ham. Cook ham according to directions on the package basting every 30 minutes or so.

This dessert is great a change from all the sweets everyone has probably had from the Easter Bunny that morning.


Pineapple Sour Cream Pie

1 pkg. (5 1/2 oz.) instant vanilla pudding
1 can (8 oz.) crushed pineapple plus juice
2 cup sour cream
1 Tbsp. sugar
1 baked pie crust (you can use a store bought one of course)
Whipped topping

Combine all but the crust and beat slowly for 1 minute. Pour into the crust and chill 3 hours. Top with whipped topping when ready to serve.



Easter Leftover Tips:

  • Run leftover Easter hard candy through your spice grinder. Sprinkle it on cakes, cupcakes and cookies for color, sparkle and taste.
  • To keep egg yolks from crumbling when you slice hard boiled eggs, wet your knife before each slice.


What to do with 1001 hard boiled eggs:

  • Use them and some of the leftover ham and veggies from your Easter relish dish to make chef salads.
  • Chop them up with ham, bacon or sausage and a little grated cheese to make breakfast burritos.
  • Use them for Scotch eggs. Wrap uncooked sausage (the moldable kind that comes in a plastic tube) around each peeled, hard boiled egg. Bake for 30 minutes at 350°. You can serve these cold or hot and make a great on the go breakfast.
  • Make your favorite egg salad. Then add to it equal amounts of ham. Slice a hoagie roll or French bread roll in half. Place bottom half of roll on baking sheet and spread with 1/4 cup of egg/ham salad. Sprinkle with grated cheddar cheese. Broil until cheese is melted. Top with roll top and broil a minute.
  • If you have a mound of leftover hard boiled eggs, don’t forget the simple ways to use them up like for deviled eggs, egg salad sandwiches, on a chef salad or just thrown in a lunch to be eaten with a little salt.


photo by: eraphernalia_vintage