25+ Mouthwatering Easter Sunday Roast Recipes o Try This Year

Easter Sunday is a time for family gatherings, joyful celebrations, and of course, a memorable meal.

One of the most important parts of any Easter feast is the roast, a dish that brings everyone together around the table. Whether you’re craving the classic flavors of roasted lamb, the sweetness of a glazed ham, or the rich indulgence of a perfectly roasted duck, there’s a recipe for every palate.

In this blog article, we’ve rounded up 25+ Easter Sunday roast recipes that are sure to elevate your holiday feast and make it a day to remember.

From succulent meats to flavorful glazes and sides, these recipes will inspire your Easter meal planning and ensure your guests leave satisfied.

25+ Mouthwatering Easter Sunday Roast Recipes o Try This Year

Easter Sunday calls for a roast that is as special and unique as the holiday itself. With these 25+ Easter Sunday roast recipes, you’re equipped to create a feast that will impress your loved ones and create lasting memories.

Whether you go traditional with lamb, try something new with a glazed ham, or delight in a savory roast chicken, these recipes offer something for every taste and style.

Don’t be afraid to experiment with flavors and sides, and remember to enjoy the time spent with friends and family.

Here’s to a delicious Easter Sunday filled with joy, good food, and great company!

Herb-Crusted Leg of Lamb Roast

This herb-crusted leg of lamb is a classic Easter Sunday roast, perfect for any family gathering. With a flavorful coating of garlic, rosemary, thyme, and Dijon mustard, this lamb roast is tender and juicy on the inside, with a golden, crispy crust on the outside. Paired with roasted vegetables and a rich gravy, it offers a stunning main course for Easter celebrations.

• Ingredients:
  • 1 (4-5 lb) leg of lamb, bone-in or boneless
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 2 cups chicken or vegetable broth
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, mix the minced garlic, chopped rosemary, thyme, Dijon mustard, olive oil, salt, and pepper to form a paste.
  3. Rub the herb paste all over the lamb roast, ensuring it’s evenly coated.
  4. Place the lamb on a rack in a roasting pan and roast for 25 minutes at 425°F.
  5. Lower the heat to 350°F (175°C) and continue roasting for 1.5 to 2 hours for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to check (130°F for medium-rare).
  6. Let the roast rest for 15 minutes before carving.
  7. In the same pan, add the broth and stir to scrape up any browned bits for a flavorful gravy.
  8. Carve the lamb and serve with the gravy and roasted vegetables.

This herb-crusted leg of lamb is a guaranteed hit for Easter Sunday. The robust herb flavors complement the richness of the lamb, creating a dish that is both elegant and comforting. The roasting method ensures that the meat remains tender and juicy, making it a standout centerpiece for your holiday meal. The accompanying gravy and roasted vegetables round out the dish beautifully, offering a complete and satisfying meal for your family and friends to enjoy.

Glazed Easter Ham with Pineapple and Brown Sugar

This glazed Easter ham is an irresistible choice for your holiday feast, featuring a sweet and savory glaze made from brown sugar, honey, and tangy pineapple juice. The glaze creates a caramelized, sticky coating that enhances the flavor of the ham while keeping it moist and tender. Perfect for a crowd, this roast ham is sure to be a centerpiece of your Easter dinner table.

• Ingredients:
  • 1 (8-10 lb) bone-in ham
  • 1 cup brown sugar, packed
  • 1/2 cup honey
  • 1/2 cup pineapple juice
  • 1/4 cup Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 325°F (160°C).
  2. Place the ham on a rack in a roasting pan and score the fat in a diamond pattern.
  3. In a saucepan, combine brown sugar, honey, pineapple juice, Dijon mustard, apple cider vinegar, cinnamon, and cloves. Bring to a simmer over medium heat, stirring until the sugar dissolves and the glaze thickens slightly, about 10 minutes.
  4. Brush a generous amount of the glaze over the ham and cover loosely with aluminum foil.
  5. Roast the ham for 1.5 to 2 hours, basting with the glaze every 30 minutes. Remove the foil in the last 30 minutes to allow the glaze to caramelize.
  6. Once the ham reaches an internal temperature of 140°F (60°C), remove it from the oven and let it rest for 10 minutes before slicing.
  7. Serve with extra glaze on the side.

This glazed Easter ham with pineapple and brown sugar is a wonderful balance of sweet and savory flavors that your guests will love. The rich, sticky glaze coats the ham beautifully, keeping it moist and flavorful throughout the roasting process. This recipe is simple but impressive, making it an ideal choice for Easter Sunday. Whether served with mashed potatoes, roasted vegetables, or a fresh salad, this ham will elevate your holiday meal and leave everyone asking for seconds.

Roast Chicken with Lemon and Thyme

For those who prefer a lighter roast, this herb-infused roast chicken with lemon and thyme is a flavorful, aromatic option for Easter Sunday. The chicken is seasoned with fresh lemon and thyme, which infuses the meat with fresh, zesty flavors while keeping it incredibly moist. It’s a perfect choice for a family-friendly Easter meal and pairs wonderfully with a variety of sides.

• Ingredients:
  • 1 (4-5 lb) whole chicken
  • 2 lemons, quartered
  • 6 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 tbsp olive oil
  • 1 tbsp butter, softened
  • Salt and pepper to taste
  • 1 cup chicken broth
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels. Season generously with salt and pepper inside and out.
  3. Stuff the cavity of the chicken with the quartered lemons, smashed garlic cloves, and fresh thyme sprigs.
  4. Rub the outside of the chicken with olive oil and softened butter, ensuring it is well-coated.
  5. Place the chicken on a roasting rack in a roasting pan, breast-side up. Pour chicken broth into the bottom of the pan.
  6. Roast for 1.5 to 2 hours, basting occasionally with the pan juices. Roast until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 10 minutes before carving.

This roast chicken with lemon and thyme is a refreshing and delicious option for your Easter Sunday roast. The bright lemon and earthy thyme create a beautifully balanced flavor profile that makes this dish both comforting and light. With its crispy skin and tender meat, it’s a simple yet elegant choice for a holiday meal. Serve it with classic sides like roasted potatoes, a spring salad, or buttery vegetables to create a memorable Easter dinner.

Slow-Roast Pork Belly with Apple Cider Glaze

For a deliciously indulgent Easter Sunday roast, this slow-roast pork belly with apple cider glaze is a fantastic choice. The pork belly is cooked low and slow to achieve a melt-in-your-mouth texture, while the glaze adds a rich, sweet, and tangy flavor that caramelizes beautifully on the crackling skin. This recipe is a showstopper that will impress your guests with both its taste and presentation.

• Ingredients:
  • 4-5 lb pork belly, skin scored
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup apple cider
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 4 garlic cloves, smashed
• Instructions:
  1. Preheat the oven to 300°F (150°C).
  2. Rub the pork belly with olive oil, salt, and pepper. Place it on a rack in a roasting pan, skin-side up.
  3. Roast the pork belly for 3 to 3.5 hours, until the meat is tender and the skin is golden and crispy.
  4. While the pork roasts, prepare the glaze by combining apple cider, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and garlic in a small saucepan. Simmer over medium heat until the glaze thickens, about 10-15 minutes.
  5. During the last 30 minutes of roasting, brush the pork belly with the apple cider glaze every 10 minutes.
  6. Once the pork is done, let it rest for 10 minutes before slicing.

This slow-roast pork belly with apple cider glaze is an irresistible combination of tender, juicy meat and crispy skin with a sweet, tangy finish. The slow-roasting method ensures the pork is cooked to perfection, while the glaze adds a complex layer of flavor that complements the richness of the pork. This roast is perfect for Easter, offering a luxurious dish that pairs wonderfully with mashed potatoes, roasted carrots, or a crisp green salad. Your guests will be talking about this meal long after the plates are cleared.

Roasted Beef Tenderloin with Garlic Herb Butter

A perfect choice for those seeking an elegant and tender centerpiece for Easter Sunday, this roasted beef tenderloin with garlic herb butter is simple yet luxurious. The beef tenderloin is seared and then roasted with a decadent garlic herb butter, which adds flavor and moisture to the meat. This dish is ideal for serving with a variety of sides, such as mashed potatoes or roasted Brussels sprouts.

• Ingredients:
  • 3-4 lb beef tenderloin, trimmed
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. Rub the beef tenderloin with olive oil, salt, and pepper. Sear it in a hot skillet over medium-high heat for 2-3 minutes per side until browned.
  3. Transfer the beef to a roasting pan and roast for 20-25 minutes for medium-rare (internal temperature of 125°F or 52°C), or longer for your preferred doneness.
  4. While the beef roasts, mix together the softened butter, garlic, parsley, thyme, and rosemary in a small bowl.
  5. Once the beef is done, remove it from the oven and let it rest for 10 minutes. Spread the garlic herb butter on top of the tenderloin during the resting time to melt into the meat.
  6. Slice the beef tenderloin and serve.

This roasted beef tenderloin with garlic herb butter is an elegant and flavorful dish that is perfect for Easter Sunday. The tenderness of the beef, combined with the aromatic butter, creates a melt-in-your-mouth experience. The searing technique locks in juices, while the herb butter adds richness and depth of flavor. Serve with classic side dishes, and you have a meal fit for a holiday celebration. This recipe ensures that your Easter dinner will be a memorable occasion.

Stuffed Leg of Lamb with Spinach and Feta

For a twist on the traditional lamb roast, this stuffed leg of lamb with spinach and feta is a flavorful and hearty option. The lamb is rolled and stuffed with a savory mixture of spinach, feta cheese, garlic, and herbs, creating a burst of flavor in every slice. This dish is perfect for a family gathering, offering both tender meat and a flavorful stuffing.

• Ingredients:
  • 1 (4-5 lb) boneless leg of lamb
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 cup breadcrumbs (optional)
  • 1/4 cup pine nuts (optional)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Butterfly the leg of lamb by cutting along the side to open it up into a flat rectangle. Season both sides with salt and pepper.
  3. In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
  4. In a bowl, combine the spinach mixture with feta cheese, rosemary, thyme, breadcrumbs, and pine nuts (if using).
  5. Spread the spinach mixture evenly over the lamb, then roll it up tightly and tie with kitchen twine.
  6. Place the stuffed lamb on a roasting rack in a pan, drizzle with olive oil, and roast for 1.5 to 2 hours, until the internal temperature reaches 135°F (57°C) for medium-rare.
  7. Let the lamb rest for 10 minutes before slicing.

This stuffed leg of lamb with spinach and feta offers a perfect balance of flavors, with the richness of the lamb complemented by the savory stuffing. The tender, juicy meat and flavorful spinach-feta filling create a satisfying dish that will impress your guests. Whether served with roasted potatoes, garlic bread, or a vibrant vegetable medley, this roast will be a highlight of your Easter dinner table. It’s a fantastic choice for those seeking a festive, flavorful main course that stands out from the crowd.

Honey-Glazed Ham with Pineapple and Cloves

A classic choice for Easter, this honey-glazed ham with pineapple and cloves is a sweet and savory roast that brings comfort and flavor to your celebration. The ham is baked with a luscious honey glaze that caramelizes during cooking, while the pineapple adds a touch of tropical sweetness. The combination of cloves and cinnamon in the glaze creates a warm, aromatic profile that makes every bite memorable.

• Ingredients:
  • 1 (6-8 lb) bone-in ham
  • 1 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup Dijon mustard
  • 1/2 cup pineapple juice
  • 1/2 cup fresh pineapple chunks
  • 10 whole cloves
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
• Instructions:
  1. Preheat the oven to 325°F (165°C).
  2. Score the surface of the ham in a diamond pattern and stud each intersection with a clove.
  3. In a saucepan, combine honey, brown sugar, Dijon mustard, pineapple juice, cinnamon, and nutmeg. Bring to a simmer over medium heat, stirring until the sugar dissolves and the glaze thickens slightly, about 10 minutes.
  4. Place the ham on a roasting rack in a pan. Brush the ham with a generous amount of glaze, then pour the remaining glaze over the ham.
  5. Roast the ham for 1.5 to 2 hours, basting with the glaze every 30 minutes until the ham reaches an internal temperature of 140°F (60°C).
  6. During the last 10 minutes of roasting, add pineapple chunks to the pan and roast alongside the ham.
  7. Remove from the oven, let rest for 10 minutes, and slice.

This honey-glazed ham with pineapple and cloves is a perfect centerpiece for your Easter Sunday roast. The sweet honey glaze, combined with the spicy cloves and warm cinnamon, creates a mouthwatering crust on the ham. The addition of pineapple adds a burst of freshness and tropical flavor that complements the richness of the meat. Serve it with mashed potatoes, green beans, or a fresh salad, and your Easter dinner will be both festive and delicious. This recipe is sure to be a crowd-pleaser that brings smiles to your table.

Roast Turkey with Herb and Citrus Butter

This roast turkey with herb and citrus butter is an easy yet impressive dish to serve on Easter Sunday. The turkey is basted with a flavorful herb butter, made with fresh herbs and citrus, which keeps the meat moist and infuses it with vibrant, aromatic flavors. This roast turkey is perfect for a traditional Easter feast, offering both a delicious main course and an aromatic centerpiece.

• Ingredients:
  • 1 (12-14 lb) whole turkey, thawed if frozen
  • 1/2 cup unsalted butter, softened
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 lemon, zested and quartered
  • 1 orange, zested and quartered
  • 4 garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • 2 cups low-sodium chicken broth
• Instructions:
  1. Preheat the oven to 325°F (165°C).
  2. Pat the turkey dry with paper towels, then rub it with olive oil and season generously with salt and pepper.
  3. In a small bowl, combine softened butter, parsley, thyme, rosemary, lemon zest, orange zest, and minced garlic. Carefully loosen the turkey skin and spread some of the herb butter under the skin. Rub the remaining butter over the turkey skin.
  4. Stuff the turkey cavity with the lemon and orange quarters, and season with salt and pepper.
  5. Place the turkey on a roasting rack in a pan. Pour chicken broth into the bottom of the pan.
  6. Roast for 2.5 to 3 hours, basting the turkey every 30 minutes with the pan juices, until the internal temperature reaches 165°F (74°C).
  7. Let the turkey rest for 15-20 minutes before carving.

This roast turkey with herb and citrus butter brings a burst of fresh, zesty flavors that enhance the natural juiciness of the turkey. The butter infuses the meat with richness, while the herbs provide an earthy depth, and the citrus adds a bright finish. It’s a wonderful choice for Easter, where both flavor and presentation matter. Serve this turkey with a side of roasted vegetables or a fluffy stuffing, and you’ll have a memorable Easter feast that will impress your guests.

Herb-Crusted Rack of Lamb with Mint Pesto

For an elegant and flavorful Easter roast, a herb-crusted rack of lamb with mint pesto is a fantastic choice. The lamb is coated in a fragrant herb crust, then roasted to tender perfection. Topped with a fresh and vibrant mint pesto, this dish is as beautiful as it is delicious. The perfect balance of rich meat and zesty herb flavor makes this roast a memorable Easter main course.

• Ingredients:
  • 2 racks of lamb (about 1.5 lb each), frenched
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh rosemary, chopped
  • 3 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1/2 cup breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  For the Mint Pesto:
  • 1 cup fresh mint leaves, chopped
  • 1/2 cup olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Season the racks of lamb with olive oil, salt, and pepper.
  3. In a bowl, combine parsley, rosemary, garlic, Dijon mustard, breadcrumbs, and Parmesan. Press the mixture onto the meat to coat the racks evenly.
  4. Heat a skillet over medium-high heat and sear the lamb for 2-3 minutes per side until golden brown.
  5. Transfer the lamb to a roasting pan and roast for 20-25 minutes for medium-rare, or longer for your desired doneness.
  6. While the lamb roasts, prepare the mint pesto by blending mint leaves, olive oil, lemon juice, garlic, salt, and pepper in a food processor until smooth.
  7. Let the lamb rest for 10 minutes before slicing. Serve with a drizzle of mint pesto.

This herb-crusted rack of lamb with mint pesto is the epitome of a refined Easter roast. The crust, rich with herbs and Parmesan, pairs perfectly with the tender lamb, while the mint pesto adds a refreshing burst of flavor. The dish looks stunning and offers a balance of savory, herbal, and zesty notes that will make it a standout on your Easter table. Serve with roasted potatoes, a fresh salad, or glazed carrots for a well-rounded and impressive Easter meal.

Garlic and Rosemary Roast Leg of Lamb

A leg of lamb roasted with garlic and rosemary is a classic Easter dish that never fails to impress. The combination of garlic, rosemary, and olive oil infuses the lamb with bold, aromatic flavors. Roasted to a perfect medium-rare or your preferred doneness, this dish is tender, juicy, and full of flavor, making it an excellent centerpiece for your Easter feast.

• Ingredients:
  • 1 (5-6 lb) bone-in leg of lamb
  • 4 garlic cloves, minced
  • 2 tbsp fresh rosemary, chopped
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup dry white wine or broth (for basting)
  • 2 tbsp lemon juice
• Instructions:
  1. Preheat the oven to 350°F (175°C).
  2. Pat the leg of lamb dry with paper towels. Season generously with salt and pepper.
  3. In a small bowl, mix together garlic, rosemary, and olive oil. Rub this mixture all over the lamb, massaging it into the meat.
  4. Place the lamb in a roasting pan and pour white wine or broth into the pan.
  5. Roast for 1.5 to 2 hours for medium-rare, basting every 30 minutes with the pan juices. The lamb should reach an internal temperature of 130°F (54°C) for medium-rare.
  6. After roasting, remove the lamb from the oven and let it rest for 15 minutes before carving.
  7. Drizzle with fresh lemon juice before serving.

This garlic and rosemary roast leg of lamb is a tender, flavorful dish that is perfect for Easter Sunday. The garlic and rosemary infuse the lamb with an aromatic fragrance, while the slow roasting ensures that the meat remains juicy and succulent. The addition of lemon juice brightens the rich flavors, making every bite even more enjoyable. Pair it with roasted vegetables or mashed potatoes for a well-rounded Easter meal that will delight your guests.

Balsamic-Glazed Roast Chicken with Vegetables

A balsamic-glazed roast chicken with vegetables offers a simple yet elegant main course for Easter Sunday. The balsamic vinegar glaze provides a tangy-sweet finish that perfectly complements the juicy roasted chicken. Paired with a medley of seasonal vegetables like carrots, potatoes, and onions, this dish is a complete, flavorful meal that’s easy to prepare and sure to be a hit.

• Ingredients:
  • 1 (4-5 lb) whole chicken, patted dry
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh thyme, chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 4 large carrots, cut into large chunks
  • 3 large potatoes, cut into cubes
  • 1 onion, quartered
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Rub the chicken with olive oil and season generously with salt, pepper, and fresh thyme.
  3. In a small saucepan, combine balsamic vinegar, honey, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens slightly, about 5 minutes.
  4. Place the chicken on a roasting rack in a roasting pan. Surround it with carrots, potatoes, and onions.
  5. Drizzle the balsamic glaze over the chicken, reserving some for basting.
  6. Roast the chicken for 1.5 hours, basting every 30 minutes with the remaining balsamic glaze, until the chicken reaches an internal temperature of 165°F (74°C).
  7. Let the chicken rest for 10-15 minutes before carving.

This balsamic-glazed roast chicken with vegetables is an easy-to-make yet flavorful dish for your Easter celebration. The balsamic glaze provides a tangy-sweet contrast to the rich chicken, while the roasted vegetables soak up the delicious juices, making each bite incredibly satisfying. This one-pan meal is not only delicious but also allows you to enjoy more time with family and friends while the oven works its magic. Perfect for a casual but special Easter dinner!

Roasted Prime Rib with Garlic and Herb Butter

Roast prime rib is a show-stopping dish that brings elegance and flavor to your Easter dinner. This recipe involves rubbing the prime rib with a rich garlic and herb butter that helps form a flavorful crust as it roasts. The prime rib turns out tender and juicy, with a golden-brown exterior and perfectly cooked interior, making it a memorable addition to your Easter spread.

• Ingredients:
  • 1 (4-5 lb) bone-in prime rib roast
  • 1/2 cup unsalted butter, softened
  • 4 garlic cloves, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1/4 cup beef broth
• Instructions:
  1. Preheat the oven to 450°F (230°C).
  2. In a small bowl, combine softened butter, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
  3. Pat the prime rib roast dry and rub the butter mixture all over the roast, massaging it into the meat.
  4. Place the roast on a rack in a roasting pan, bone-side down.
  5. Roast for 15 minutes at 450°F, then lower the temperature to 325°F (165°C) and continue roasting for 1.5 to 2 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare.
  6. Baste the roast with the beef broth every 30 minutes during roasting.
  7. Let the roast rest for 15-20 minutes before carving.

Roasted prime rib with garlic and herb butter is the ultimate Easter roast. The butter rub creates a deliciously savory crust, and the slow roasting ensures the meat is tender and juicy. The prime rib is a luxurious choice that will elevate your Easter meal and impress your guests. Serve it with horseradish sauce, roasted potatoes, or a fresh green salad for a spectacular Easter dinner that’s both indulgent and unforgettable.

Honey Mustard Glazed Roast Ham

A honey mustard glazed roast ham is a timeless Easter favorite, known for its sweet and tangy flavors that complement the rich, savory ham. The honey mustard glaze caramelizes beautifully in the oven, creating a golden, glossy finish that adds both flavor and visual appeal. This easy yet elegant roast will be a crowd-pleaser at any Easter gathering, and it pairs perfectly with a variety of side dishes.

• Ingredients:
  • 1 (8-10 lb) bone-in ham, fully cooked
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tbsp garlic powder
  • 1 tsp ground cloves
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. Preheat the oven to 325°F (165°C).
  2. In a small saucepan, combine Dijon mustard, honey, brown sugar, apple cider vinegar, garlic powder, and ground cloves. Bring to a simmer over medium heat and cook for about 5 minutes until the glaze thickens slightly.
  3. Place the ham on a roasting rack in a large roasting pan. Score the surface of the ham in a diamond pattern, and season it with salt and pepper.
  4. Brush the ham generously with the honey mustard glaze, reserving some for basting.
  5. Roast the ham for 1.5 to 2 hours, basting with the glaze every 30 minutes. The ham is done when it reaches an internal temperature of 140°F (60°C).
  6. Let the ham rest for 15 minutes before slicing.

Honey mustard glazed roast ham is a classic Easter dish that combines sweet and savory flavors, making it a true crowd favorite. The glaze adds a delightful caramelized finish, while the ham remains juicy and flavorful. This dish is not only a beautiful centerpiece but also pairs wonderfully with side dishes like scalloped potatoes, roasted vegetables, and fresh salads. It’s a perfect choice for an easy, festive, and delicious Easter meal that will be remembered long after the holiday.

Lemon and Herb Roasted Whole Trout

For a lighter and refreshing Easter roast, consider a whole trout roasted with fresh lemon and herbs. This dish is delicate yet full of flavor, with the natural sweetness of the fish paired with zesty lemon and fragrant herbs like thyme and parsley. Perfect for those who prefer seafood for Easter, this trout is easy to prepare and can be served with a variety of sides like roasted potatoes or a crisp green salad.

• Ingredients:
  • 2 whole trout (about 1 lb each), gutted and scaled
  • 2 tbsp olive oil
  • 1 lemon, sliced
  • 4 garlic cloves, minced
  • 2 tbsp fresh thyme leaves
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Rinse the trout under cold water and pat dry with paper towels.
  3. Rub the fish with olive oil and season both inside and outside with salt and pepper.
  4. Stuff the cavity of each fish with lemon slices, minced garlic, fresh thyme, and parsley.
  5. Place the trout on a baking sheet lined with parchment paper.
  6. Roast the fish for 20-25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  7. Serve the trout with additional fresh parsley and lemon wedges.

Lemon and herb roasted whole trout is a fresh and flavorful option for Easter Sunday, perfect for seafood lovers or anyone looking for a lighter roast. The herbs and lemon elevate the natural flavors of the fish, making each bite fresh and aromatic. This dish is simple to prepare, and the whole trout adds a beautiful presentation to your Easter table. Pair it with roasted vegetables or a fresh quinoa salad for a well-balanced and elegant meal.

Roasted Duck with Orange and Ginger Glaze

Roasted duck with orange and ginger glaze is an indulgent yet refined dish that makes a spectacular centerpiece for Easter. The crispy skin, tender meat, and flavorful citrus-ginger glaze come together beautifully to create a memorable dining experience. The duck is enhanced by the sweet and tangy glaze, which balances the richness of the meat perfectly. This dish is ideal for those looking to serve something a little more unique for their Easter celebration.

• Ingredients:
  • 1 whole duck (about 5-6 lbs), patted dry
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh ginger, grated
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • Orange slices, for garnish
• Instructions:
  1. Preheat the oven to 350°F (175°C).
  2. Rub the duck with olive oil and season generously with salt and pepper.
  3. Place the duck on a roasting rack in a roasting pan.
  4. Roast the duck for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  5. While the duck roasts, prepare the glaze: In a small saucepan, combine grated ginger, orange juice, honey, soy sauce, rice vinegar, cinnamon, and cloves. Simmer over medium heat for about 10 minutes, until the glaze thickens.
  6. During the last 20 minutes of roasting, brush the duck with the glaze every 5 minutes.
  7. Let the duck rest for 10 minutes before carving. Garnish with orange slices.

Roasted duck with orange and ginger glaze is a luxurious and flavorful dish that adds a touch of elegance to your Easter feast. The orange and ginger glaze provides a sweet and tangy balance to the rich duck, creating a harmonious flavor profile that will delight your guests. This dish is perfect for those looking to make a statement at the dinner table, and it pairs beautifully with roasted potatoes, sautéed greens, or a wild rice pilaf. It’s an unforgettable Easter roast that will impress even the most discerning palates.

Note: More recipes are coming soon!