Five Easter Recipes Every Host Needs at Their Table This Year
- Mar 30
- 14 min read
Updated: May 14
Honey-glazed ham, roasted leg of lamb, deviled eggs, carrot cake, and scalloped potatoes — with the guidance to make them beautifully.
by: HF Kitchen
There is a particular pleasure in setting an Easter table that you are genuinely proud of — one where the centrepiece has been glazed and caramelized to something that makes everyone go quiet for a moment, where the side dishes have been thought through rather than assembled, and where the pudding waiting in the kitchen is the kind of thing guests ask you about on the drive home. Easter, more than almost any other occasion, rewards the host who cooks with intention.
These are the five recipes that hosts love most: a honey-glazed ham that glazes to a lacquered finish in the final twenty minutes. A roasted leg of lamb that fills your kitchen with the best possible argument for spring. Deviled eggs that disappear from the platter before anyone has sat down. A carrot cake that earns the title. And scalloped potatoes so creamy and golden that they may quietly overshadow everything else.
Easter is not a meal you rush. It is a table you set with something approaching ceremony — and these are the five dishes that deserve to be on it. Make one, make all five, or use this as your map. However you arrive at Sunday's table, arrive prepared.
Recipe 01 of 05- The Centrepiece
Honey-Glazed Ham
EASTER HAM · GLAZED HAM RECIPE · EASTER DINNER CENTREPIECE · BONE-IN HAM
The Easter ham is the table's anchor — the dish everything else is arranged around, the one that comes out of the oven smelling exactly like where you want to be on a Sunday afternoon. A good glaze is the difference between a ham that is simply warm and one that is genuinely magnificent: caramelized at the edges, sticky and lacquered on the surface, balanced between sweet, tangy, and faintly spiced. This version takes a bone-in spiral ham — which does most of the work for you by arriving pre-cut — and transforms it with a five-ingredient glaze that you will want on everything you cook for the rest of the season.
The technique is simple. Low and slow, wrapped in foil, until the ham is warm all the way through. Then uncovered in the final thirty minutes with the glaze applied in generous layers, the oven temperature climbed, and your attention was fully given. Do not walk away during that last half hour. The difference between glossy and burnt is approximately four minutes.
INGREDIENTS
Serves 10–14 · Prep 15 min · Cook 2.5–3 hrs
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DIRECTIONS
Bring the ham to room temperature. Remove it from the refrigerator at least 45 minutes before you plan to cook it. Preheat your oven to 325°F (165°C). Line a deep roasting pan with two sheets of heavy-duty foil — long enough to wrap the ham completely.
Position the ham. Place it cut-side down in the lined pan and pour the water or apple juice into the base of the pan. Fold the foil up and over the ham and seal it well. This traps moisture and prevents the ham from drying out during the long first cook.
Slow-roast until warmed through. Bake for 15 to 18 minutes per pound — approximately 2 to 2.5 hours for a 9-pound ham. You are aiming for an internal temperature of 120°F (49°C) when you unwrap it. A meat thermometer inserted into the thickest part, away from the bone, is non-negotiable here.
Make the glaze. While the ham bakes, combine the honey, brown sugar, Dijon mustard, butter, apple cider vinegar, cinnamon, cloves, and nutmeg in a small saucepan over medium heat. Stir continuously until the butter melts, then simmer for 3 to 4 minutes until the glaze thickens and darkens slightly. It should coat the back of a spoon and smell extraordinary.
Glaze and finish. Increase the oven to 400°F (200°C). Open the foil and fold it back. Brush half the glaze generously over the ham, working it into the spiral cuts. Return to the oven uncovered for 15 minutes. Brush with the remaining glaze and bake for a further 15 minutes, watching closely. The surface should caramelize to a deep amber. If it threatens to burn, tent loosely with foil.
Rest before carving. Remove from the oven and leave to rest for 10 to 15 minutes before bringing it to the table. This is not optional — the rest allows the juices to settle, and the glaze to firm into that lacquered finish you have been waiting for. Serve with any remaining glaze, warmed, spooned alongside.
NOTE
If your ham comes with a packaged glaze sachet, discard it. The homemade version requires five extra minutes and tastes incomparably better. Make-ahead tip: The glaze can be prepared up to three days ahead and stored in the refrigerator. Warm it gently before applying.
Recipe 02 of 05 · The Showstopper
Roasted Leg of Lamb with Garlic & Herbs
EASTER LAMB RECIPE · ROASTED LEG OF LAMB · HERB GARLIC LAMB · EASTER DINNER IDEAS
If the ham is the reliable crowd-pleaser, the leg of lamb is the statement. There is something about a whole leg of lamb — rubbed with garlic, rosemary, Dijon, and olive oil, then carried to a hot oven where it fills the entire house with something close to the Mediterranean — that turns Easter dinner into an event. It is also considerably less intimidating than it looks. The preparation is largely about the paste: a deeply flavoured mixture you rub over the surface and, more importantly, push into slits made all over the meat so the flavour penetrates rather than just sitting on the outside.
The high-heat start develops the crust. The lower temperature finish cooks the meat through without drying it. The rest, covered loosely in foil, allows the juices to redistribute. You will produce lamb that is pink and tender at the centre, deeply browned at the surface, and fragrant enough that guests will want to know what time it is in order to plan their impatience accordingly.
INGREDIENTS
Serves 6–8 · Prep 20 min + marinate · Cook 1.5–2 hrs
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DIRECTIONS
Make the herb paste. In a small bowl, combine the minced garlic, rosemary, thyme, Dijon mustard, olive oil, lemon zest, lemon juice, salt, and pepper. Stir into a thick, fragrant paste. Taste it — it should be boldly flavoured. This is what will carry the lamb.
Prepare and stud the lamb. Pat the leg completely dry with paper towels. Using a sharp paring knife, make 20 to 25 deep incisions across the entire surface of the leg — top, sides, and underside. Push one garlic sliver deep into each incision. Then rub the herb paste all over the lamb, working it into the incisions as well as across the surface.
Marinate if time allows. Wrap the lamb in cling film and refrigerate for at least 2 hours, or overnight for best results. Remove from the refrigerator 1 to 1.5 hours before you plan to roast it — bringing the meat to room temperature ensures even cooking throughout.
Set up and sear. Preheat the oven to 425°F (220°C). Place the lamb fat-side up on a rack in a roasting pan. Pour the broth and white wine, if using, into the base of the pan. Roast at high heat for 20 minutes — this develops the crust and begins the browning that gives the lamb its character.
Reduce and finish. Lower the oven to 325°F (165°C) and continue roasting for approximately 15 to 20 minutes per pound. For medium-rare, remove at an internal temperature of 130–135°F (54–57°C). For medium, 140–145°F (60–63°C). A meat thermometer is essential — lamb is sensitive to timing, and every oven is different.
Rest and carve. Transfer the lamb to a board, tent loosely with foil, and rest for 20 minutes without cutting into it. Carve against the grain into generous slices. Serve with the pan juices, skimmed of excess fat and poured over at the table.
NOTE
Fresh rosemary is non-negotiable here — dried works in an emergency but delivers a fraction of the piney, resinous quality that makes this lamb memorable. If you want the full table experience, roast baby potatoes and halved garlic heads directly in the pan beneath the lamb, where they will absorb the dripping juices throughout the cook.
Recipe 03 of 05 · The Crowd Vanisher
Classic Deviled Eggs
DEVILED EGGS RECIPE · EASTER APPETIZER · EASTER BRUNCH · CLASSIC DEVILED EGGS
Every Easter table needs a dish that disappears before the main course arrives, and deviled eggs are that dish without exception. The appeal is primal and uncomplicated: a perfectly cooked egg white, a filling that is simultaneously creamy, tangy, and faintly mustardy, and a finish of smoked paprika that makes each one look more considered than the five minutes it took to assemble. They are the appetizers that nobody asks about in advance, and everybody asks about once they have eaten three.
The secret to a great deviled egg is twofold. The eggs must be cooked precisely — just long enough for the yolks to set fully golden without a grey ring forming — and the filling must be seasoned aggressively enough that it holds its own against the neutral white. Taste it before it goes in. Then taste it again. Piping looks polished; spooning is entirely acceptable. What is not acceptable is making too few.
INGREDIENTS
Makes 24 halves · Prep 20 min · Cook 12 min
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DIRECTIONS
Cook the eggs precisely. Place eggs in a single layer in a saucepan and cover with cold water by one inch. Bring to a full boil over high heat, then immediately cover, remove from heat, and let sit for exactly 11 minutes. Meanwhile, fill a large bowl with ice and cold water.
Ice bath and peel. Transfer the eggs directly to the ice bath and leave for a full 14 minutes — this stops the cooking and prevents any grey-green ring from forming around the yolk. Gently tap each egg on the counter, roll it between your palms to loosen the shell, and peel under cool running water. Pat dry.
Halve and remove yolks. Slice each egg in half lengthwise with a sharp knife wiped clean between cuts. Use a small spoon to scoop the yolks cleanly into a bowl. Arrange the whites on a serving platter or an egg holder if you have one.
Make the filling. Mash the yolks with a fork until fine and crumbly, then add the mayonnaise, Dijon mustard, and apple cider vinegar. Beat with the fork — or an electric hand mixer for a particularly silky result — until the filling is completely smooth and creamy. Season generously with salt and white pepper. Add the hot sauce if using. Taste. Adjust. The filling should be notably more flavourful than you think it needs to be.
Fill and finish. Transfer the filling to a piping bag fitted with a round or star tip, or use a zip-lock bag with one corner snipped. Pipe the filling generously into each egg white half, mounding it slightly above the surface. Dust lightly with smoked paprika and scatter the chives over the top.
Serve immediately, or chill briefly. Deviled eggs are best served within an hour of assembly. If making ahead, prepare the filling and store it separately in the piping bag in the refrigerator, piping just before serving. The filled eggs will hold for up to 8 hours, covered, in the refrigerator.
NOTE
Slightly older eggs peel considerably more easily than the freshest eggs from the market — if you know you are making these for Easter, buy your eggs a few days in advance. For a table with multiple courses, double the batch. Deviled eggs never have leftovers, only regrets.
Recipe 04 of 05 · The Dessert
Classic Carrot Cake with Cream Cheese Frosting
CARROT CAKE RECIPE · EASTER CAKE · CREAM CHEESE FROSTING · EASTER DESSERT 2026
Carrot cake is one of those desserts that is forever associated with Easter for reasons that have more to do with timing than logic — and yet the association is completely correct. The warmth of the spices, the depth of the brown sugar, the way the carrots keep the crumb moist for days rather than hours, the inevitable cream cheese frosting that is at once tangy and rich and white enough to look like spring — everything about this cake suits the occasion.
The recipe that follows makes a two-layer cake that is genuinely impressive to bring to the table. The technique is straightforward: wet into dry, carrots folded in last, baked low and slow enough that the layers emerge moist rather than dry. The cream cheese frosting requires only four ingredients and a mixer. The one non-negotiable: both the cake layers and the frosting must be completely cool before you assemble. Impatience in this step is the source of every lopsided carrot cake in history.
INGREDIENTS
Serves 12 · Prep 30 min · Bake 35–40 min
FOR THE CAKE
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FOR THE FROSTING |
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DIRECTIONS
Prepare and preheat. Preheat the oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans, line the bases with parchment paper circles, then grease the paper. If toasting nuts, spread them on a baking sheet and toast for 6 to 8 minutes in the preheating oven, shaking once. Leave to cool, then chop roughly.
Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until thoroughly combined. Whisking the dry ingredients properly is essential — you want the baking soda evenly distributed throughout the flour so the cake rises uniformly.
Mix the wet ingredients. In a separate large bowl or the bowl of a stand mixer, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth, slightly lighter in colour, and well combined — about 2 minutes by hand or 1 minute on medium with a mixer.
Combine and fold. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until the flour is nearly incorporated but a few streaks remain. Add the grated carrots and toasted nuts, then fold until everything comes together and no flour streaks remain. Do not over-mix — this is the moment to stop.
Bake. Divide the batter evenly between the two prepared pans. Bake for 35 to 40 minutes, until a toothpick inserted into the centre comes out clean, or the top springs back lightly when touched. Cool the cakes in their pans for 15 minutes, then turn out onto wire racks and leave to cool completely — this takes at least 1 hour. Do not rush this step.
Make the frosting. Beat the cream cheese and butter together in a mixer on medium-high until completely smooth and fluffy, about 3 minutes. Reduce the heat to low and add the sifted icing sugar in three additions, beating well between each. Add the vanilla and salt. Increase to medium-high and beat for a further 2 minutes until the frosting is light and spreadable. Refrigerate for 20 minutes before using — this firms it to a pipeable consistency.
Assemble. Place the first cake layer on a serving plate or board. Spread a generous layer of frosting evenly across the top. Place the second layer on top and frost the top and sides of the entire cake, working from the centre outward. Serve at room temperature — cream cheese frosting firms when cold and loses its appeal straight from the refrigerator.
NOTE
Freshly grated carrots are essential — the pre-shredded variety sold in bags is too dry and coarse to melt into the batter the way this recipe requires. A box grater or food processor takes less than four minutes. The cake layers can be baked a day ahead, wrapped well, and stored at room temperature. The assembled cake keeps beautifully in the refrigerator for up to four days, though it is best the day of assembly.
Recipe 05 of 05 · The Scene-Stealer
Cheesy Scalloped Potatoes au Gratin
SCALLOPED POTATOES RECIPE · POTATOES AU GRATIN · EASTER SIDE DISH · CHEESY POTATO GRATIN
Scalloped potatoes have a talent for stealing Easter dinner quietly and without warning. The ham gets the applause. The lamb gets the photographs. But the scalloped potatoes — golden and bubbling at the edges, cream-soaked and tender all the way through, with a crust of melted cheddar and gruyère that is slightly crisp and slightly oozing — are the dish that people go back for seconds of, and then thirds, and then stand at the counter finishing directly from the dish once the guests have gone home.
The key here is the sauce: a proper roux-based béchamel enriched with garlic, onion, and good cheese, seasoned confidently, and layered generously with the potatoes. Yukon gold potatoes are the correct choice — they hold their shape, release enough starch to help thicken the sauce, and have a butteriness that russets cannot match in this context. Slice them evenly and thinly. A mandoline makes this fast and foolproof, but a sharp knife and patience serve equally well.
INGREDIENTS
Serves 8–10 · Prep 25 min · Bake 60–75 min
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DIRECTIONS
Preheat and prepare. Set the oven to 400°F (200°C). Butter a 9×13-inch (23×33cm) baking dish generously. Slice the peeled potatoes into even ⅛-inch rounds — uniform thickness is what ensures the potatoes cook evenly, rather than some being done while others remain firm. Keep them submerged in cold water as you work to prevent browning, then drain and pat dry before using.
Build the sauce. Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent — about 6 minutes. Add the garlic and thyme, cook for a further minute until fragrant. Whisk in the flour and cook for 2 minutes, stirring constantly, until the roux turns slightly golden. This step is important: under-cooked flour tastes raw in the finished dish.
Add the liquid. Gradually pour in the milk and broth, whisking constantly to prevent lumps. Increase the heat slightly and continue whisking until the sauce thickens to a consistency that coats the back of a spoon — about 4 to 5 minutes. Season generously with salt, pepper, ground mustard, and nutmeg. Remove from heat and stir in half the cheddar and all the Gruyère until melted and smooth.
Layer the potatoes. Arrange one-third of the potato slices in slightly overlapping rows across the base of the buttered dish. Pour one-third of the cheese sauce evenly over the top. Repeat for two more layers, finishing with the sauce. Scatter the remaining cheddar evenly across the top.
Cover and bake. Cover the dish tightly with foil and bake for 45 minutes. This first stage cooks the potatoes through without burning the top. Remove the foil and continue baking for a further 20 to 30 minutes, until the top is bubbling and deep golden-brown, and a knife slides through the potatoes without resistance.
Rest before serving. Remove from the oven and leave to rest for 10 minutes — this allows the sauce to thicken slightly and the layers to hold together when served. Finish with a scattering of fresh thyme or chives. Serve directly from the dish.
NOTE
Always grate your own cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, which gives the sauce a grainy quality that all the cream in the world cannot fix. This dish can be made up to 48 hours ahead — bake covered for 45 minutes, cool completely, refrigerate, then bake uncovered for a further 35 to 40 minutes when ready to serve.
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