Easter meals in the United States reflect the country’s rich mix of religious traditions, regional flavors, and family customs. The foods served on Easter Sunday vary widely depending on heritage and geography. From glazed ham in the Midwest to seafood feasts in coastal communities, Easter dinner is as diverse as our great country.
In many American households, baked ham is the traditional Easter main dish. This custom became popular in the 19th century when pork was more readily available in early spring than other meats. The ham is often glazed with brown sugar, honey, maple syrup, or pineapple, creating a sweet and savory flavor profile.
Ham is especially common in the Midwest and South, typically served with side dishes like scalloped potatoes, deviled eggs, green bean casserole, and dinner rolls. The leftovers often become sandwiches or are used in soups later in the week.
Roast lamb holds strong symbolic meaning in Christian traditions, representing sacrifice and renewal. Many families with Mediterranean, Middle Eastern, or Eastern European backgrounds continue the custom of serving lamb on Easter.
In the U.S., lamb is often prepared as a leg roast seasoned with garlic, rosemary, and lemon. It may be accompanied by mint jelly and roasted vegetables. Though less common than ham nationwide, lamb remains an important dish for families honoring older traditions.
In many Italian-American homes, Easter meals reflect traditions tied to the end of Lent. After weeks of fasting or abstaining from certain foods, Easter Sunday becomes a time of abundance. Seafood dishes such as shrimp, scallops, baked fish, and seafood pasta are common.
Some families also prepare dishes like lasagna or baked ziti. Sweet breads shaped like wreaths and decorated with colored eggs are popular desserts, symbolizing rebirth and spring.
In the South, alongside ham, you might find macaroni and cheese, collard greens, cornbread, sweet potato casserole, and pound cake. These meals are hearty, comforting, and designed for large family gatherings.
In parts of New England, seafood like baked haddock may appear on the table. On the West Coast, lighter spring menus featuring fresh vegetables, salads, and grilled meats are common.
Across America, Easter meals blend faith, family, and food traditions passed down through generations. They reflect both cultural roots and the joyful spirit of spring renewal.
Cherry Bourbon-Glazed Ham
(Sent in by Charles Lamb)
Since Greene Countians are pretty traditional, we decided to offer a nice safe ham recipe…….with a little twist.
You can take ham to new heights with a tangy-sweet glaze made with tart cherry juice, cherry jam, and bourbon. The glaze is both brushed on the ham during baking and broiled with scallions for a sticky, deliciously caramelized accompaniment to the meat.
Ingredients
• 1/2 fully cooked bone-in ham (about 7 lbs. total; preferably shank end)
• 1 – 1/2 cups tart cherry juice
• ½ cup cherry jam
• 1/2 cup bourbon
• 2 whole star anise
• 1 1 -1/2-inch-piece of ginger, peeled and sliced
• 1 tsp. soy sauce
• ½ tsp. black peppercorns
• 2 bunches scallions
• 1 Tbsp. olive oil
• Kosher salt and pepper
Cooking Instructions
Step 1
Heat oven to 375°F. Place ham, cut side down, on rack set in roasting pan; add 1/4 cup water to pan. Score ham on all sides in diamond pattern, cutting only 1/4 inch to 1/2 inch deep. Cover ham and pan tightly with foil and bake (1- 1/2 hours).
Step 2
In medium saucepan on medium, combine cherry juice, jam, bourbon, star anise, ginger, soy sauce, and peppercorns. Simmer, stirring occasionally, until reduced to about 3/4 cup, (20 to 25 minutes).
Step 3
Brush 1/4 cup glaze over ham and bake, uncovered, (15 minutes). Rotate ham in oven and repeat with second 1/4 cup glaze; bake until ham is heated through and internal temperature reaches 140°F, (25 to 30 minutes more).
Step 4
Heat broiler. On rimmed baking sheet, toss scallions with oil, 1 tablespoon glaze, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, (2 to 3 minutes). Serve along side sliced ham and remaining glaze.
Jeff Lash’s Leg of Lamb Recipe
Create a dry rub with salt, pepper, and garlic powder. Coat lamb with the dry rub and smoke it for 3 hours. Then transfer to a slow cooker with a small amount of water in the base. Cover and cook on medium heat until the meat is falling off the bone (approx. 6-7 hours). Can be served with sauce or gravy.
