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An Easter Buffet Starring Oven-Glazed Ham

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A generous buffet of spring dishes for lunch or dinner—what could be better for Easter?

The ham, biscuit and cupcake recipes will yield enough to serve 12; for the rest of the menu to match, double the salad and gratin, and triple the asparagus recipe. The shopping list reflects the scaled-up amounts.

At the center of this classic Easter meal is a baked half-ham with a sweet-tart tangerine glaze. Broiled asparagus, a creamy gratin, biscuits, and ginger mini-cupcakes are equally crowd-pleasing. The ham will serve up to 14 people, so we’ve designed the menu to serve 12. Or you can scale back and have plenty of leftover ham for sandwiches.

Download a pdf of this menu, including all recipes, shopping list, and timeline.

For hundreds more recipes and menus perfect for Easter, visit our Guide to Easter Dinner, where you’ll find a video recipe for the Baked Tangerine-Glazed Ham staring in this menu. You can also create your own Easter menu, featuring this ham or a different main dish, using the simple Easter Menu Maker app.

Menu Timeline

One day in advance:

  • Bake the cupcakes (don’t frost them yet).
  • Prepare and bake the sweet potato gratin.
  • Boil the egg for the mimosa vinaigrette.

About 4 hours before the meal:

  • Make lemon-cream cheese frosting and frost the cupcakes.
  • Remove the gratin from the refrigerator; let it come to room temperature.

About 2 hours before the meal:

  • Begin baking the ham.
  • Clean and cut the Boston lettuce.
  • Make the mimosa vinaigrette.
  • Make, roll out and cut the biscuit dough.
  • When the ham has about 30 minutes to go, cover gratin with foil and rewarm in the same oven.
  • Prep asparagus, shallots and orange slices.

About 30 minutes before the meal:

  • Remove ham and gratin from the oven and tent with foil to keep warm
  • Increase oven temperature to 450°F; bake the biscuits.
  • Make the pan sauce for the ham.

Fifteen minutes before the meal:

  • Broil the asparagus; toss with orange zest and arrange on a serving platter.
  • Cut the gratin.
  • Slice the ham.
  • Dress the lettuce wedges with vinaigrette.
  • Arrange biscuits and cupcakes on serving platters.

Shopping List

Fresh Produce

  • 3 lb. asparagus
  • 6 medium Idaho potatoes (1-1/4 lb. total)
  • 6 small heads Boston lettuce
  • 4 medium sweet potatoes (2 lb. total)
  • 4 large leeks (2 lb. total)
  • 4 shallots
  • 1 large bulb garlic
  • 1 small piece fresh ginger root (1 oz.)
  • 6 medium lemons
  • 2 medium oranges
  • 1 bunch fresh thyme
  • 1 bunch flat-leaf parsley

Meat, Eggs & Dairy

  • 1 half-ham, preferably bone in
  • 12 oz. pancetta or country ham
  • 3 large eggs
  • 3/4 lb. (1-1/2 sticks) unsalted butter
  • 1 qt. heavy cream
  • 2 cups grated sharp Cheddar, Gruyère, Gouda, or provolone
  • 3/4 cup buttermilk
  • 1/2 cup sour cream (not low-fat)
  • 5 oz. cream cheese (not low-fat or whipped)

Other Groceries

  • 4 oz. cake flour
  • 1-1/2 cups orange juice
  • 1/2 cup tangerine or other citrus marmalade
  • 1 oz. crystallized ginger (to yield 1/4 cup finely chopped)

Pantry Staples

  • 8 oz. (1-3/4 cups) unbleached all-purpose flour; more for shaping the biscuit dough
  • 1-1/2 cups extra-virgin olive oil
  • 5 oz. confectioner’s sugar (1-1/4 cups)
  • 3/4 cup granulated sugar
  • 1/4 cup (packed) light brown sugar
  • 3 Tbs. Dijon mustard
  • 1 Tbs. baking powder
  • 1 Tbs. cornstarch
  • 1-1/4 tsp. ground ginger
  • 1 tsp. pure vanilla extract
  • 1 whole nutmeg
  • 1/2 tsp. baking soda
  • 1/8 tsp. ground cloves
  • table salt
  • kosher salt
  • black peppercorns

The Menu


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