The same Easter menu seems to show up every year…

Ham. A few sides. Maybe something overcooked.

But it doesn’t have to be like that. This week, we’re talking about the full Easter lineup if you want to do it right.

If You’re Doing Ham

Most people are doing ham. To some, it’s an expected part of the Easter holiday (if not completely required).

Just don’t do it the same way everyone else does. This year, consider some of these options…

  • Double-smoked ham. It can add deep flavor to something already cooked.

  • Glazed on the grill. Better crust, less “holiday mush.”

  • Spiral ham done right. Just make sure you heat it evenly, don’t dry it out

If You Want To Switch It Up…

This is where you separate your table from everyone else’s.

  • Grilled lamb chops. They’re fast, high heat, and hard to mess up.

  • Smoked leg of lamb. But only if you want real centerpiece energy.

  • Herb-crusted rack of lamb. Because not only does it look impressive, it tastes even better.

The Full Easter Table

You don’t need to overdo it. Just make it feel like you tried:

  • Wood boards over plastic trays

  • Real serving dishes, not foil pans

  • A few greens or herbs on the table

It’s an important holiday. Don’t make it feel like a potluck.