Easter menu—doesn't need to be traditional—some easy, prepare-ahead meat dish?

Yummy! That looks delish. Where is that from? Or is it just an image? I have some large platters, I think if assemble all the components over greens.

Jr, what turns out bad with your ham?

Dry, dry, salty, dry, dry. I have great memories of delicious ham cooked by others, and I adore ham loaf made from leftovers, but I have some kind of ham jinx. (Full disclosure: for holidays, we're a leg or rack of lamb crew.)

@shh, here's the recipe, with apologies for the irritating pop-ups. I would serve salted, very lightly dressed greens separately, as diner's choice (salade niçoise is meant to be a composed salad) and because they'll get squashed under the weight of this:
http://www.tasteofhome.com/recipes/veggie-nicoise-salad

I find the spiral hams dry when cooked, but if getting the traditional ham , not fresh, I place it in cool water in a pot bring to a boil, dump and repeat. Then cook it in the oven. It takes the cured salt out and leaves it juicy. It also takes less time to cook.I hated ham when I was a kid. Now I can eat it.

We never cook the ham. Take it out of the fridge early and let it get to room temp. Serve like that with a warm "gravy" of brown sugar, pineapple juice and the packet it homes with. Or sometimes we'll put the gravy on, cover with tin foil and put on bake at a very low temp for 20 minutes just to get it warm.

Coq au Vin? I know I'm leaning toward it for Easter dinner this year.

Ah, ok. I was talking about a fresh ham, not cured.

Spiral ham. I hate fresh ham and agree it is always just a dry mess anytime I've ever had it even when people I consider great cooks make it.

I purchased a pre cooked spiral ham...about 10 lbs? Maybe it doesn't even need to go in the crockpot? I'll just warm it.

Mr. shh hates the idea of any type of pineapple glaze, so I'll do a mustard sauce on the side, just lightly glaze and warm with whatever it came with if it's not offensive to him.

Thanks for the rice ideas. The cumin rice sounds yummy but not sure it will work with ham and not sure dad will like the cumin. I love rice salad but again, doubt my dad will eat it. I think I'm going with a boring pilaf with herbs. Yawn.

@wendyn - what about a mushroom or butternut squash risotto?

@shh - my mom always made a ham, potato salad and cole slaw for Easter - guess it was her way of heralding in the picnic season. MIL made lamb, scalloped potatoes and asparagus, which was served AFTER the lasagna.

Can't get more traditional than boiled red-skinned potatoes with dill and asparagus with lemon butter as sides for ham.

Because Easter and Passover are often around the same time, our meals were never really traditional. My mom doesn't like ham, and most of us wouldn't eat lamb, so I don't remember ever having these dishes. And since my dad is Italian and we all like it, if it wasn't Passover there would be baked ziti, and most likely salmon or other fish dish. Nothing traditional. But I'll be serving my husband's side. And they eat meat. And bread.

Hubby hates risotto, but that would be a good suggestion.

So frustrating dealing with everyone's pickiness, added on to the dietary restrictions I already work with. Sigh.

wendyn said:

Hubby hates risotto, but that would be a good suggestion.

So frustrating dealing with everyone's pickiness, added on to the dietary restrictions I already work with. Sigh.

You're preaching to the choir. :-D

This is why we are going out. Pretty sick of the 10 different things for 10 different people and then one who won't eat spices of any kind so when you finally figure out something everyone might eat, it has to have no flavor. plus, I thought after cooking the last holiday, by the time you buy everything you spend as much if not more than you would going out. And relatives are easier to tolerate out of the house, so there's that additional benefit. LOL

Dad won't go out! So I cook at least one dish for everyone (only 6 of us) except me because I am flexible and will eat any of it.

Baked salmon - seasoned maybe 1 hour ahead and then 20 minutes in a 425 degree oven.
Roasted bok choy - drizzle olive oil with pepper, basil, rosemary and maybe some sea salt. Toss and broil for about 2.5 minutes or until the edges turn brown. - 5 minutes.
Beets steamed with lemon zest - 15 minutes
QUinoa with sauteed zuccini - I cook the grains in a rice cooker, sautee the zuccs with olive oil, adobo, and fresh garlic. - 20 minutes, max.

irl said:

Baked salmon - seasoned maybe 1 hour ahead and then 20 minutes in a 425 degree oven.
Roasted bok choy - drizzle olive oil with pepper, basil, rosemary and maybe some sea salt. Toss and broil for about 2.5 minutes or until the edges turn brown. - 5 minutes.
Beets steamed with lemon zest - 15 minutes
QUinoa with sauteed zuccini - I cook the grains in a rice cooker, sautee the zuccs with olive oil, adobo, and fresh garlic. - 20 minutes, max.

I'll come to your house!

wendyn said:

Dad won't go out! So I cook at least one dish for everyone (only 6 of us) except me because I am flexible and will eat any of it.

It's difficult to go out with a crowd on a holiday. (Not that 6 is a crowd.) if it was just my immediate family, we'd go for sushi or Thai food, but with a dozen, including really young kids, there's no way I want to be in a restaurant on a holiday.

I actually don't mind cooking and entertaining at all. Sure, it's not a meal I'd make if I had my way, but what the heck...I guess I'm softening up in my "old" age.