2 Traditional Easter Meat Dishes

traditional easter meat dishes

Easter is a time when family and friends gather to feast on delectable dishes and spend some family time together. So, if Easter is round the corner and you really want to make a special feast for your family, then here are some ideas you can use.

Pork Crown Roast Recipe

a pork on a grill

This tangy and flavourful pork roast is the crown winner for Easter dinner.


A wooden cutting board
  • One 10-bone pork crown rib roast with chine bone removed
  • 10 grated garlic cloves
  • 3 tbsp country-style Dijon mustard
  • 2 tbsp chopped fresh rosemary and fresh thyme each
  • 2 tbsp kosher salt and olive oil each
  • 1 tbsp black pepper
  • 2 tsp granulated sugar


  • Trim fat on roast to 1⁄4 inch thick. Place roast on work surface, meat side down with ribs curved up. Cut 1 1⁄2-inch-long slits between rib bones on bony side of roast. Stand rack with ribs pointed up and slits facing away from you. Curve rack so that ends meet and form a crown. Tie roast with kitchen twine at bottom, in middle, and around bones to secure. Wrap top of each rib bone, individually, with aluminium foil to prevent burning.
  • Stir together mustard, garlic, thyme, rosemary, salt, oil, pepper, and sugar in a small bowl. Rub mixture on roast, working it into slits and avoiding frenched bones. Place roast on a rack set in a foil-lined rimmed baking sheet. Chill, uncovered, 8 hours or up to overnight.
  • Remove roast from refrigerator, and let stand at room temperature 1 hour. Preheat oven to 450°F with oven rack in lower third of oven. Bake roast in preheated oven 15 minutes. Reduce oven temperature to 325°F, and continue baking until a thermometer inserted into thickest part of rib registers 135°F for medium, 1 hour and 50 minutes to 2 hours and 10 minutes. Remove roast from oven; tent with foil. Let rest 30 minutes. Remove kitchen twine and foil caps before slicing between bones and serving.

Baked Ham with Brown Sugar Citrus Glaze

This baked ham is dipped in a delicious citrus glaze made with fresh orange juice and orange marmalade.


  • 1 ½ cups packed dark brown sugar
  • ¾ cup orange marmalade
  • 1 ½ cups packed dark brown sugar
  • ¾ cup marmalade
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup fresh orange juice, divided into two
  • 1 fully cooked bone-in spiral-cut ham half
  • Assorted citrus fruits for garnish


  • Preheat oven to 350°F. Line a baking pan with heavy-duty aluminum foil. Stir together brown sugar, marmalade, salt, pepper, and 1/2 cup of the orange juice in a small bowl.
  • Place ham sideways in prepared pan. Brush with 1/4 cup of the brown sugar glaze, gently pushing glaze in between slices using your hands or a brush. Turn ham over, and repeat process with an additional 1/4 cup of the glaze.
  • Turn ham cut side down in pan. Pour remaining 1/2 cup orange juice into bottom of pan. Cover tightly with aluminum foil.
  • Bake in preheated oven 1 1/2 hours. Uncover ham, and brush evenly with 1/3 cup of the glaze. Bake an additional 15 minutes. Brush with an additional 1/3 cup of the glaze. Bake until a thermometer inserted in thickest portion of ham registers 140°F, about 15 minutes. Remove from oven. Brush ham with remaining glaze and pan drippings. Let stand 15 minutes. Garnish ham with whole and sliced citrus.
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