5 Easter Mains That Aren't Ham

Say hello to new holiday traditions.

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Food Network Kitchen’s Holiday Roast Prime Rib.

Photo by: Matt Armendariz

Matt Armendariz

Though Easter is the holiday of bunnies and eggs, it’s traditional to celebrate the day with a ham. But, for those of us who don’t like ham (including yours truly), or those who just want to try something new, that classic Easter menu may be feeling a bit, well, dated. That’s why we’ve rounded up a collection of recipes that are just as fitting (and delicious) to include on an Easter menu. Now hop to it!

Food Network Kitchen’s secret for the perfect prime rib? Roast the beef at high temperature to sear the outside, then shut off the oven and allow the roast inside to cook to a beautiful medium rare. If your family isn’t impressed by the perfect crust, the creamy horseradish sauce will do the trick.

An oldie-but-goodie, Sunny’s tuna noodle casserole will add some retro flair to your Easter dinner. She spruces up the traditional dish with cremini mushrooms, spring peas and a creamy Cheddar cheese sauce. To really make use of fresh spring produce, serve the casserole with this a beautiful seasonal salad.

entwine, May 2011

Photo by: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Yunhee Kim, 2011, Television Food Network, G.P. All Rights Reserved.

Did winter leave you in grill withdrawal? Fire it up this Easter to cook a healthy rack of lamb, complete with asparagus and a refreshing chimichurri sauce. While the food is on the grill, use the oven space to whip up your favorite side dish or dessert.

Food Network Kitchen’s Spring Ad Hoc, Spring, Vegetable Alfredo, as seen on Food Network.

Photo by: Kate Mathis ©© 2016, Television Food Network, G.P. All Rights Reserved

Kate Mathis, © 2016, Television Food Network, G.P. All Rights Reserved

A holiday dinner doesn’t need to be elaborate. To brighten up the traditional alfredo, toss in spring vegetables like asparagus, peas and shiitake mushrooms. A sprinkle of chives and a dash of lemon zest add the perfect finishing touch to this punched-up pasta.



Food Network Kitchen’s Oven Roasted Bundt Pan Provencal Chicken with Roasted Potatoes for Food Network One-Offs, as seen on Food Network.

Photo by: Renee Comet

Renee Comet

Easter dinner is a breeze with this genius cooking hack. On Saturday night, cure the chicken and leave it in the fridge. This process allows the flavors to develop and saves time the next day which means you don’t need to rush your egg hunts and basket searches. On Easter, roast the chicken and potatoes in a Bundt pan for about an hour. While the chicken crisps and cooks, the potatoes absorb the juices to make a super-yummy side dish.

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