42 Impressive Mains Worthy of a Spot on Your Easter Table

There’s plenty to look forward to on Easter Sunday, from egg hunts and baskets full of goodies to holiday brunch and the absolute cutest treats. But, everyone knows that the highlight of the day is sitting down with family and friends to share a feast. Appetizers, side dishes like scalloped potatoes and seasonal veggies and, of course, a perfectly cooked roast. Whether you choose ham, lamb or something else, these recipes will help you get an impressive main dish on the table with ease, even if you choose a special-occasion cut (that you don’t normally cook) like a crown roast. Talk to your butcher (who can french and shape the roast for you) so that all you have to do when you get home is follow this foolproof method for cooking it.

Trisha combines honey, brown sugar and country Dijon mustard to make a simple yet tasty glaze for her Easter ham.

These quick-cooking lamb chops are rubbed with a fragrant blend of garlic, rosemary, lemon zest, and red pepper flakes, then seared until tender and juicy.

Inspired by porchetta, this pork rib roast is wrapped in garlic, sausage meat and Parmigiano-Reggiano for a flavorful and impressive main.

Lock in the sweet taste of this honey-glazed whisky ham with help from the Instant Pot!

The magic behind this rack of lamb comes from its golden-brown crust. To make it, Ina mixes creamy goat cheese with garlic, rosemary, thyme and pepper. For a more elegant tablescape, ask your butcher to "french" your lamb chops.

This super-convenient ham leaves your oven free for all the sides. For an easy variation on the glaze, try peach or pineapple preserves.

This stunning main requires only a handful of ingredients and a little bit of active cooking time. It pairs beautifully with roasted potatoes, spring vegetables and so many other Easter favorites, too.

Hints of orange and spicy pepper jelly really shine through in this sweet-and-savory glazed ham.

This gorgeous rolled porchetta looks as good as it tastes. Garlic, fresh herbs and sweet citrus zest give the pork roll tons of flavor — along with it's signature swirl.

A showstopping holiday centerpiece combining three different sides with a hearty main. What more do you need?

Caponata, an Italian relish, is ideal for the holidays: You can make it ahead and keep it in the fridge for about a week.

This simple roast pork is infused with bold balsamic vinegar, garlic, and fresh herbs, creating a deeply savory, aromatic crust as it cooks.

Slice your way through this extra sweet pineapple and ham combo – perfect for Sunday dinner.

Sear and then bake lamb chops before topping with homemade tomato-mint jam.

Melissa glazes her ham in a horseradish and brown sugar glaze, plus a key sweet ingredient: cherry preserves.

The night before Easter, rub the lamb with a garlic-ginger paste and refrigerate overnight. The next morning, all that’s needed is a few hours in the oven and a quick pan gravy.

The secret for mouth-watering ham in every bite? Let the glaze not only cover the surface but let it fall between the thin slices to seal in all the flavor.

Pork loin is the perfect choice for celebratory dinners and family get-togethers, Easter included. It looks stunning on the table — but is easy to make.

By rendering the fat first, this lamb can take a second trip with an herb rubdown and vegetables added to soak up flavorful but not-so-fatty pan juices.

This Easter ham is as visually stunning as it is bursting with flavor. To create this eye-catching caramelized showstopper, make eight to ten cuts into your ham and insert thinly sliced oranges and pineapple inside.

Tyler studs the glaze with thin slices of fresh tangerine, creating crispy caramelized fruit and a beautiful presentation.

Guests will adore this five-star ham recipe. Sugar, honey, hot sauce and red pepper flakes come together to form the sweet-and-spicy glaze.

Get Food Network Magazine's tips to choose the best-quality ham, then choose one of four mix-and-match glazes for a delicious, customized main dish.

This ham has quite the kick thanks to hot pepper jelly and jalapeños.

Let Sandra show you how to expertly bake ham with her simply delicious brown sugar glaze.

Cooking a big rib roast can seem daunting and the hefty price tag doesn’t help. But keeping the seasonings simple so the flavor of the meat can shine, and using a meat thermometer from the start, will ensure a properly cooked roast with good flavor and a crisp exterior. The ends of the roast will always be more cooked than the center, which makes it perfect for a crowd where everyone likes their beef at a different doneness.