Easter Ultimate Mini Ham Dinner (6 servings)

For this extra-festive feast, we’ve added even more fixings to our Small Easter Mini Ham Dinner––perfectly sized for more intimate gatherings. It’s still a cinch to prepare. Just follow the instructions below and gather everyone around the table. Happy Easter, from the Good Eggs Kitchen to yours.

Makes 4-6 servings

Mini Ham & Whole-Grain Mustard 

Preheat the oven to 350°F. Remove the ham from the packaging and place it in the roasting pan. Score the fat with a knife and cover the ham with foil. Bake until warmed through or the internal temperature reaches about 140°F, 40 to 45 minutes. Remove the ham from the oven and let the ham rest for 10 minutes before carving across the grain. Transfer the slices to plates, dollop with the mustard, and serve warm. 

Baked Goat Cheese with Strawberries & Crackers 

Preheat the oven to 400°F. Hull and slice the strawberries (you should have about 2½ cups). Arrange the berries in a small oven-proof baking dish and toss with 1 teaspoon olive oil. Nestle the goat cheese log on top and scatter with a few sprigs of thyme. Drizzle the cheese with more olive oil and season with salt and freshly ground pepper. Transfer to the oven and bake until the cheese is soft and the berries are bubbling 20 minutes. Season with more pepper, and serve warm with crackers and, if you have any on hand, honey for drizzling.

Mac & Cheese with Crispy Shallots & Chives 

Preheat the oven to 350°F. Remove the lid from the container. Bake the mac and cheese until golden and bubbly, 30 to 35 minutes.

Meanwhile, slice the shallots. Chop 2 tablespoons chives, reserving the rest for the salad. Line a plate with paper towels. Place the shallots in a saucepan, and pour in enough vegetable oil to cover. Set the pan over medium heat, and cook until the shallots are golden brown, stirring occasionally, 12 to 15 minutes. Use a slotted spoon to transfer to the plate and sprinkle with salt while still warm. (Once cooled, the shallots can be stored in an airtight container at room temperature for up to 1 day.) Reserve the flavorful oil for another use.

When ready to serve, sprinkle the crispy shallots and chives over the mac and cheese.

Roasted Seasonal Vegetables & Minty Salsa Verde 

Preheat the oven to 375°F. Remove the lid from the container. Season the vegetables with salt and pepper to taste. Bake until warmed through, 10 to 15 minutes.

Meanwhile, make the mint salsa verde: pick the mint, toss the stems, and chop the leaves. Stir into the salsa verde. Just before serving, drizzle the salsa verde over the vegetables.

Little Gems with Radishes, Green Goddess Dressing & Chives

Trim the base away from the little gems and separate the leaves. Quarter and slice 1 cup of radishes. Slice 2 tablespoons chives into 1-inch pieces. Drain the pickled red onions. In a large bowl, toss the gems with ⅓ cup of the dressing and season with salt and pepper. Scatter with the radishes, half of the pickled onions, and chives.

Citrus or Berry with Whipped Cream 

Cut the pie into wedges and top with a generous dollop of whipped cream to serve.

Contains: milk, wheat, eggs.