ComScore

62 Side Dishes for Ham to Serve on Easter, Christmas and Every Day in Between

Think salad, soup and beyond

sides for ham: bacon-roasted carrots, whole roasted radishes and utica greens, side by side
Christine Han/Katherine Gillen/Liz Andrew/Erin McDowell

There’s no doubt that ham gets plenty of love during the Christmas season, but it’s also one of the most popular spring entrees of all time. (You can thank Easter for that.) But what should you serve with it? Building a menu around ham may seem tough at first, but there are actually endless pairings to consider.

Whether you’re craving rich, indulgent comfort food, like mashed potatoes, or a light helping of roasted vegetables, I found something for everyone on your guest list. Here, you’ll find 62 side dishes for ham that are begging for a spot at your table. Some of my favorites include cacio e pepe mac and cheese, green beans with garlicky pistachio vinaigrette and spring pea soup with mint, but as you’ll see, there’s something for everyone on this list.

70 Easter Dinner Ideas That Go Beyond Glazed Ham


1. Instant Pot Carrot Ginger Soup

  • Time Commitment: 30 minutes
  • Why I Love It: crowd-pleaser, <10 ingredients, vegan, Instant Pot recipe
  • Serves: 6 to 8

The pressure cooker is an absolute miracle worker for pulling off this coconut milk-based soup in just 30 minutes. "As for toppings, I’m partial to a drizzle of coconut yogurt, hot sauce and lots of freshly ground black pepper," former PureWow senior food editor Katherine Gillen writes.

2. Hasselback Honey-Glazed Squash with Pistachios and Chiles

  • Time Commitment: 1 hour and 30 minutes
  • Why I Love It: crowd-pleaser, beginner-friendly, special occasion-worthy
  • Serves: 8

This stunning side dish for ham basically doubles as a work of art. "If you’re so over butternut, try another squash," Gillen suggests. "Delicata would be delightful (no peeling!), or if you can find the cute but elusive honeynut, by all means, switch it up."

3. Utica Greens

  • Time Commitment: 35 minutes
  • Why I Love It: crowd-pleaser, <10 ingredients, beginner-friendly
  • Serves: 8

"It's an Italian American recipe that hails from Utica, New York, and pairs best with a big bowl of chicken riggies (another staple for Central New Yorkers, of course)," Gillen writes. Be sure to thoroughly wash the escarole, since it grows in sandy ground (you'll chop off the bottom and separate the leaves, then rinse them one by one).

4. Instant Pot Baked Potato Soup

  • Time Commitment: 30 minutes
  • Why I Love It: crowd-pleaser, Instant Pot recipe, kid-friendly
  • Serves: 6

Ham dressed in a swicy glaze is a great match for luxuriously rich baked potato soup. "This recipe has all the traits you crave: a creamy base and tender spuds, plus cheese, bacon and an ingenious crispy potato chip topping," Gillen says. Add a lemon-kissed vegetable to your plate and you're good to go.

5. Cacio e Pepe Mac and Cheese

  • Time Commitment: 30 minutes
  • Why I Love It: crowd-pleaser, <10 ingredients, kid-friendly
  • Serves: 6

Nothing beats a quick-cooking pasta that's made almost exclusively from pantry staples. "A béchamel—a white sauce that’s thickened with flour and butter—is the key to making a foolproof mac that’s creamy and cheesy, yet won’t break or become greasy with heat," Gillen notes. "Don’t skip toasting the ground pepper; it’s the secret to unlocking tons of flavor."

6. Bitter Greens Salad with Herby Ranch Dressing

  • Time Commitment: 15 minutes
  • Why I Love It: no cook, crowd-pleaser, <30 minutes
  • Serves: 6

"I love a good ol’ Caesar…or even just a pile of mixed greens with a creamy dressing," Gillen explains, "but when a salad needs to have enough pizazz to cut through a rich meal (say, a roast chicken), I reach for a recipe that’s more complex." This gem has sharp radicchio and frisée, plus tart apples and pistachios for complementary acidity, crunch and nuttiness.

7. Bacon Roasted Rainbow Carrots

  • Time Commitment: 30 minutes
  • Why I Love It: <10 ingredients, beginner-friendly, gluten free, dairy free
  • Serves: 4 to 6

"They're simple yet elegant, made with just four ingredients and a welcome change to the usual glazed baby carrots you love to hate," Gillen explains. If you can't find rainbow carrots, don't sweat it: Standard orange ones will taste just as delicious (good looking out, bacon).

8. Whole Roasted Radishes

  • Time Commitment: 35 minutes
  • Why I Love It: <10 ingredients, vegan, beginner-friendly
  • Serves: 4

Radishes are so underrated. It just so happens that they're at peak deliciousness in the spring, just in time for Easter. "I love them alongside roast chicken, slow cooked salmon or sliced on bread smeared with salted butter," recipe creator Erin McDowell writes.

9. Winter Citrus and Pomegranate Salad

  • Time Commitment: 20 minutes
  • Why I Love It: <30 minutes, no cook, special occasion-worthy
  • Serves: 4

Fact: A salad is only as tasty as its toppings. Luckily, this one boasts juicy pomegranate arils, crunchy hazelnuts, tender farro, fresh oranges and shaved Parmesan cheese. It'll fill you up in an I'm-satisfied-but-not-overly-stuffed kind of way.

10. Kale Quiche with Cheddar-Rice Crust

  • Time Commitment: 1 hour and 20 minutes
  • Why I Love It: crowd-pleaser, special occasion-worthy, <10 ingredients
  • Serves: 6 to 8

It's just the unexpected dish your Easter brunch is missing. I'm betting leftover ham would taste great inside this eggy favorite, in case you don't feel like serving it on the side.

11. Cacio e Pepe Brussels Sprouts

  • Time Commitment: 35 minutes
  • Why I Love It: crowd-pleaser, <10 ingredients, beginner-friendly, vegetarian
  • Serves: 6 to 8

I've found that roasted Brussels go with just about everything—especially when they're sprinkled with Parmesan and lots of black pepper. This recipe will also only leave you with one dirty dish (your trusty sheet pan) to wash.

12. Green Beans with Garlicky Pistachio Vinaigrette

  • Time Commitment: 35 minutes
  • Why I Love It: <10 ingredients, special occasion-worthy, beginner-friendly
  • Serves: 4

Forget the gloppy casseroles of yore. Not only are these green beans coated in a simple homemade dressing (not canned cream of mushroom), but they're also blanched and served cold, which none of your guests will see coming.

13. Apple, Grape and Pecan Pasta Salad

  • Time Commitment: 25 minutes
  • Why I Love It: make ahead, <30 minutes, kid-friendly, crowd-pleaser
  • Serves: 6

This side dish for ham is beyond versatile. It fits in at Thanksgiving just as well as it does a spring picnic. Pro tip: Make it a day or two ahead of serving so the components have more time to soak up the dressing.

14. Sweet Potato Casserole

  • Time Commitment: 55 minutes
  • Why I Love It: crowd-pleaser, special occasion-worthy, vegetarian
  • Serves: 8

Speaking of Thanksgiving, this fall staple is always a crowd pleaser. So, I'm guessing no one will mind if it makes a cameo at Easter dinner. Did I mention this version is crowned with a buttery, warm-spiced streusel underneath that thick layer of toasted marshmallow?

15. Whole Roasted Carrots

  • Time Commitment: 45 minutes
  • Why I Love It: vegan, beginner-friendly, one pan
  • Serves: 4

Eat them any time of year, although they'd be particularly yummy alongside an Easter ham (or even lamb, since they're finished with fresh mint). "Should there be any leftovers, top them with a fried egg and serve with toast for breakfast, or chop them and add to a salad for lunch," McDowell suggests.

16. Make-Ahead Mashed Potatoes

  • Time Commitment: 50 minutes
  • Why I Love It: crowd-pleaser, make ahead, vegetarian, <10 ingredients
  • Serves: 6

It’s a must-have dish for family gatherings and reigns supreme when it comes to classic comfort food. The tang from the cream cheese and sour cream is the ideal match for salty-sweet ham, if you ask me.

17. Spring Pea Soup with Mint

  • Time Commitment: 40 minutes
  • Why I Love It: crowd-pleaser, special occasion-worthy, one pot
  • Serves: 6

There's a reason ham is such a popular addition to split pea soup. Celebrate the produce of the season by pairing your main with this 40-minute gem that's full of fresh herbs and spring peas. "Any mix of soft herbs will work, but I'm partial to the combination of parsley, mint, dill and chives," McDowell explains.

18. Red Potato Salad with Creamy Cashew Dijon Dressing

  • Time Commitment: 25 minutes
  • Why I Love It: vegan, <30 minutes, crowd-pleaser
  • Serves: 4 to 6

No mayonnaise, no problem. Try this vegan take on a picnic essential from recipe developer Gena Hamshaw if you have plant-based eaters coming to Easter dinner. (It calls for a creamy, zingy cashew dressing in its place.)

19. Orecchiette with Spring Greens

  • Time Commitment: 15 minutes
  • Why I Love It: beginner-friendly, crowd-pleaser, <30 minutes
  • Serves: 6

This seasonal pasta salad comes together in just 15 minutes, thanks to the garlic and spinach sautéing while the pasta boils. "You could just as easily use another seasonal vegetable in place of peas and spinach," McDowell assures. "Leeks and ramps would both be delicious."

20. Scalloped Potatoes

  • Time Commitment: 1 hour and 20 minutes
  • Why I Love It: crowd-pleaser, kid-friendly, beginner-friendly
  • Serves: 10 to 12

"Sorry, I don't really like potatoes and cheese," said no one ever. This decadent dish calls for both sharp cheddar and Parmesan, so you're in for a treat. "It's best if you grate the cheese yourself just before adding it to the recipe," recipe creator Ali Martin says. "Store-bought shredded cheese usually contains a coating that prevents it from melting smoothly."

21. Joanna Gaines’s Spring Vegetable Risotto

  • Time Commitment: 1 hour and 40 minutes
  • Why I Love It: crowd-pleaser, special occasion-worthy, gluten free
  • Serves: 6

Who said comfort food is just for the wintertime? This creamy soul-soother boasts a ton of spring produce, from radishes to spinach to mushrooms. Toss in anything that's wilting in your crisper drawer, too; it’ll taste delicious no matter what, thanks to butter, white wine and Parm.

22. Grain-Free Mushroom, Spinach and Leek Pasta

  • Time Commitment: 20 minutes
  • Why I Love It: <30 minutes, <10 ingredients, vegetarian
  • Serves: 2

Paired with ham, this dish is spring on a plate. (The best part is the pine nut-garlic crumble on top.) "I'm a very big fan of the Cappello’s pasta brand, recipe developer Jodi Moreno recommends. "They make the absolute best-tasting—fresh!—pasta that’s both gluten- and grain-free."

23. Hasselback Butternut Squash

  • Time Commitment: 1 hour and 20 minutes
  • Why I Love It: crowd-pleaser, special occasion-worthy, vegetarian, <10 ingredients
  • Serves: 4 to 6

You should have no problem finding a butternut in the produce section come fall. But if you want to make something similar for Easter, sub carrots or sweet potatoes and roast them until they're fork-tender. (The Scandinavian hasselback technique works on just about any vegetable, after all.)

24. Dorie Greenspan’s Maple Syrup and Mustard Brussels Sprouts

  • Time Commitment: 25 minutes
  • Why I Love It: <30 minutes, <10 ingredients, beginner-friendly
  • Serves: 4

Any veggie side topped with thick-cut bacon is one I want on my dinner table. "I often make sprouts the main event, serving them over mashed sweet potatoes, or for something lighter, over a salad tossed with a vinaigrette that’s heavy on the vinegar," says recipe creator Dorie Greenspan. I recommend using grainy mustard for a rustic presentation.

25. Rhubarb Applesauce

  • Time Commitment: 45 minutes
  • Why I Love It: vegan, <10 ingredients, beginner-friendly, make ahead
  • Serves: varies

All pork dishes pair gorgeously with applesauce. Recipe developer Maria Lichty also adds spring rhubarb, which cuts its sweetness and adds a tart, seasonal kick that you'll adore at first bite.

26. Green Beans with Browned Butter Almondine

  • Time Commitment: 15 minutes
  • Why I Love It: <30 minutes, vegetarian, gluten free
  • Serves: 4

Can you believe you're only eight minutes of cooking away from this side dish for ham? The beans steam right in the brown butter (I like to call it liquid gold) before they're finished with lemon juice. Need I say more?

27. Baked Sweet Potato Fries

  • Time Commitment: 40 minutes
  • Why I Love It: kid-friendly, <10 ingredients, vegan, crowd-pleaser
  • Serves: 6

Bonus points for slathering both the ham and the fries in honey mustard. (Your kids will thank you for it.) Finish them with fresh rosemary and flaky salt for a chic finish.

28. Roasted Asparagus with Miso Butter

  • Time Commitment: 20 minutes
  • Why I Love It: vegan, <10 ingredients, beginner-friendly, <30 minutes
  • Serves: 4 to 6

Warning: This asparagus by recipe creator Liz Harris is dangerously addictive. The crunchy sesame seeds on top make for a delicious finishing touch, while umami-rich white miso does all the heavy lifting in the flavor department.

29. Goat Cheese, Apple and Honey Tarts

  • Time Commitment: 55 minutes
  • Why I Love It: crowd-pleaser, special occasion-worthy, vegetarian
  • Serves: 10

They’re tastiest served warm, but feel free to toast and reheat the leftovers the next day…if you have any, that is. "It's best to use a sweet apple for this recipe to complement the tanginess of the cheese," recipe creator James Rich writes, "so try a Braeburn or royal gala instead of granny Smith."

30. Make-Ahead Farro and Brussels Sprouts Salad

  • Time Commitment: 45 minutes
  • Why I Love It: vegetarian, beginner-friendly, special occasion-worthy
  • Serves: 4

This crunchy side dish for ham is a refreshing contrast to a rich main course. (How pretty are the sliced radishes and pomegranate arils on top?) It’s bright, tangy and fruity, plus lasts for up to four days in the refrigerator.

31. Delicata Squash Agrodolce

  • Time Commitment: 35 minutes
  • Why I Love It: beginner-friendly, <10 ingredients, vegetarian
  • Serves: 4

“Agrodolce” sounds (and looks) super impressive, but nailing that sticky, sweet-tart sauce couldn’t be easier. Even better, I'm betting you have most of the ingredients you need in your kitchen right now.

32. Cheesy Polenta Bites with Brussels Sprouts and Pancetta

  • Time Commitment: 45 minutes
  • Why I Love It: crowd-pleaser, <10 ingredients, special occasion-worthy
  • Serves: 8 to 10

You know how the crispy corner pieces of cornbread are always the tastiest? Each one of these bites is like a Parmesan-infused corner piece of the stuff, topped with goat cheese, pancetta and veggies for good measure.

33. Slow Cooker Garlic-Herb Mashed Cauliflower

  • Time Commitment: 3 hours and 10 minutes
  • Why I Love It: crowd-pleaser, <10 ingredients, beginner-friendly
  • Serves: 6

Cauliflower really *can* do anything. This side dish for ham is just right for when you’re feeling mashed potatoes but dreading the inevitable food coma. The Crockpot basically cooks the dish all by itself.

34. Brussels Sprouts Skillet with Crispy Pancetta-Garlic Breadcrumbs

  • Time Commitment: 30 minutes
  • Why I Love It: crowd-pleaser, one pan, <10 ingredients
  • Serves: 10

Because you can never have enough smoked pork in one meal. (OK, fine, there are some veggies in there, too.) The aromatic panko topping does double-duty, delivering the extra crunch you crave.

35. Bean Salad with Herb Lemon Dressing

  • Time Commitment: 15 minutes
  • Why I Love It: crowd-pleaser, no cook, make ahead
  • Serves: 6

I adore this protein-packed option from recipe developer Carlene Thomas. It stars a trio of butter, kidney and pink beans, plus fresh herbs and a vinegary dressing that won't disappoint.

36. Asparagus and Brie Puff Pastry with Thyme Honey

  • Time Commitment: 35 minutes
  • Why I Love It: crowd-pleaser, special occasion-worthy, vegetarian, beginner-friendly
  • Serves: 8

Frozen puff pastry comes to the rescue, as always. Simply wrap it around fresh asparagus, bake the bundles to golden-brown perfection and drizzle them with honey. Everyone will think you ordered from a fancy bakery.

37. Mini Cranberry Potpies

  • Time Commitment: 1 hour and 5 minutes
  • Why I Love It: crowd-pleaser, special occasion-worthy, make ahead
  • Serves: 6 to 8

The only thing better than a slice of pie? A whole pie that you don't have to share. Enter Erin McDowell’s mini cranberry potpies, which are festive, unfussy and—best of all—portioned for just one person. (OK, maybe two.)

38. Cauliflower Mashed Potatoes with Mushroom Gravy

  • Time Commitment: 30 minutes
  • Why I Love It: vegan, <10 ingredients, beginner-friendly
  • Serves: 4

Why have one vegetable when you can have three? "The mashed potatoes with cauliflower are light and fluffy, and the mushroom gravy is the hearty, flavorful sauce that melds it all together," recipe creator Dana Shultz explains. Feel free to drizzle the plant-based gravy allllll over your ham, too.

39. Stuffing Muffins

  • Time Commitment: 40 minutes
  • Why I Love It: beginner-friendly, kid-friendly, crowd-pleaser
  • Serves: 12

Why does Thanksgiving get dibs on stuffing? I'm in the mood for this bready, buttery masterpiece year-round. "The best part about this recipe is that I make it in individual portions—stuffing muffins, if you will," McDowell explains. The muffin tin ensures a crispy exterior and moist interior.

40. Broccoli and Cauliflower Gratin

  • Time Commitment: 1 hour and 15 minutes
  • Why I Love It: crowd-pleaser, beginner-friendly, vegetarian
  • Serves: 6

The most delicious way to eat more vegetables? Smother them with Gruyère cheese and heavy cream, duh. Bookmark this now to serve at every future holiday dinner you ever host.

41. Baked Potatoes, Three Ways

  • Time Commitment: 1 hour and 45 minutes
  • Why I Love It: kid-friendly, beginner-friendly, vegetarian
  • Serves: 4

A good baked potato is a no-brainer, but the usual can get a little boring. So instead of going the butter-and-sour cream route, consider these alternatives, topped with creamy mushrooms, spicy Brussels sprouts or balsamic caramelized onions.

42. Zesty Chargrilled Broccolini

  • Time Commitment: 10 minutes
  • Why I Love It: <30 minutes, vegan, <10 ingredients
  • Serves: 4

It’s practically effortless and packed with bright flavor...not to mention nutrients. Oh, and you'll only need five ingredients and ten minutes to pull it off. Are you sold yet, friend?

43. Crispy Mushrooms

  • Time Commitment: 1 hour
  • Why I Love It: vegan, <10 ingredients, beginner-friendly, crowd-pleaser
  • Serves: 4 to 6

Toss cremini mushrooms in olive oil, garlic salt and a little vinegar, then slow roast them in the oven until they turn crunchy and snackable. (Seriously—they're movie snack-level poppable.)

44. Spring Panzanella Salad

  • Time Commitment: 25 minutes
  • Why I Love It: <30 minutes, vegan, crowd-pleaser
  • Serves: 6

Fresh spring produce + zippy mustard dressing + sourdough bread = a salad your guests will actually *want* to eat. Rice vinegar makes the dressing even zippier, while mint offers even more herbaceous magic to the side dish.

45. Chrissy Teigen’s Garlicky Cauliflower ‘Rice’

  • Time Commitment: 20 minutes
  • Why I Love It: <30 minutes, crowd-pleaser, <10 ingredients
  • Serves: 6

This herbaceous pairing is neutral (and pretty) enough to serve with any main, but I think its mild garlicky flavor is quite the match for ham. A mélange of fresh basil, cilantro, scallions and parsley make it decidedly spring-inspired.

46. Spicy Broccoli Sauté

  • Time Commitment: 25 minutes
  • Why I Love It: <30 minutes, <10 ingredients, beginner-friendly, vegan
  • Serves: 4

Once you snag broccoli at the farmers market, odds are you'll have all the ingredients you need. Don't forget to go ham (sorry) with the fried breadcrumbs, made from scratch from a stale loaf of your choice.

47. Asparagus Flatbread

  • Time Commitment: 1 hour
  • Why I Love It: <10 ingredients, beginner-friendly, special occasion-worthy
  • Serves: 4

Much like puff pastry and cauliflower, store-bought pizza dough is endlessly versatile. Top it with the freshest asparagus you can find (might I suggest the farmers market?), season with a few pantry staples and it's ready for your Easter spread.

48. Cauliflower ‘Potato’ Salad

  • Time Commitment: 40 minutes
  • Why I Love It: make ahead, crowd-pleaser, vegetarian
  • Serves: 6

This picnic staple just got the glow-up of a lifetime, and it doesn't include potatoes or mayonnaise. Greek yogurt is the bulk of the dressing, making for a tangy, still-creamy final product. It's a stellar side dish for ham, especially if you're eating outdoors.

49. Crispy Roasted Artichokes

  • Time Commitment: 1 hour
  • Why I Love It: vegetarian, crowd-pleaser, <10 ingredients
  • Serves: 6

When you're craving French fries but want to serve something a little classier, these dangerously poppable artichokes have your back. The recipe calls for fresh artichokes, but canned ones work too, as long as you dry them completely before using.

50. Caesar Pasta Salad

  • Time Commitment: 20 minutes
  • Why I Love It: <30 minutes, crowd-pleaser, kid-friendly, make ahead
  • Serves: 4 to 6

This 20-minute recipe provides all the zing necessary for cutting through the ham's sweetness. Even better, the homemade dressing calls for avocado instead of traditional raw egg. The dressing works with crisp greens and pasta, but also as a dip for veggies, pretzels, pita bread and other dunkable items.

51. Sweet Potato Biscuit Rolls with Honey Butter Glaze

  • Time Commitment: 2 hours and 30 minutes
  • Why I Love It: crowd-pleaser, make ahead, special occasion-worthy
  • Serves: 12

If you're serving ham in the fall, pair them with these light-as-air rolls. Sweet spuds in the dough ensure that they turn out super moist and impossibly fluffy, not to mention vibrantly orange.

52. Masala Smashed Potatoes

  • Time Commitment: 1 hour and 15 minutes
  • Why I Love It: vegetarian, special occasion-worthy, gluten free
  • Serves: 4

The chaat masala in the spiced oil that glazes the potatoes contains amchur, or ground dried mango. It imparts a deliciously sour tang to the yogurt sauce that can hold its own against the main dish.

53. Tomato and Yellow Zucchini Risotto

  • Time Commitment: 1 hour and 15 minutes
  • Why I Love It: vegan, special occasion-worthy, dairy-free
  • Serves: 4

Behold: the creamiest, most delicious summer risotto you've ever tasted. Can you believe it's free of dairy? "You have to cook the zucchini long enough to allow it to break down and become creamy," recipe developer Theo Randall explains.

54. Broccoli Pesto Pasta

  • Time Commitment: 25 minutes
  • Why I Love It: <30 minutes, crowd-pleaser, vegetarian
  • Serves: 4 to 6

Not only is the pesto made from broccoli, but it also contains a second ingredient with enough brininess and salt to stand up against the sweetest glazed ham: green olives. (Capers and lemon juice would be fine substitutes, BTW.)

55. Dorie Greenspan’s Potato-Parm Tart

  • Time Commitment: 1 hour and 20 minutes (plus chilling time)
  • Why I Love It: crowd-pleaser, kid-friendly, special occasion-worthy
  • Serves: 8

Let's face it: When in doubt, potatoes and cheese are the way to go. "To play around with the flavors, replace the potato with an apple, preferably one with red skin," Greenspan suggests. "Or, for fun, make the tart with alternating slices of potato and apple."

56. Roasted Radishes with Butter

  • Time Commitment: 25 minutes
  • Why I Love It: <30 minutes, vegetarian, crowd-pleaser
  • Serves: 6

You know spring has sprung when this underrated root vegetable shows up at the farmers market. Serving them atop a bed of lemon-kissed arugula takes the roasted radishes from a petite snack to a bonafide side.

57. Fall Roasted Vegetable and Lentil Salad with Pine Nut Cream

  • Time Commitment: 45 minutes
  • Why I Love It: vegan, special occasion-worthy, gluten free
  • Serves: 4

Catch me drizzling extra pine nut cream on my ham instead of gravy. (It works wonders as a green salad dressing, egg topper and crudité dip as well.) "If you don’t like cilantro, you can use a combination of dill and parsley for the cream," recipe creator Aran Goyoaga says. "You can also replace the lentils with canned cannellini beans or chickpeas."

58. Buttermilk Skillet Cornbread with Tomatoes and Scallions

  • Time Commitment: 50 minutes
  • Why I Love It: crowd-pleaser, beginner-friendly, vegetarian
  • Serves: 10

Warning: Once your guests try this gussied-up cornbread, they'll expect to see it on the table every Easter. "You could easily swap in another favorite summer vegetable, like cornzucchini or bell pepper," McDowell advises.

59. Fried Cabbage with Noodles and Bacon

  • Time Commitment: 15 minutes
  • Why I Love It: <30 minutes, beginner-friendly, one pan
  • Serves: 4

So much more exciting than the plain boiled kind you've had on St. Patrick's Day before. The leftovers keep in the fridge for up to four days, so go ahead and make a double batch for future noshing.

60. Deb Perelman’s Carrot Tarte Tatin

  • Time Commitment: 1 hour and 5 minutes
  • Why I Love It: crowd-pleaser, special occasion-worthy, <10 ingredients, vegetarian
  • Serves: 6

Consider this the easiest way to make your Easter spread look shockingly gourmet. "Cover­ing [the carrots] with a little goat cheese and a round of prepared puff pastry, popping it into the oven to cook the pastry, then flipping it back over is such a flex," Perelman raves. Spring for slim, multicolored carrots if you can find them.

61. One-Pot Mac and Cheese

  • Time Commitment: 30 minutes
  • Why I Love It: one pot, kid-friendly, beginner-friendly, vegetarian, <10 ingredients
  • Serves: 6

Consider salty, savory ham and creamy, cheesy orecchiette the new PB&J. This crowd-pleaser is only seven ingredients and 30 minutes away. "The trick is to boil the pasta in milk (the natural starches in the pasta help thicken the sauce), then stir in butter and cheese," Gillen explains.

62. Loaded Baked Potato and Cauliflower Soup

  • Time Commitment: 1 hour
  • Why I Love It: crowd-pleaser, <10 ingredients, kid-friendly
  • Serves: 4 to 6

Substitute cauliflower for half the spuds for a lighter take on potato soup. Then, pile on all the essentials: cheddar cheese, bacon and sour cream. (Chives and hot sauce are musts for me, too.)

Additional reporting by Emily Brozyna

32 Leftover Ham Recipes That Taste Just as Good on the Second Day




taryn pire

Food Editor

  • Spearheads PureWow's food vertical
  • Manages PureWow's recipe vertical and newsletter
  • Studied English and writing at Ithaca College