Day 95–Easter Menu and Honey Dijon Ham

Easter eggs

I love making Easter supper. Maybe it’s the cute bunnies and eggs that decorate our table, maybe it’s the ham. Maybe it’s that all my holiday cooking is a safe 4 months behind me and I’m ready to tackle a big meal again. This year, we are having a locavore Easter feast (dessert is our exception) and I am ready!

The centerpiece of our Easter supper is a locally produced, mini boneless ham from Wilson County. We had one of these back in January and it was AMAZING. The recipe is below. Here is our menu:

  • Honey Dijon ham from Wilson County with NC honey
  • Roasted asparagus from Johnston County
  • Broccoli salad w/organic broccoli from New Hanover County
  • Deviled eggs from Durham
  • Whole wheat buttermilk biscuits w/wheat from Benson and buttermilk from Chapel Hill
  • Nutella silk pie (homemade from grocery store ingredients)

Whether you celebrate Passover, Easter, the Spring Equinox or Earth Day, I hope you have some wonderful celebrations centering on the local spring bounty from your area farms!

Honey Dijon Ham

5-6 lb. boneless, uncooked ham

1/2 c. local honey

3 Tbsp. Dijon mustard

3 Tbsp. brown sugar

1 c. water

  1. Remove ham from refrigerator and packaging and let stand for 60 minutes.
  2. Preheat oven to 325 degrees.
  3. Place ham in a shallow roasting pan. Add water to bottom of the pan and cover the ham with foil.
  4. Bake for 45 minutes covered.
  5. Combine honey, mustard and brown sugar in a small bowl.
  6. Uncover ham and baste with honey mustard. Continue basting every 30 minutes until ham is cooked to an internal temperature of 160 degrees. In my oven, this is about 1.5 hours more.
  7. When ham temperature reaches 160, remove from oven, baste again and let rest 10 minutes.
  8. Carve and serve to your astonishingly hungry family!
Leave a comment


  1. Yummy this sounds delicious. I love ham. Hope to have one this weekend but we will see.

    • I like the small, boneless ham because with just 3 of us, we can’t eat a huge spiral sliced ham unless we make ourselves miserable. Which, we have done 🙂

  2. Your Easter eggs are so so pretty! And I have ham on the brain, although because my brother’s new work schedule is ruining every holiday this year, I’m afraid I won’t get it! We are planning Easter brunch and my mom is hoarding her ham for dinner when my brother wanders home. I’m a little jealous lol

    • That is so funny! Actually, the egg pic is from Wkipedia–we haven’t gotten that organized! We get a small ham from a local farmer and it is just right for the three of us. Those big hams take us forever to eat!

  3. I just found a local meat place today, but they don’t raise their own pigs. I was disappointed but excited about ordering my Thanksgiving turkey from them. Well done on your local Easter feast!

  4. *ahem* Nutella silk pie? I don’t know if I told you but your invitation to this dinner party never arrived 😉
    Everything on your menu sounds scrumptious!

    Happy Easter!
    Choc Chip Uru


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