Yesterday we talked about some of the reasons for Easter food traditions.  Today, we'll look at how you can translate some of those traditions to your table.

The traditional Easter meats are ham and lamb.  If you want to serve ham, I strongly recommend buying a pre-cooked ham so you only have to heat it through.  Much, much faster.  A ham needs a glaze of some sort.  A glaze can be as simple as ginger ale.  I like a mix of flavors in my glaze so I like to do one with brown sugar, whole grain mustard, and cider vinegar.  Another simple glaze is apricot jam.  To allow the glaze to penetrate the ham, I like to score the top in a diamond pattern, then brush the glaze over it.  I brush more glaze on several times as I cook.

I don't cook or eat lamb as a rule, but I have made it in the past.  You can go classic with a roast accompanied by mint jelly.  If you decide on a crown roast, ask the butcher to french the bones.  You can also roast or grill the lamb.  I like to do that in a marinade of garlic, rosemary, olive oil, and lemon.  Make extra marinade and you can brush it on as it cooks. (Never re-use the marinade in which the meat rested.  It isn't safe.)  If you go with grilling, you could do a Mediterranean feast.  I recommend an accompanying salad of Persian cucumbers, tomatoes, and red onion dressed with olive oil, lemon juice, and mint.

Another thing you might want to do for a brunch is set up a charcuterie and cheese board.  Some interesting cheeses, some kielbasa, sopreseta, salami.  Add some artisan breads and good mustards and you have lovely option for your guests.

Tomorrow, we'll look at the non-meat foods.