We found the decorations and recipes for those seeking budget-friendly Easter dinner ideas. Learn how to make a scrumptious Dr Pepper Glazed Ham for an easy and economical Easter dinner.
Tableware
You can often find fun plates at secondhand stores for relatively cheap. Don’t box yourself in by thinking monochromatically – mix and match the plates and utensils; it adds contrast and makes the table more fun.
Centerpiece
Use a centerpiece to bring the table together. Use sheet moss as an inexpensive base and add whatever decorations you deem fit.
Plastic eggs are a good choice if you’re hosting children and pets. Otherwise, a few dyed eggs would be fun to throw into the mix.
Banners
Easter banners aren’t hard to find; you just need to keep your eyes open and look in the right places. Otherwise, it’s easy to make your own!
String some plastic eggs together and hang them throughout your apartment.
The decorations are great, but the food is the real showstopper! Here’s how to seal the deal on a budget-friendly Easter dinner.
How to Make Dr Pepper Glazed Ham
You will need the following:
One picnic ham (five to ten pounds)
Whole cloves
1 ½ cups brown sugar
¼ cup Dijon mustard
12-ounce can Dr Pepper
Three tablespoon apple cider vinegar
Steps
Preheat the oven to 350 degrees and score the ham with a diamond pattern about one-quarter of an inch deep. Set a clove in the center of each diamond.
Center the ham in a roasting pan with a rack and tent it with foil. Then, bake for one and a half to two hours (or until the center is 100 degrees Fahrenheit – about 17 minutes per pound).
Mix the brown sugar, mustard, Dr Pepper, and apple cider vinegar in a medium saucepan while the ham bakes. Simmer the mixture until it is syrup-like and reduced into a glaze (approximately 10 minutes).
After the ham bakes for about two hours, remove it from the oven, remove the foil, and apply the glaze with a brush. Put it back in the oven uncovered for 20 minutes and take it out to apply more glaze. Repeat the process until the ham is glossy, then let it rest for 15 to 20 minutes before cutting.
Choose some vegetables to serve alongside the ham. Maple glazed carrots, grilled asparagus salad, and Fleming’s Steakhouse signature potatoes are excellent choices.
Maple Glazed Carrots
You will need the following:
• One bunch of uniformly sized carrots
• Two tablespoon butter
• Two tablespoons pure maple syrup
• 1/4 cup slivered almonds
• 1/2 teaspoon salt
Steps
Begin by heating a large skillet, preferably a Dutch oven, on medium heat. Melt the butter in the skillet and let it cook for a few minutes until it reaches a golden-brown color.
Next, add the carrots to the skillet and toss them every minute or so while cooking for approximately five minutes. Add the slivered almonds, maple syrup, and salt to the pan.
Continue cooking the carrots for another three to five minutes until the glaze has become sticky and sweet and the carrots have become fork-tender.
Grilled Asparagus Salad
You will need the following:
1 pound asparagus
Two tablespoons olive oil
Kosher salt and black pepper, to taste
2 cups arugula
1 cup pea shoots (or bean sprouts)
One teaspoon fresh chives, thinly sliced
Vinaigrette:
Three tablespoons fresh lemon juice
Zest from 1 lemon
1/3 cup olive oil
One small shallot, finely minced
Three teaspoon honey
Kosher salt and black pepper, to taste
Steps
To start, preheat your stovetop grill pan on high. Then, prepare the asparagus by breaking off the tough ends of each spear.
Toss the asparagus with olive oil and sprinkle with salt and pepper. Grill the asparagus for 5 to 10 minutes, flipping every few minutes, until they are browned and tender.
Next, make the vinaigrette by whisking together lemon juice, zest, olive oil, shallots, honey, salt, and pepper. Layer arugula and pea shoots (or bean sprouts) on a serving plate and top with the grilled asparagus. Finally, drizzle the vinaigrette over the asparagus and sprinkle fresh chives.
Fleming’s Steakhouse Signature Potatoes
You will need the following:
1/4 cup butter
Three small leeks, white part only, sliced
Two medium jalapeno peppers, seeded and finely diced
1 1/2 teaspoons kosher salt
One teaspoon black pepper
2 cups heavy cream
1 1/2 cups half-and-half
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
3 pounds russet potatoes, thinly sliced
Steps
To begin, preheat your oven to 350 degrees. Then, melt butter in a Dutch oven on medium heat. Add leeks and the following three ingredients and sauté for 4 minutes or until tender.
Add cream and half-and-half and bring the mixture to a simmer. Once it simmers, remove it from the heat and add cheeses, stirring until they melt.
Toss potatoes into the cream mixture gently. Pour the mixture into a lightly greased 13 x 9-inch baking dish and cover it with aluminum foil. Bake for 1 hour.
Remove the foil and bake for 15 minutes or until the dish is lightly browned. Allow it to stand for 5 minutes before serving.
Now that you know a delicious budget-friendly Easter dinner, dive into our blog to learn more apartment living tips!
