Table of contents

The mains

It’s not Easter without a showstopper. Whether you’re Team Lamb or Team Ham, these roasts are designed to elicit gasps when they hit the table.

Slow Roasted Boneless Leg of Lamb

Even if you’re new to roasting lamb, this one is a cinch to pull off. Just 4 ingredients and 15 minutes of effort to a wow-worthy meal.

1 hr 50 mins

Lamb centerpieces

Ham stunners

Roasting & timing charts

The times, temperatures, and weights are standard, so if you’re not up for using a recipe and want “just the facts, ma’am,” you’re golden with the charts below.

Because my goal is always to give you options, opportunities for learning, and variety, I created a collection of lamb and ham recipes that highlight different techniques, which affect the temperature and timings. So, please always check the recipe from this site that you’re using for the final word in temps and times.

Leg of lamb roasting times (325°F / 163°C)

This is the traditional method, which uses a consistent, moderate temperature to achieve a pink, juicy interior.

WeightBone-In (Medium Rare)Boneless (Medium-Rare)
3 to 4 lbs1 hr to 1 hr 15 mins45 mins to 1 hr
4 to 6 lbs1 hr 15 mins to 1 hr 45 mins1 hr to 1 hr 30 mins
6 to 8 lbs1 hr 45 mins to 2 hrs 15 mins1 hr 30 mins to 2 hrs
8 to 10 lbs2 hrs 15 mins to 2 hrs 45 mins(It’s unusual to get a boneless leg this large
  • Medium-Rare Target: Pull the lamb when the internal temperature reaches 130°F to 135°F. It will rise to 145°F while resting.
  • Medium Target: Pull at 140°F to 145°F.
  • Resting is mandatory: Let the meat rest for 20 minutes before carving to keep the juices inside the roast, not on the cutting board.
  • Boneless Note: Rolled and tied boneless legs cook faster than their bone-in counterparts. Check early!

Holiday ham cooking times (325°F / 163°C)

Ham TypeWhole/Half HamTotal Time (approx.)
Spiral Sliced (Pre-Cooked)7 to 10 lbs1 hr 15 mins to 1 hr 45 mins
(10-12 mins per lb)
Whole/Half Ham (Cook-Before-Eating)10 to 14 lbs 3 hrs to 3 hrs 45 mins
(18-20 mins per lb)
Fresh Ham (Uncured/Raw)10 to 14 lbs4 hrs to 5 hrs
(22-26 mins per lb)
  • Spiral Hams: These are already fully cooked. Your goal is to just warm them through to an internal temperature of 140°F. Do not overcook or they will dry out.
  • Cook-Before-Eating Hams: These have been cured but not fully cooked. Roast until the internal temperature reaches 145°F.
  • Fresh Hams: This is raw pork leg (like a large pork roast). Roast until the internal temperature reaches 145°F.
  • Glazing: Apply your glaze during the last 20 to 30 minutes of cooking to prevent the sugars from burning.

Using a Thermometer for lamb & ham

Use a reliable meat thermometer inserted into the thickest part of the meat, making sure to avoid bones and fat. This my top pick for instant-read thermometers.

For a leg of lamb, check the temp in multiple spots to ensure even cooking and pull it at the target internal temperature for your desired doneness (130-135°F for medium-rare).

For ham, the target temp depends on the type: pre-cooked hams should be warmed to 140°F, while cook-before-eating or fresh hams must reach a safe internal temperature of 145°F. Always let the meat rest after cooking; pull it a few degrees early to account for carryover cooking.

In a rush? I get it. Here are the heavy hitters and fan favorites you’re probably looking for right this second.

Easter brunch & egg-stravaganza

Let’s be honest: the best part of Easter might just be the meal before the big meal. From savory stratas to custardy French toast, this is how you win the morning.

Croque Monsieur Casserole

One of France’s greatest innovations, the croissant, meets its match in this croque monsieur casserole filled with ham, cheese, and a milky béchamel.

9 hrs 15 mins

Easter fun for the kids

Whether they’re hunting for eggs or helping in the kitchen, get the little ones involved with these fun, kid-friendly projects.

Naturally Dyed Easter Eggs

Ditch the fizzy artificially dyed tablets for something more natural. And inexpensive. And made from kitchen scraps you’d otherwise toss in the trash.

45 mins

Good Friday & seafood mains

If you’re observing traditions—or just love seafood—these dishes prove that skipping meat doesn’t mean skipping flavor. (My Vovó would approve.)

Easter SOS: help for the freaked-out cook

Step away from the ledge. I repeat: Step away from the ledge! I’ve made every mistake in the book so you don’t have to. Here’s how to fix it before the guests arrive.

Your Easter questions, answered

Everyone thinks Thanksgiving is the BIG FOOD DAY, but Easter dinner—or that legendary mid-day brunch—is right up there. Whether you’re wrestling with a leg of lamb, glazing a massive ham, or just trying to get those deviled eggs to peel perfectly, I’m here to make sure you look like a pro. Here are the answers to our most frequently asked questions on preparing, cooking, and serving a spectacular Easter feast.

How much ham or lamb should I buy per person?

For a bone-in ham or leg of lamb, plan on 3/4 to 1 pound per person. If you’re going boneless, 1/2 pound per person is usually plenty. Remember, leftovers are half the fun, so I always lean toward the larger side. Check out my guide to buying a holiday ham for more specifics.

What’s the best way to cook a spiral ham without drying it out?

The biggest mistake people make is thinking they’re “cooking” a spiral ham. You’re just reheating it! It’s fully cooked. (Pink swear.) Wrap it tightly in foil, add a splash of water or apple cider to the bottom of the pan, and keep the oven at a low 325°F (163°C). Only apply your glaze in the last 20 minutes to 30 minutes.

How do I know when my leg of lamb is actually done?

Ok, I’m going to sound like a broken record, but… Stop guessing and use a digital thermometer. For a perfect medium-rare, pull the lamb out of the oven when it hits 130°F to 135°. The temperature will rise to the sweet spot of 145°F while it rests. If you’re nervous about it, follow this slow-roasted lamb method—it’s foolproof.

Can I make my Easter side dishes ahead of time?

Absolutely, and, yes, you should. In fact, I insist on it for my own sanity. Most casseroles, like creamy-dreamy scalloped potatoes or gooey macaroni au gratin, can be assembled a day ahead and baked off before dinner. Even these spicy deviled eggs can be prepped 24 hours in advance—just keep the filling and the whites separate until you’re ready to serve.

How do I get hard-boiled eggs that actually peel easily?

It’s all about the temperature shock. Don’t start them in cold water. Steam them or carefully lower them into already-boiling water, then move them immediately to an ice bath. I have a whole video tutorial on how to steam eggs that will save your manicure and your patience.

How long can I keep Easter leftovers in the fridge?

Most Easter leftovers—ham, lamb, and sides—will stay fresh in sealed containers for 3 to 4 days. If you can’t finish that ham by Wednesday, dice it up and freeze it! It’s perfect for future split pea soup or breakfast strata.

A glazed spiral cut ham on a white platter with a carving knife and fork nearby.

Classic spring side dishes

Sure, the roast gets the glory, but the sides do the heavy lifting. Bright, fresh, and vibrant—these dishes scream “Spring!” (even if the weather outside doesn’t).

If you don’t end the meal with a mild sugar coma, did you even celebrate? From towering coconut cakes to zesty lemon bars, this is the grand finale.

Old-Fashioned Coconut Cake

Layers of vanilla cake take turns with oodles of coconut filling and the whole shebang is slathered with fluffy white icing. Uh, yes please!

2 hrs

Leftover ham love

You bought too much ham. (We purposely do!) Here’s how to turn that “Monday problem” into a week of delicious meals that don’t feel like leftovers.

And, without further ado, may I present the rest of our Easter line up!

All Easter Central: Recipes, Techniques & Tips