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side dishes to go with Easter Ham?

Hi
Wondering if anyone has any suggestions for a side dish to go with the spiral sliced ham and potatoes Au gratin my sister is making for Easter Sunday. Caveat: must appeal to 1 very picky 6 year old as well as two very picky and non-adventurous 70 year olds. Tall order, I know, but any suggestions??TIA

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  1. Corn pudding goes well with ham as does peas with mint, asparagus, marinated artichokes and fresh green beans almondine

    1. Sigh.... broccoli and cauliflower with cheese sauce. If you must. My parents and my kids love it.

      1. Orange things: Honey and lemon glazed carrots, roasted butternut squash or mashed sweet potatoes with orange zest.

        A nice mixed Spring greens salad, or a spinach salad, while probably not be the 6-year old's choice, but it might make the others happy.

        1 Reply
        1. re: bushwickgirl

          I'm a northerner but greens such as mustard, turnip ,collards etc Now would a child eat those choices ? Ya never know !!!!!

        2. One of our family's traditional Easter sides is Baked Pineapple, a casserole of sorts that uses bread and canned pineapple. Honestly, it's not my cup of tea, but it is a big hit with others.

          Baked Pineapple
          1/2 cup unsalted butter
          3/4 cup white sugar
          3 eggs, beaten
          Dash salt
          5 slices fresh white bread, crusts trimmed off and cubed
          1 (20 ounce) can crushed pineapple, partially drained
          Directions

          1. Preheat oven to 325 degrees.
          2. In a mixing bowl, cream together butter with sugar. Add beaten eggs and beat all together.
          3. Add in the salt, pineapple and bread (mixture will look curdled).
          4. Pour mixture into a 1 1/2 quart ungreased casserole dish. Bake at 325 degrees for 45 - 60 minutes.

          2 Replies
          1. re: TrishUntrapped

            I was going to suggest this also. We called it Pineapple Souffle - but we often had it with ham or ham loaf. It's loaded with sugar and not my cup of tea anymore, but people do love it.

            1. re: lynnlato

              You can easily cut back the sugar to 1/2 cup or even 3 Tbsp.--I've done this successfully, it's one of our favorites! My son is visiting for the holiday weekend and I'm making it this morning per his request.

          2. My mom and grandmom always made German Potato Salad. I wish I had gotten their recipes. But in another link here, some great CH's have posted some ideas.

            http://chowhound.chow.com/topics/698272

            1. hmmmm depends upon what the eaters will eat. You know them better than we do. With ham and au gratin potatoes, you definitely (imho) need something GREEN! Asparagus is finally in season (more or less), but if your folks won't eat it, that's a waste of time. That does look pretty roasted and served on a low platter drizzled with melted butter and sprinkled with sieved hard boiled eggs.

              On the other hand, some cooked greens, such as collards would be delicious. At this time of year, you may be able to find tender baby leaves that you can just quickly saute with garlic.

              1. I make a corn casserole for all the major holidays. We have some pretty picky eaters in my family and everyone loves this dish.

                http://allrecipes.com/Recipe/Awesome-...

                1. +1 for the green beans almondine if the elders would like them.

                  i didn't have picky kids but have run into a number including a few grands who outgrew it. rather than wrack my brain, argue or push i just said that a fruit was as good as a vegetable. lots of little ones really taste the bitter in veggies and it's something they don't tolerate well. i'd go with mandarin oranges packed in juice or sliced apples or apple sauce.

                  1 Reply
                  1. re: appycamper

                    How about a waldorf salad with some toasted candied pecans? I got a great recipe here with jicama, mango red bell peppers, and red onion. It is delicious and very spring like full of beautiful colors, I made mine with an orange juice vinagarette.

                  2. I think it definitely depends on where you are. I'm in SoCal and our weather is lovely this time of year. We were supposed to have some serious rain but, so far, no sign of it. So we go with a cold buffet:

                    • carrot & leek soup that warms in crock pot on buffet
                    • deviled eggs
                    • shrimp ceviche
                    •  commercial HoneyBaked ham
                    • deli tray with cheeses, salamis and sliced roast turkey
                    • homemade rolls made the day before
                    • cold steamed asparagus w/ barely warm (for consistency) hollandaise
                    • roasted Russet potato salad
                    • cole slaw
                    • lemon cake w/ raspberry sorbet
                    • a tray of TJ's French macarons

                    I make things in parts the week prior to Easter (the veggies for the soup base waits in the freezer once puréed, the velouté waits in the fridge, the cream is DIY at the buffet; and so on) . Do my table setting through the week to enjoy the decorative aspect of it as I work. A little last minute shopping for the most perishable things on Sat afternoon. The last cooking I do is baking off the rolls Sat. evening. Assemble the prepared parts, finish setting the table on Sunday AM.

                    Everything is very relaxed and manages to be good as well.

                    1 Reply
                    1. re: rainey

                      corn muffins
                      mac n' cheese (why not)?
                      smashed peas
                      bean dish
                      buttered bread