I don’t eat a lot of meat, but there are certain dishes that I really look forward to. An Easter Ham is something I truly enjoy. This year holidays have collided on our family calendar and we are going to be celebrating a certain curly haired child’s birthday (four years old!) on Easter Sunday. Ham, unfortunately, is not on the top of the birthday girl’s meal wish list, but since I was not willing to skip it entirely, I cooked Ham for Sunday dinner last weekend – a little Pre-Easter meal if you will.
- Spiral Sliced Ham with Spicy Apricot Glaze from The Family Kitchen
- Sweet Ale Glazed Pork from Dine and Dish
- Garlic and Rosemary Ham from Katie Brown Home Workshop
- Cola Pineapple Glazed Ham from Steamy Kitchen
To go with my Ham, I made a delicious side of Roasted Red Grapes with Potatoes and Thyme. If you’ve never roasted potatoes with grapes, I highly recommend trying this. While roasting, the grape juice mingles with the potatoes in the most delicious way! This is a quick and easy way to create a very impressive Easter Side Dish.
Roasted Red Grapes with Potatoes and Thyme
1 pound red potatoes
1 pound extra large red grapes
3 tablespoons chopped fresh thyme
1/3 cup extra virgin olive oil
salt and pepper
Preheat oven to 450 degrees Fahrenheit. Grease a large baking sheet.
Wash and dice red potatoes – keep the potato pieces small, about the same size as the grapes. Wash grapes, leaving stems intact. Arrange grapes and potatoes together on baking sheet. Drizzle with olive oil then sprinkle evenly with thyme. Salt and pepper as desired.
Bake for approximately 20 minutes or until potatoes are soft and browned and the grapes begin to burst. Remove from oven and let cool slightly before serving. Makes approximately 6 servings.
You can win a ham for your Easter celebration this year! The National Pork Board is offering a Ham to one lucky reader (in the United States) here at Some the Wiser. The giveaway will close Thursday, April 5 at 12 PM MST.
Leave a comment on this post and tell me:
What are your favorite Easter or Spring side dishes?
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(I was provided with a review product and giveaway fulfillment from the National Pork Board, but all opinions, ideas, and experiences with the product are my own.)