Grilling up an Incredible Easter Dinner

Why not try a spin on Easter dinner classics using your home propane grill? Here are a few grilling recipes for inspiration.

 

Grilled Easter Ham with Citrus Glaze Recipe

Recipe c/o Mom Endeavors

 

INGREDIENTS

6-7 lb. fully-cooked, bone-in ham, trimmed

1 tbsp. ground coriander

1 tbsp. paprika

1 tsp. cumin

½ tsp. cinnamon

¼ tsp. ground cloves

¼ cup lemon (or other citrus) marmalade

2 tbsp. orange juice

2 tbsp. brown sugar, packed

 

Preheat your propane home grill to medium-hot (375-425 degrees F). Prepare your grill for indirect cooking: Turn off the center burner. Make sure your drip tray is clean and in place.

 

Score a diamond pattern into the ham about 1/8-inch deep into any fat. In a small bowl, combine the coriander, paprika, cumin, cinnamon and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in the center of the grill. Cover and cook, until the internal temperature of the ham reaches 140 degrees F (about 1 ½ to 2 hours, or 15-18 minutes per pound).

 

In a small bowl, combine the marmalade, orange juice and sugar. Brush the mixture over the ham. Cover and grill 5 minutes until the glaze is lightly caramelized. Remove the ham from the grill, transfer to a cutting board and let rest for 15-30 minutes.

 

Grilled Lamb Chops

Recipe c/o Food Network

Serving Size: 6

 

INGREDIENTS

2 large garlic cloves, crushed

1 tbsp. fresh rosemary leaves

1 tsp. fresh thyme leaves

Pinch of cayenne pepper

Coarse sea salt

2 tbsp. extra-virgin olive oil

6 lamb chops, about ¾-inch thick

 

In a food processor fitted with a metal blade, add garlic, rosemary, thyme, cayenne and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

 

Heat your propane gas service grill over high heat, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 ½ minutes for medium.

 

Grilled Sweet Potatoes with Apples

Recipe c/o AllRecipes.com

Serving Size: 4

 

INGREDIENTS

2 large sweet potatoes, sliced

1 apple, peeled, cored and thinly sliced

Ground cinnamon to taste

White sugar to taste

½ cup butter

 

Preheat your home propane grill to medium heat. In a bowl, toss the sweet potato and apple slices with cinnamon and sugar. Divide the mixture into 4 portions, placing each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion.

 

Place foil packets on grill, and cook 40 minutes, turning every 5-10 minutes until potatoes and apples are tender.

 

Grilled Butter Pecan Pound Cake

Recipe c/o Busy Cooks

Serving Size: 8

 

INGREDIENTS

10 oz. frozen loaf pound cake, thawed

½ cup butter

¼ cup brown sugar

¼ tsp. cinnamon

1 cup chopped pecans

½ cup caramel ice cream topping

 

Cut pound cake into 8 slices. In small bowl, combine butter, brown sugar and cinnamon, and mix to combine. Spread on one side of pound cake and cover the butter mixture with chopped pecans. Grill cake slices on medium heat on propane home grill for 2-3 minutes per side, turning once, until cake is heated and pecans are browned and fragrant. Drizzle with ice cream topping to serve.

 

Have you fired up your residential propane grill yet this spring? Share your favorite recipes on our Facebook page.

 

– The Thompson Team