Turn to the pig pros at the National Pork Board to discover the perfect formula for an Easter entrée that’s every bit as photogenic as it is succulent. Serve this roast ham with herbs and spring vegetables like new potatoes steamed in their skins, and tossed with chives and butter. Toss in some tender glazed baby carrots and you’ve got a classic spread that won’t disappoint.

Make the most of spring’s garden bounty with a creamy, savory asparagus sauce that complements the ham’s salty, smoky notes, and looks beautiful on the plate.