Easter Ham + Sides Dinner for 4-6
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Not eligible for shipping to CanadaWhether it’s a potluck with friends or family or a more intimate gathering, bring a little Louisiana flavor to your Easter feast! Cochon Butcher’s baked Easter ham is finished with Louisiana Steen’s cane syrup glaze for that perfect sweet & savory balance with every juicy bite. The ham is accompanied by a rich and creamy mac and cheese & tangy Butcher bacon braised collard greens – these two may just steal the show! And no meal is complete without soft, buttery dinner rolls to sop up the juices.
Cochon Butcher, a hybrid New Orleans butcher shop/restaurant opened in 2009, is home to some of the Crescent City’s best house-made charcuterie and creative sandwiches. Chef-owners Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants, and they’ve won multiple James Beard Awards.
This package serves 4-6 people and includes
- Butcher Ham (5 lbs.)
- Cane Syrup Glaze (4 oz.)
- Mac & Cheese (1 qt.)
- Bacon Braised Collard Greens (1 lb.)
- 12 Dinner Rolls
- Items ship fresh with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator.
- Items may be stored for up to 3 days in the refrigerator.
To Serve
Ham
- Allow ham to thaw completely in the refrigerator overnight.
- Preheat oven to 325°F.
- Place the ham on a roasting pan, lightly glaze it with 1/3 of the cane glaze, and place it in the center of the oven.
- Glaze the ham again after 10 minutes, using another 1/3 of the glaze.
- Repeat after another 10 minutes, using up the remaining glaze.
- Begin checking the ham, heating it until it reaches an internal temperature of 145°F on an instant-read thermometer.
- Serve and enjoy!
Mac & Cheese
- Preheat oven to 350°F.
- Remove contents from container & place in an oven safe container.
- Bake until golden brown, warm & bubbly, approx. 30 minutes.
- Serve and enjoy!
Bacon Braised Collard Greens
- Remove contents from container & place in a medium-size pot.
- Heat slowly over low heat, stirring occasionally until hot (approx. 15 minutes).
- Serve and enjoy!
Dinner Rolls
- Preheat oven to 350°F.
- Remove dinner rolls from the plastic bag.
- Wrap with foil & heat until warm, approx. 5-10 minutes.
- Brush with melted butter (not included).
- Serve and enjoy!
- Butcher Ham – Pork Coppa. Brine: Water, Salt, Brown Sugar, Peppercorns, Chili Flake, Garlic, Parsley, Thyme, Clove, Juniper. Glaze: Steen’s Cane Syrup, Cane Vinegar, Butter, Butcher Creole Mustard
- Mac ’n Cheese – Elbow Pasta, Milk, Heavy Cream, White Cheddar, Onions, Garlic, Butter, Flour, Salt, Pepper, Hot Sauce, Cayenne
- Collard Greens – Collard Greens, Onion, Garlic, Bacon, Chicken Stock, Salt, Hot Sauce, Black Pepper, Apple Cider Vinegar
- Dinner Rolls – Flour, Shortening, Water, Butter, Egg, Yeast, Sugar, Salt
A New Orleans Icon From James Beard Award-Winning Chefs
A New Orleans Icon From James Beard Award-Winning Chefs
In the New Orleans food world, Cochon Butcher sits at the top of the heap. Not only is this hybrid butcher shop/restaurant a must-visit for any tourist on the prowl for the Crescent City’s best eats, it’s also a lively local standby for house-made charcuterie and crave-worthy sandwiches. The chef-owner duo of Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants including Peche, Herbsaint, and the next-door Cochon, and they’ve won multiple James Beard Awards and been awarded with the 2025 Michelin Guide Bib Gourmand for their efforts.
At Cochon Butcher, the capicola, mortadella, and salami in their legendary muffuletta are house-cured, their housemade boudin and other Cajun sausages like chaurice and andouille are authentically old-world, and “Le Pig Mac” is one of New Orleans’ best burgers.
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