You bought a holiday ham from The Local Butcher Shop. Now what?
1. Take Ham out of the refrigerator 2-3 hours before you plan to warm it
2. Pre-heat oven to 300 degrees
3. Put the ham on a roasting rack in a pan
4. Brush with The Local Butcher Shop's "special ham glaze"
To make your own, look here.
If you don't have a brush, you can spoon the glaze on and use your hands to spread it all over
5. Cook/re-warm ham uncovered until thoroughly warmed
For a 6 pound ham this should take up to an hour and a half. For a whole ham (12 lbs or so) it could take up to two hours
Re-apply the glaze every 15-20 minutes
6. Serve immediately or let it rest in a warm place
You bought a whole leg of lamb. Now what?
1. Thoroughly season the lamb with salt and pepper
Chop Rosemary finely
Mortar a few cloves of garlic into a gooey state
Add the garlic goo and the rosemary to some olive oil
Smear the mixture all over the lamb
Cover the lamb with plastic wrap and put it in the refrigerator over night
2. Pull the lamb leg out of the refrigerator 2-3 hours before you plan to cook it to bring it up to room temperature
3. Pre-heat the oven to 350 degrees
4. Put the lamb on a roasting rack on a pan, fat side down
Put the lamb leg into the oven with the exposed bone towards the back of the oven
5. Flip the lamb leg, so that the fat side is up, after about 45 minutes
6. Cook for another 30 minutes
With a meat thermometer, check for done-ness by inserting the thermometer in the area that is the widest
The thermometer tip should hit the bone
Cook until the thermometer reads 125 degrees (probably another 15 minutes or so)
7. Pull the leg out of the oven
Let it rest on the rack for at least 15 minutes