You bought a bone-in ham from The Local Butcher Shop. Now what?
1. Take Ham out of the refrigerator 2-3 hours before you plan to cook it
2. Pre-heat oven to 300-325F
3. Put the ham on a roasting rack in a pan/ tray
4. Brush with The Local Butcher Shop's cider glaze
If you don't have a brush, you can spoon the glaze on and use a spatula to spread it around.
5. Cook/re-warm ham uncovered until the internal temperature reaches around 160F.
For a half ham (~9 lbs) this should take around an hour and a half. For a whole ham (~18 lbs) it can be around two and a half hours
6. Re-apply the glaze every 15-25 minutes, depending on how glazed you want your ham! It's also good practice to use the glaze/ juices that have dripped off the ham to "re-glaze".
7. When the ham has warmed through, remove from heat and let it rest for 10-15 min before carving.Â
8. Enjoy!
Reheating instructions for the boneless ham that you've acquired.Â
1. Take Ham out of the refrigerator ~1 hr before you plan to cook it
2. Pre-heat oven to 325-350 F (reheat on the higher end for a smaller roast)
3. Put the ham on a roasting rack in a pan/ tray
4. Brush with The Local Butcher Shop's cider glaze
If you don't have a brush, you can spoon the glaze on and use a spatula to spread it around.
5. Cook/re-warm ham uncovered until the internal temperature reaches around 160F.
This can take as little as 45 min for a smaller (~2.5 lb) ham and around an hour and a half for a larger (~6 lb) ham
6. Re-apply the glaze every 10-20 minutes, depending on how glazed you want your ham! It's also good practice to use the glaze/ juices that have dripped off the ham to "re-glaze".
7. When the ham has warmed through, remove from heat and let it rest for 10-15 min before carving.Â
8. Enjoy!
You bought a whole leg of lamb. Now what?
1. (The day before) 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. After about 45 minutes, flip the lamb leg, so that the fat side is up,Â
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 for a med-rare (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