Will you be serving a Glazed Ham or Leg of Lamb from The Local Butcher Shop this Easter Sunday? Here are our tips and tricks for cooking your holiday roast.
- Take the ham out of the refrigerator 2-3 hours before you plan to warm it.
- Pre-heat oven to 300 degrees.
- Put the ham on a roasting rack in a pan.
- Brush with The Local Butcher Shop’s “Holiday Ham Glaze”. If you don’t have a brush, you can also spoon the glaze on and use your hands to spread it all over the ham. Want to make your own glaze,? Here’s our recipe.
- Cook/re-warm the ham uncovered until thoroughly warmed. Re-apply the glaze every 15-20 minutes while cooking. 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.
- Serve immediately or let it rest in a warm place until ready to serve.
Roasted Leg of Lamb
- Thoroughly season the lamb with salt and pepper. Finely chop a few sprigs of rosemary. Mortar a few cloves of garlic into a gooey state. Add the garlic goo and the rosemary to some olive oil and smear the mixture all over the lamb.
- Cover the lamb with plastic wrap and put it in the refrigerator over night.
- Pull the lamb leg out of the refrigerator 2-3 hours before you plan to cook it to bring it up to room temperature.
- Pre-heat the oven to 350 degrees.
- Place 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.
- After about 45 minutes, flip the lamb leg, so that the fat side is up, and 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).
- Pull the leg out of the oven. Let it rest on the rack for at least 15 minutes before carving. For carving instructions, look here.