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

leg of lamb

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

For carving instructions, look here