DIY Traditional Easter Ham and Lamb
Traditional meals prepared by the loving hands of a grandmother, a father or mother, a sister, or a friend mark the memory of a holiday. A savory roast lamb, sweet smoked ham, buttery mashed potatoes, glazed carrots, hot cross buns; all of the wonderful sights, flavors, and smells we think of at Easter time come to mind now.
Continue those traditions, recreate memories, and make new ones for your children; celebrate the holiday with a home prepared, traditional roast of ham or lamb.
The steps to cook either are easier than you think, and the taste, exceptional.
Cooking the Perfect Ham Roast
- Score the ham surface with diamonds, inserting cloves at each diamond center.
- Bake with the cut side down in a shallow roasting pan, uncovered.
- Bake at 325°F. Baking low and slow will help keep the meat tender and moist.
- Figure the bake time to be about 15-20 minutes/pound.
- Dress with a glaze of honey, pineapple, brown sugar, and/or mustard (or however your Grandma used to do it).
- Cook ham until the internal temp reaches 145°F.
Cooking the Perfect Lamb Roast
- Score the leg lamb surface every few inches.
- Slice garlic and set into the scored slits.
- Season generously with salt and pepper all around and set fresh sprigs of rosemary and thyme under and on top of the roast.
- Roast in pan at 350°F for 1.5 - 2 hours.
Cook until internal temperature reads 135°F. **Note that lamb flavor is best when served slightly pink. Do not overcook!**
- Let rest, tented under foil another 10-15 minutes before serving. Temperature should rise to 145°F.
- Slice against the grain to serve.