Ham or lamb for Easter?
While ham is popular, both invoke a zealous debate -- no one ever talks about 'the ham of God.'
Classic Easter ham is the Easter gift that keeps on giving because of the many dishes you can make with its leftovers. (Kirsten Luce/Newsday/MCT)
1/4 cup cider vinegar
1/2 cup orange juice concentrate
1 shank-end cooked ham (7 to 9 pounds)
1. Combine sugar, Jack Daniel's, vinegar and orange juice concentrate in a saucepan. Bring to a boil; set aside.
2. Preheat oven to 350 degrees. Score the top of the ham in a diamond pattern, making cuts 1/2 inch deep and an inch apart. In the middle of each diamond, insert a clove. Place ham in a roasting pan and cook until internal temperature reaches 140 degrees, about 11/2 hours. During the last half hour of cooking, baste the ham with the glaze every 10 minutes or so, reserving some of the glaze.
3. Let ham rest at least 30 minutes before serving. Brush with reserved glaze, then slice. Makes 10 to 12 servings.
Roast boneless leg of lamb
A boneless leg of lamb will come rolled and tied by the butcher. You'll need to untie and unroll it to season the interior, and you'll need some butcher's twine (ask the butcher for some) to tie it back up.
1 boneless leg of lamb, 6 to 8 pounds
4 cloves garlic, minced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dried oregano (preferably Greek)
1 tablespoon dried rosemary
1 tablespoon dried thyme
2 cups freshly squeezed lemon juice (10 to 12 lemons)
3 cups dry white wine