Classic Easter ham

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 cup extra-virgin olive oil

1. Preheat oven to 350 degrees. Untie lamb, and spread it out on a work surface and note how it was rolled, i.e., which edge was inside, which was outside. Smear garlic into surface, then sprinkle on salt, pepper and dried herbs. Roll lamb back up and tie with butcher's twine. Roll does not have to be tight or neat.

2. Place on a rack in a roasting pan. Pour the lemon juice, wine, 2 cups water and, finally, the olive oil over the lamb. Cover loosely with foil and cook for 21/2 hours, basting occasionally with pan juices. Remove foil and cook 30 minutes longer. Let rest at least 30 minutes, then slice and serve with pan juices. Makes 8 to 10 servings.

Here is a side dish to go with each

Braised cabbage (for the ham)

The trick to this simple side dish is to not overcook the cabbage.

1 large onion, diced
1 green bell pepper, diced
2 tablespoons vegetable oil
1 medium head cabbage, diced
1 (8-ounce) can stewed tomatoes
1 teaspoon crushed red pepper
Salt and pepper

1. In a large, wide saucepan (with a tight-fitting lid) over medium heat, saute onion and pepper in oil until they are translucent; they should not brown.

2. Add cabbage, tomatoes and red pepper. If there isn't enough liquid in the pan so that about half the contents are submerged, add a few spoonfuls of water. Turn up heat and bring to a boil, stirring occasionally. When liquid boils, cover pan and set aside for at least 15 minutes. Season with salt and pepper. Makes 8 to 10 servings.

Lemon potatoes (for the lamb)

2 cups freshly squeezed lemon juice (10-12 lemons)
3 cups extra-virgin olive oil