When you apply a glaze, be sure to score the ham first. Taking the time to create those diamond-shaped cuts in the meat ensures the flavors your adding will permeate the whole ham and not just the exterior.
Apricot-cherry glaze
1/2 cup apricot preserves
1/2 cup cherry preserves
1 tablespoon lemon juice
Peach-pineapple Glaze
1 8 can crushed pineapple,
undrained
1/2 cup peach preserves
2 tablespoons cider vinegar
1/2 teaspoon ground ginger
Lemon-mustard Glaze
1/2 cup lemon curd
1/4 cup Dijon-style mustard
4 cloves garlic, minced
Apple Cider Glaze
1/2 cup apple cider
1/4 cup honey
1/4 cup butter
Mint and Lemon Sprinkle
1/2 cup snipped fresh mint
1 tablespoon shredded lemon
peel
2 cloves garlic, minced
Place ham on rack in roasting pan. Bake in 325 degrees F oven 2-14 to 2-34 hours or until thermometer registers 140 degrees F. Brush ham with desired Holiday Glaze during last 20 to 30 minutes.
Here are directions for glazes:
Apricot-cherry glaze
In bowl stir together apricot preserves, cherry preserves, and lemon juice. Makes 1 cup glaze.
Peach-pineapple Glaze
In saucepan combine the undrained pineapple, peach preserves, cider vinegar, and ground ginger. Cook and stir over medium heat until heated through. Makes 1-14 cups glaze.
Lemon-mustard Glaze
In bowl stir together lemon curd, mustard, and garlic. Makes 3/4 cup glaze.
Apple Cider Glaze
In saucepan combine apple cider, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Makes 3/4 cup glaze.
Mint and Lemon Sprinkle
Combine mint, lemon peel, and garlic.
Tip: If your ham weighs more than 8 pounds, cover it loosely with foil during the first 1 hour of roasting. This will prevent it from drying out.
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Easy leg of lamb! Perfect for Easter dinner!
1 (5 1/2 pound) boneless leg of
lamb, tied in netting
20 cloves garlic, or more to taste
garlic powder, or to taste
10 fresh rosemary sprigs
Preheat oven to 325 degrees F (165 degrees C).
Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours.
Cover in aluminum foil; rest meat until thermometer reads 135 degrees F before carving.
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Begin with a brisket that’s been trimmed of all fat. NOTE: do not buy a “Corned Beef Brisket”.
The sauce/marinade is the easiest thing in the world: a bottle of ketchup and packet of dry onion soup mix. Add a good cup of water to make the consistency a little more pourable. There are some ketchups and onion soup mixes that are kosher for Passover, if needed. You can also substitute bottled chili sauce for the ketchup for a slightly different flavor.
Pour marinade over the meat; Turn the meat over to adequately coat on both sides. Then cover the meat tightly with aluminum foil. Stick the pan into the fridge for at least 12 hours—24 hours is better.
When you’re ready to cook it, stick the pan directly into a 275-degree oven. Keep it tightly covered in foil. Halfway through the cooking time, around 3 hours—remove pan from oven and carefully flip the brisket to the other side, to make sure the other side of the meat stays flavorful and moist.
After around eight hours of cooking, make sure it’s done by inserting two forks and pulling in opposite directions. The meat should separate and pull apart easily. If it feels tough or meets with much resistance, just return it to the oven for another 45 minutes or so.
When the meat’s nice and tender, remove it from the pan and place it on a cutting board. Just slice it up using a very sharp knife, in the opposite direction of the grain.
When it is all sliced, scoop it up with a large spatula and return to pan with the sauce. Cover with foil and just keep it warm until it’s time to serve. You could serve it with noodles, rice, or potatoes. The sauce makes the meal.
Next Week: Easter Brunch and Desserts