Black Pepper Maple Ham or Boneless Smoked City Hams
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…
1. Preheat oven to 325 F.
2. Unwrap ham and place in shallow roasting pan on roasting rack.
3. Cover bottom of pan with water. (Optional: instead of water, use stock, cider, wine, or root beer mixed with water.)
4. Cover ham and roasting pan with a "tent" of aluminum foil, and seal edges of aluminum foil tightly around rim of roasting pan. Bake for approximately 12-15 minutes per pound.
5. With about 30 minutes left in heating time, remove ham from oven and baste with juices from pan + St. Elmo Root Beer Glaze (only included with Black Pepper Maple Hams). Return ham to oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
6. Final internal temperature of ham should reach 140 F. Remember, ham is already fully cooked, but heating to this temperature helps ensure it’s warm throughout.
7. Remove ham from oven and allow it to rest for 15 minutes before slicing.
Optional: serve any leftover St. Elmo Root Beer Glaze on the side. (only included with Black Pepper Maple Hams)
Prime Rib Roast: bone-in or boneless ribeye roast
Pull your roast from the fridge and let rest uncovered at room temp for about an hour. Cover your roast with olive oil, coarse ground pepper, and kosher salt, and place on the rack of a roasting pan.
Preheat oven to 450F.
Cook your prime rib at two temperatures: first at the high heat of 450F, which will help get a nice sear on the outside of your meat and lock in its juices, and then at 350F to finish cooking. After about 30 minutes at 450F, reduce the oven temp to 350F and continue cooking until your meat thermometer reads:
Medium-rare — about 110F
Medium — about 120F
Medium-well — about 130F
Well — about 140F
Remove your roast from the oven and wrap with tin foil to let rest for 15 minutes before carving and serving.
Roasting Raw Whole Turkey
Watch Chris' brining & roasting video and get his turkey brining recipe.
Let your turkey come to room temperature (about 1 hour) and warm your oven to 375°F. Roast the bird for about 20 minutes then lower oven temperature to 325°F. Bake until skin is a light golden color then cover loosely with foil. During last 45 minutes of baking, remove the foil to finish browning skin. Basting isn't required but promotes even browning. When the turkey is done, remove it from the oven and allow to it stand loosely covered with tin foil for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat and makes for easier carving. The only true test for doneness is the temperature of the meat (not the color of the skin or juices). The turkey is done when the meat reaches an internal temperature of 165°F. To get an accurate reading, be sure that your thermometer is not touching the bone.
Roasting Raw Turkey Breasts: https://www.gordonramsay.com/gr/recipes/turkey-breast-and-gravy/
Whole Smoked Turkey or Smoked Turkey Breast or Herb & Spice Roasted Turkey
Your smoked turkey, smoked turkey breast, or herb & spice roasted turkey is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…
1. Store your smoked/ roasted turkey or breast in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour.
2. Heat oven to 300-325°F. Rest the turkey in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.)
3. Cover the turkey loosely with tin foil and heat to an internal temperature of about 160-165°F. On average, it will take about 17 minutes per pound to warm your smoked turkey or smoked turkey breast to this internal temperature. Remember that your smoked turkey/breast is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout.
4. Remove the turkey from the oven and carefully remove the tin foil. Baste the skin of the turkey with butter and/or stock and drippings from the pan.
5. Increase the oven temperature to 425°F and pop the uncovered turkey back in the oven until it begins to show your desired shade of browning.
Pimento Cheese Stuffed Boneless Pork Loin Wrapped in Bacon
Let come to room temp (about 1 hour). Sear on all sides in oil in a saute pan. Transfer to a pan with a roasting rack and cover loosely with tin foil. Roast in pre-heated 375F oven for about 30-45 minutes or until internal temperature reaches 145F. Let rest 10 minutes before slicing.
Lamb Shoulder Stuffed with dried mission figs, marcona almonds, caprini goat cheese
Let come to room temp (about 1 hour). Season with salt and pepper. Sear on all sides in oil in a saute pan. Transfer to a pan with a roasting rack and cover loosely with tin foil. Roast in pre-heated 350F oven for about 30-45 minutes or until desired doneness. Let rest 10 minutes before slicing.
Whole Red Snapper stuffed with lemon and herbs
Brush outside of the fish with oil and season with salt and pepper. Roast in pre-heated 425F oven for 20-30 minutes or until internal temperature reaches 145 and the flesh flakes easily. (Cover loosely with tin foil if browning too much before final cooking time is reached.)
Pork Crown Roast
Let come to room temp (about 1 hour). Season with salt and pepper. Roast in a pre-heated 450F oven for about 15 minutes then reduce oven temperature to 325F. Continue baking until internal temperature reaches 145F (likely 2 hours or more but depends on your oven). Let rest for 20 minutes covered loosely with tin before slicing.
