Heating Easter Hams and Chris' recipe for Roast Leg of Lamb

EASTER HAMS:
Black Pepper Maple Hams, Bourbon Hams, Applewood Smoked City Hams

Your ham is fully cooked. If you'd like to serve it warm, here's how we recommend heating it up:

1. Remove ham from the fridge and allow to come to room temp. Preheat oven to 325 F.
2. Open the ham package and reserve any juices for basting.
3. Place ham in a shallow roasting pan on a roasting rack.
4. Cover the bottom of the pan with water (you can also use stock, wine, or cider).
5. Cover the ham and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil tightly around the rim of the roasting pan. Bake for approximately 12 minutes per pound.
6. With about 30 minutes left in your cooking time, remove the ham from the oven and baste with juices from the pan. Return the ham to the oven uncovered and continue heating. Basting can be repeated several times during those last 30 minutes.
7. The final internal temperature of the ham should reach 140 F. Remember, the ham is already fully cooked, but heating to this temperature helps ensure that it’s warm throughout.

ALL-IN-ONE LAMB MARINADE

If you purchased the Lamb Marinade, store it in the fridge until ready to use. Empty the entire contents onto a Leg of Lamb and rub all surfaces of the meat with the marinade. Allow it to rest covered in the refrigerator for at least 6 hours or overnight. Remove from refrigerator and allow to rest at room temperature for about an hour hour. To roast, continue with Step 2 in the recipe’s instructions below.

ROASTED LEG OF LAMB
WITH SHERRY VINEGAR & HERB PAN SAUCE

a holiday recipe from Goose owner and chef, Chris Eley

1 bone-in or boneless leg of lamb
1 lamb marinade kit (pre-order item at Goose the Market)
(if you don’t have a marinade kit, prepare a combination of fresh lemons, fresh garlic, fresh rosemary, thyme, oregano, and other fresh herbs you like plus extra virgin olive oil, mustard, kosher salt, cracked black peppercorns)

For the Sauce:
1 tsp sherry vinegar
2 cups lamb stock (or other mild flavored stock)
1 cup red wine
1 cup chopped herbs: equal parts oregano, chives, rosemary and flat leaf parsley
1 Tbsp butter

Method of Preparation:
1. Rub all accessible surfaces of the lamb leg with the marinade and allow it to rest covered in the refrigerator for at least 6 hours or overnight. Remove from refrigerator and allow to rest at room temperature for about one hour.
2. Preheat oven to 425F
3. Put the marinated lamb leg in a roasting pan with an elevated rack, slide it into the oven, and sear for 10 minutes.
4. Lower the temperature to 300F and continue to cook.
5. Cook for about 20-25 minutes per pound for medium rare. When ¾ of the cooking time has passed, check the meat to ensure that it is ¾ of the way to your desired temperature, then adjust roasting time if needed. The finished temperature of the leg of lamb should be about 125F - 130F for medium rare. 
6. Remove the roasted lamb leg from the oven and loosely cover with tin foil. Allow it to rest for about 15 minutes before slicing.
7. In the meantime, make the pan sauce: collect the drippings of the lamb leg and combine with the wine and stock. Over medium-high heat, reduce the mixture by half the total volume.
8. Season the sauce with the vinegar, salt, and pepper. To finish, mount with butter (aka throw in some cubed, cold butter and whisk until incorporated). Toss in the herbs, and grab a seat at the table. 

Cook’s Tip: Tasting the wine throughout the cooking process not only ensures compatibility but also improves the overall quality of the end product. Just remember to save a cup for the sauce.

Corned Beef instructions: raw or fully cooked

RAW Corned Beef
Your beef brisket is corned and fully flavored but must be cooked prior to service. Here's how we recommend cooking it...

1. Store your corned beef in the fridge.

2. Take the brisket out of its package. Put in a large pan and cover with water or a mixture of water + light beef stock or beer or both. Empty the contents of the spice packet into the cooking liquid. (If you don’t see a spice packet, then we’ve already blended it into your brisket package for you. Hurrah!)

3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 45-50 minutes per pound.

4. Keep the pot covered while simmering the corned beef but check every now and then to ensure that the cooking liquid covers the brisket. Add more cooking liquid if needed.

5. Optional: add any vegetables you'd like (potatoes, cabbage, carrots, etc.) during the last 20-40 minutes of cooking. Cook them to desired tenderness.

6. When the brisket has reached an internal temperature of 160F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice and serve.

FULLY COOKED Corned Beef
Your corned beef is fully cooked. It should be stored in the fridge but can be served cold, at room temp, or hot. Here's how we recommend warming it up...

1. Remove your corned beef brisket from its package and let rest at room temp for about 30-60 minutes.

2. Put in a large pan and cover with water or a mixture of water + light beef stock or beer or both.

3. Bring the liquid barely to a boil then immediately reduce heat and gently simmer, estimating about 7-10 minutes per pound. (The time it takes to fully warm your corned beef depends on how cold it was going into the pan.)

4. When the brisket has reached an internal temperature of about 140F-145F, remove it from the cooking liquid and let rest for about 10 minutes loosely covered with tin foil. Remove foil, slice and serve.

Valentine Specials + Sweet & Spicy Sticky Bun Recipe

Red Snapper stuffed with Satsuma Mandarins, Kumquats, and Thyme
Brush outside of the fish with oil and season with salt and pepper. Roast in pre-heated 425F oven for about 20-30 minutes or until internal temperature reaches 145F and the flesh flakes easily. (Cover loosely with tin foil if browning too much before final cooking time is reached.)

Magret Duck Breast
Cooking times depend on how cold the meat is before it goes in the pan. Ideally, let meat rest loosely covered at room temp for about an hour before cooking.

With a knife, score the skin of the magret in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.

Place in a hot skillet skin-side down and reduce heat to medium. Cook for about 8 minutes, while regularly draining off the rendered fat.

Flip over and cook for about 8 minutes on the meat side.

Remove from the pan and cover with foil to rest about 10 minutes before slicing. USDA recommends an internal temp of 170F but many much prefer duck breast at around 135F internal temp for medium rare.

Wagyu Steaks
Excellent on the grill or seared in a hot skillet. As noted below, finish in the oven to achieve the precise doneness that you desire. 

For the best flavor, season the beef at least 4 hours prior to cooking, and remove the cut from the refrigerator one hour before cooking to rest at room temp.

Grill or pan-sear the cut to medium-high heat, about 1 ½ minutes per side. If you're grilling, watch for flare-ups and rotate the cut to make a cross-hatch mark.

Finish the steaks on a higher rack in the barbecue with the lid closed or in the oven on 350º F to your desired doneness. Rare is generally considered around 125F, medium rare around 135F, and so on. Keep in mind that the internal temperature will continue to rise a little while you let the steaks rest covered loosely with tin foil for 5-10 minutes before slicing or serving.

Bacon-wrapped Beef Filet
Let steaks rest at room temperature about an hour before cooking. Season with salt and pepper.
Preheat oven to 450F. Heat a pan over medium-high heat. Add a little butter or olive oil (we prefer a mix of both) and sear steaks on each side. The pan should be hot so it only takes a about a minute to get nice color on the top and bottom of the steak. Transfer the steaks to the oven and roast to your desired doneness. Probably won’t take longer than 10 minutes or so. Rare is generally considered around 125F, medium rare around 135F, and so on. Keep in mind that the internal temperature will continue to rise a little while you let the steaks rest covered loosely with tin foil for 5-10 minutes before slicing or serving.

Rack of Lamb
Let rack rest at room temperature about an hour before cooking.
Preheat oven to 450F. Place rack on a roasting pan and roast for about 10-15 minutes. Turn the lamb rack over and finish roasting to your desired doneness. If the spice rub/marinade/lamb starts to get too brown, cover loosely with tin foil. Rare is generally considered around 125F, medium rare around 135F, and so on. Keep in mind that the internal temperature will continue to rise a little while you let the steaks rest covered loosely with tin foil for 5-10 minutes before slicing or serving.

Rack of Wild Boar
Let rack rest at room temperature about an hour before cooking.
Preheat oven to 375F. Season the rack with salt and pepper. Heat a pan over medium-high heat. Add a little butter or olive oil (we prefer a mix of both) and sear the rack on all sides. The pan should be hot so it only takes a minute or two to get good color. Transfer the rack to a roasting pan and roast in the oven to your desired doneness. Many enjoy wild boar at about 140-145F. Keep in mind that the internal temperature will continue to rise a little while you let the rack rest covered loosely with tin foil for 5-10 minutes before slicing or serving.

Lobster Tail
Prime to grill, steam, broil, bake, and more.

Shelva’s Sweet & Spicy Sticky Buns with dried cherries and goat cheese
Yields 12-15 buns

Dough:

1 oz active dry yeast

2 oz granulated sugar

0.5 fl oz milk

5.5 fl oz buttermilk

1 tsp vanilla extract

Zest of 1 orange

1 tsp orange juice

2 egg yolks

2 tsp salt

1 lb all-purpose flour

8 oz unsalted butter, very soft

Mix yeast, sugar, milk, buttermilk, vanilla, and orange zest and juice in large bowl. Add yolks, salt, flour, and butter, and mix until dough comes together. Turn dough out onto lightly floured surface and knead until butter is completely distributed and dough is smooth. Cover and let rise until doubled, 1-2 hours.

Topping:

3 fl oz Mike's hot honey

3 oz brown sugar

2 oz chopped walnuts

Mix topping ingredients until well combined. Lightly grease muffin cups, and distribute topping mixture evenly among cups, about 1 tablespoon each.

Filling:

4 oz dried cherries

1/4 cup brandy

1/4 tsp dried thyme

4 oz fresh goat cheese, crumbled

3 oz unsalted butter, melted

Preparation

While dough rises, combine cherries and brandy in saute pan and cook over medium heat until brandy just comes to a boil. Remove from heat and let cherries absorb brandy.

Punch down risen dough and let rest 10 minutes. Roll out dough into a rectangle approximately 12" x 18" and 1/4" thick. Brush with melted butter, sprinkle with thyme, and evenly distribute soaked cherries and goat cheese over the dough. Roll up dough starting at long edge. Cut dough into inch thick slices and place a slice in each muffin cup. Cover pan and proof buns until doubled, about 20 minutes. Bake at 325 until browned, about 25 minutes. Invert pan onto parchment-lined sheet tray so topping pours over buns.