EASTER HAMS:
Freedom 75 Easter Hams and 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.
Three-Cheese Scalloped Potatoes
Allow the pan of scalloped potatoes to come to room temperature then bake, loosely covered with tin foil, in a 350F oven for about 45-60 minutes until potatoes are tender and cooked through (cooking time depends on how cold it is when it goes in the oven). Remove tin foil, sprinkle grated parm on top, and increase oven temp to 500F or use broiler. Remove from oven when it reaches your desired level of golden-brown-delicious.
Crab Cakes
Heat a pan over medium heat and add olive oil to the pan with a little butter. Brown the crab cakes in the pan, turning them over carefully with a spatula. Cook until golden brown on both sides and heated through, about 4 minutes per side, depending on how cold they are when they go in the pan.
Rainbow Carrots with House-made Gremolata
Toss carrots with a little olive oil, salt, and pepper and arrange on a sheet pan. Roast in the oven at 400F until they reach your desired level of doneness. Meanwhile, let the gremolata come to room temperature. Gently toss the cooked rainbow carrots with the gremolata to taste, or serve gremolata on the side.