Ham or Lamb for Easter? A Crowd or A Small Gathering?

Why are ham and lamb traditional entrées for Easter dinner? Historians trace eating lamb this time of year back to the story of Passover, which is celebrated by Jewish people. The book of Exodus tells the story of a series of terrible plagues inflicted by God upon the Egyptians to free the Israelites from slavery. The Israelites smeared the sacrificial blood of lambs on their doorposts so the Angel of Death would pass over, saving their first born sons. It became customary to celebrate Passover by eating roast lamb. Jewish people that converted to Christianity continued the custom of eating lamb at Easter.

This tradition continued in the United States until around the mid-20th century when synthetic fabrics began to emerge, and wool was no longer needed to make uniforms for World War II. Less demand, less supply, resulting in decreased production of legs of lamb. Ham became a practical alternative and was more affordable. Pigs were cheaper to raise than sheep, and before refrigeration, pigs were slaughtered in the fall and cured over the winter, making them ready to consume in the spring—just in time for Easter dinner.

Some traditions stay. If you’re having a crowd this Easter and planning to make a ham, I am sharing my favorite recipe—Smoked Holiday Ham with a Bourbon-Mustard Glaze. If you are having a small gathering, I include my favorite preparation for lamb chops. This recipe is a hit with my entire family.

Smoked Holiday Ham with a Bourbon-Mustard Glaze

Serves 10 to 14

1 5 to 7-pound smoked, spiral-cut ham, bone in

Preheat the oven to 325 degrees F. Place ham with the flat side of exposed meat down on a rack in a shallow pan. Add 2 cups water to the bottom of the pan. Water should not come into contact with the ham. Cover the pan and ham tightly with aluminum foil. Bake for 1 ¾ hours, or until a meat thermometer inserted into the thickest part of the ham registers at an internal temperature of 125 degrees F.

For the glaze:

¼ cup honey

½ cup Dijon mustard

2 cups brown sugar

½ cup bourbon

½ teaspoon large grind black pepper

In a small saucepan, combine honey, Dijon mustard, brown sugar, bourbon, and pepper and cook over a medium heat until sugar melts.

Remove ham from the oven. Increase the oven temperature to 400 degrees F. Remove aluminum foil from the pan and ham. Brush ham with ½ of the glaze. Bake ham for an additional 15 to 20 minutes, or until ham reaches an internal temperature of 140 degrees F, brushing with the remaining glaze after 10 minutes.

Tip for cooking ham: Ham is labeled either “Partially Cooked” or “Fully Cooked.” A smoked ham is fully cooked. To be fully cooked, the USDA requires the ham’s internal temperature reach 148 degrees F for 30 minutes. Smoking is the preferred method for accomplishing this, and it yields a very flavorful, tender ham. Whichever kind you decide to buy, it is important to strictly follow the packer’s heating instructions.

Quantity tip: When purchasing a boneless ham, allow one-half (½ pound) pound per person. When buying a bone-in ham, plan for three-quarters to one (¾ to 1) pound per person.

Cooking tip: If you purchase an 8 to 10-pound smoked ham, cook it 2 to 2 ¼ hours. For a 10 to 14-pound smoked ham, cook 3½ to 4 hours at 325 degrees F.

Grilled Lamb Chops with a Warmed Tomato Relish

Serves 4

For the marinade:

¼ cup extra virgin olive oil

¼ cup balsamic vinegar

1 teaspoon salt

½ teaspoon large grind black pepper

8 lamb chops, cut 1 ½-inches thick

3 teaspoons minced garlic

1 tablespoon fresh rosemary, chopped

In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper and mix well. Place lamb chops in a dish so that they fit tightly together. Coat lamb chops with garlic, cover with marinade, and sprinkle with rosemary. Cover with plastic wrap and refrigerate for 2 hours. While lamp chops are marinating, prepare ingredients for the relish.

To begin the warmed tomato relish:

2 tablespoons extra virgin olive oil

¾ cup yellow bell pepper, cored, seeded, and chopped

¾ cup red onion, chopped

In a large non-stick skillet, heat olive oil over a medium heat. Sauté yellow bell pepper and red onion until limp. Remove from the skillet and set aside.

Vegetable cooking spray

Lamb chops are best prepared in a grill pan and cooked on top of the stove, but they can be barbecued. Spray a non-stick grill pan with cooking spray and grill the chops over a high heat, about 4 minutes per side for medium-rare.

To finish the warmed tomato relish:

2 tablespoons lime juice

1 cup tomato, chopped

¾ cup lightly-packed arugula, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme leaves

When chops are almost cooked, add lime juice, tomato, arugula, rosemary, and thyme to the pepper-onion mixture, stirring gently. In the same skillet, return the relish to a medium heat and cook until heated through. Relish should be warm but be careful not to overcook. Garnish lamb chops with relish and serve immediately.

Tips on selecting lamb: The meat of lamb should be a rosy, pink or red color and contain white marbling, the white flecks of fat within the meat muscle. The fat trim around cuts of lamb should be firm, white, and not too thick. Lamb meat will be fine textured and firm. Lamb meat that is darker than rosy, pink is old and will not be as tender and flavorful. Packages of lamb should feel cold to the touch and be tightly wrapped with no tears or punctures. Do not purchase lamb that is dried around the edges or has a bad odor. Your supermarket may not always have lamb in stock. If you want to serve lamb, it is best to order it ahead of time at the meat counter.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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