Published: March 21, 2008 03:26 pm            

Lamb or Ham? Springtime offers two choices for meat lovers

Lamb or Ham? Springtime entrees offer fresh tastes as season changes.



Lamb, not preferred in this area, can become a favorite when prepared with spices and herbs.

Roasted Lamb with Potatoes Lyonnaise

3-3 1/2 pound Lamb Leg (figure 1/2 pound raw weight per serving)

2 pounds waxy potatoes, peeled and thinly sliced

2 Tablespoons oil

2 large onions, peeled and thinly sliced

2 garlic cloves, peeled and crushed

1 tablespoon dried rosemary, thyme, oregano

Salt, pepper and paprika to taste

1 1/2 cups cream

Preheat the oven to 300.

Rinse lamb. Pat dry. Mix herbs and seasonings. Rub lamb all over with herb-seasonings mix.

Arrange lamb in a greased, shallow roasting pan. Cover with foil and roast for 3-3 1/2 hours.

While lamb cooks bring a large saucepan of water to boil. Add potatoes, return to boil and cook until just tender. Do not over cook. Drain in a colander under cold running water. Pat dry.

Heat oil in a large frying pan. Stir-fry onions over medium heat until softened. Add garlic as onions finish.

Remove lamb from oven. Transfer to a foil lined platter. Increase oven temperature to 400. Arrange a layer of cooked potato slices in pan used to roast lamb. Season with salt and pepper.

Top with a layer of onions and garlic. Continue layers until all vegetables are used.

Pour cream over potatoes. Place lamb on top. Bake for 30-45 minutes until potatoes are pale golden brown and bubbling.

This is based on a recipe gathered during a trip to New Zealand in the mid ’80s. If ingredients require adjusting (more potatoes and cream for instance) use a scalloped or lyonnaise potato recipe of your own.



Ham Loaf

2 pounds fresh ground pork

2 pounds cured ground ham

2 1/2 cups breadcrumbs

3 eggs

1 can tomato soup, undiluted

Mix all ingredients thoroughly.

Shape into a long oval loaf. Arrange on a rack to fit a roaster pan. Pour an inch of hot tap water in bottom of roaster pan not high enough to touch ham loaf.

Cover loaf loosely with aluminum foil.

Bake at 375 for 2 1/2 hours in a covered roaster pan on rack over water. Remove foil about 20 minutes before cooking is complete.

Remove rack with ham loaf. Allow ham loaf to cool at least 45 minutes before arranging on serving platter. Surround Ham Loaf with spiced peaches, pears and apples.

Serve with horseradish-mustard sauce. Serves 8-10 with leftovers.

This Ham Loaf is as good cold as hot. It makes great sandwiches!



Uncured "fresh" ham is as good as it gets. Best order fresh ham a week or two before needing it. They are hard to find in this area.



Fresh Ham or Fresh Pork Shoulder Roasted With Fruit Stuffing

1 fresh ham, boned and butterflied (about 18 pounds) or a fresh pork shoulder (if you buy a pork shoulder reduce spice rub and stuffing amounts by half at least).

2 cloves garlic, minced

Salt to taste

Mrs. Dash to taste (at least 2 teaspoons)

Parsley, chopped, to taste

fresh ground black pepper to taste

1 Tablespoon brown sugar

Canola or peanut oil

2 medium onions, chopped

2 1/2 cups stale breadcrumbs

1 cup crumbled corn bread

1 cup chopped dates

1 cup dried apricots, coarsely chopped

1 cup mixed dried berries or diced, dried fruit

2 Granny Smith apples, cut into chunks

2 teaspoons chopped fresh rosemary leaves

1 egg, lightly beaten

1 to 1 1/2 cups hot chicken broth, divided

For sauce: 1/2 cup Vermouth, apple juice or chicken broth or a combination of wine or juice and broth.

Ask the butcher to bone and butterfly fresh ham or shoulder.

Preheat oven to 350 F.

Cut enough kitchen twine to tie pork.

Rinse pork under tap water. Pat dry.

Combine garlic, 3 teaspoons of the salt, pepper, brown sugar, Mrs. Dash and parsley. Rub on inside and outside of pork.

Heat olive oil in a skillet. Add onion. Cook until soft. Add garlic and cook 2 more minutes.

Mix onions and garlic with crumbs, crumbled cornbread, dried fruit, apple, rosemary, egg, teaspoon of salt and pepper to taste. Moisten with 1/2 to 3/4 cup chicken broth.

Lay pork, inside up, on a flat surface. Spread with stuffing. Roll pork around stuffing and tie securely every 1 1/2 inches with twine.

Spoon extra stuffing in a greased baking dish and cook separately.

Arrange pork roll in a large, deep roasting pan. Pour remaining chicken broth over pork. Cover loosely with foil.

Roast until pork reaches 165 F internally. About 3 1/2 hours. Remove foil 30 minutes before end of cooking.

Place on serving platter. Cover loosely with foil. Let rest 20 minutes before carving.

Deglaze pan with 1/2 cup dry wine, apple juice or more chicken broth or combination. Serve sauce on the side with stuffed ham.

Surround ham on platter with fresh or pickled fruit.

        

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