Crispy French style boneless ham
This savory blend of herbs and grainy mustard along with the crispy panko breadcrumbs will give your holiday table a big helping of French flair. Use a heat and serve ham and you’ll be table side in less than 1 hour.
*1 small boneless ham, cured and fully cooked 1.5 kg (about 3 lbs)(look for heat and serve)
Cracked black pepper to taste
2 Tbsp Grainy Mustard (25 ml)
2 Tbsp olive oil (25 ml)
1 small bunch flat leaf parsley, finely chopped
Several sprigs fresh savory or marjoram, chopped
1 cup panko- Japanese bread crumbs ( 250 ml )
½ cup chicken stock (125 ml)
Preheat oven to 325F.
Place ham on a roasting rack in a small roasting pan. Brush evenly with mustard. Combine all remaining ingredients, except stock, in a medium bowl and stir to blend well.
Rub this breadcrumb mixture all over ham and press down to secure the crust. If mixture is too dry add a bit more olive oil. Pour the chicken stock in the roasting pan around the ham but not over top of it. Bake at 325F. for about 30-35 minutes or until warmed through.
If crust is not golden and crisp, increase heat to 375F and bake until crust is evenly golden and crispy, about 10-12 minutes.
When slicing ham, the crust will crumble off so serve each slice with a bit of herbed bread crumb coating.
* This recipe requires a fully cooked ham otherwise a thermometer reading of 155F needs to be reached for accurate doneness.
Mediterranean Roast leg of Lamb
Vin Cotto is a cooked down grape must that has the perfect sweet and sour balance with a hint of fruit. Along with the sea salt it creates a unique crust on this otherwise simple leg of lamb.
1 fresh leg of lamb about 1.5-2 kg, Boneless
2 Tbsp. Vin Cotto ( grape must) or Balsamic vinegar (25 ml)
4 cloves garlic ,
sea salt and cracked black pepper
3 large sprigs rosemary, chopped
Several sprigs fresh mint
¼ cup extra virgin olive oil ( 50 ml)
Grated zest of 1 large lemon
Pulse all rub ingredients in a food processor until roughly chopped and not completely smooth.
Preheat oven to 350 F.
Make several small cuts in meat with paring knife. Rub lamb liberally with rub mixture and inside the cuts. Transfer to a medium roasting pan.
Roast lamb at 350F for approximately 1 ½ hours or until desired internal temperature is achieved. For medium lamb – still pink 150F for well done 165F.
Serve with steamed baby carrots, squash or favourite spring vegetables.