instructions for heating Easter hams and Chris' recipe for roast leg of lamb

From all of us at the Goose, happy Easter!

Please scroll down the page to find Easter ham heating instructions and Chris' recipe for Roast Leg of Lamb with Sherry Vinegar + Herb Pan Sauce.

Barrel Aged Hams

Your ham is fully cooked, ready to heat, slice and serve. If you'd like to serve it warm, here's how we recommend warming it up:

1. 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, apple cider, or soda).
5. Cover the ham tightly with aluminum foil and 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.

Boneless City Ham

Your ham is fully cooked, ready to heat, slice and serve. If you'd like to serve it warm, here's how we recommend warming it up:

1. Preheat oven to 325 F
2. Remove ham from packaging and place in a shallow roasting pan on a roasting rack.
3. Cover the bottom of the pan with water (you can also use stock, apple cider, or soda).
4. Cover the ham tightly with aluminum foil and bake for approximately 12 minutes per pound.
5. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 45 minutes left in your cooking time. Baste with your favorite glaze and return to the oven uncovered. Basting can be repeated several times during the last 30 minutes.
6. The final internal temperature of the ham should reach 150 F. Remember, the ham is already fully cooked, but heating to this temperature helps ensure that it’s warm throughout.
7. Remove from the ham from the oven and allow it to rest for 15 minutes before slicing.

Bone-In City Hams

Your ham is fully cooked, ready to heat, slice and serve. If you'd like to serve it warm, here's how we recommend warming it up:

1. Preheat oven to 350 F
2. Remove ham from packaging and place in a shallow roasting pan on a roasting rack.
3. Cover the bottom of the pan with water (you can also use stock, apple cider or even soda).
4. Cover the ham tightly with aluminum foil and bake for approximately 18 minutes per pound.
5. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 45 minutes left in your cooking time. Baste with your favorite glaze and return to the oven uncovered. Basting can be repeated several times during the last 34 minutes.
6. 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.
7. Remove from the ham from the oven and allow to rest for 15 minutes before slicing.

Roasted Leg of Lamb with Sherry Vinegar & Herb Pan Sauce

a holiday recipe from Goose owner and chef, Chris Eley

1 whole bone-in or boneless leg of lamb
3 fresh lemons, juiced
8 cloves garlic
4 Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
2 Tbsp extra virgin olive oil
2 Tbsp Dijon mustard
5 tsp kosher salt
3 tsp black pepper, coarsely cracked

For the Sauce:
1 tsp sherry vinegar
2 cups lamb 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. Make the marinade: slice garlic and combine with lemon juice, rosemary, oregano, olive oil, salt, and pepper. Mix well.
2. Rub all accessible surfaces of the lamb leg with the marinade and allow it to rest under refrigeration for at least 6 hours or overnight. Remove from refrigerator and allow to rest at room temperature for one additional hour.
3. Preheat oven to 425F
4. Put the lamb leg on a roasting rack, slide it into the oven, and sear for 10 minutes.
5. Lower the temperature to 300F and continue to roast.
6. Roast 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. 
7. Remove the roasted lamb leg from the oven and loosely cover with tin foil. Allow it to rest for about 15 minutes before slicing.
8. 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.
9. 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.