Holiday FAQ

From all of us at Goose the Market, happy holidays! 

Please scroll down for reheating/cooking instructions.

Apple Brandy Hams: a limited holiday release from Smoking Goose
Your Apple Brandy Ham is fully cooked. If you'd like to serve it warm, here's how we recommend heating it up. 

1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Preheat oven to 325 F. 
3. Open the ham package and reserve any juices for basting. 
4. Place ham in a shallow roasting pan on a roasting rack. 
5. Cover the bottom of the pan with water (you can also use stock, apple cider or even soda). 
6. 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 12-15 minutes per pound. 
7. The final internal temperature of the ham should reach 140°F. The ham is fully cooked already, but this temperature ensures it’s warm throughout and offers the best texture and flavor.
8. Remove from the ham from the oven and allow it to rest for 15 minutes before slicing.

Lamb-chetta: lamb shoulder cured with pine nuts, oregano, lemon, and garlic; wrapped in lamb belly
Your lamb-chetta is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Preheat your oven to 425°F. 
2. Place your lamb-chetta on a roasting rack. 
3. Heat at 425 degrees until the surface has achieved a golden brown color. 
4. Turn the oven down to 325°F and heat until the lamb-chetta reaches an internal temperature of 130°F. The internal temperature should be checked using a meat thermometer. Remember that your lamb-chetta is fully cooked, but reaching this internal temperature helps ensure that it's warmed throughout. 
5. Heating times vary based on the size of your lamb-chetta. On average it will take about 15 minutes per pound to heat throughout.

Smoked Goose Breast
Your smoked goose breast is fully cooked, and can be served at room temperature or heated. Here’s how we recommend warming it up… 

1. Store your smoked goose breast in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour.
2. Heat oven to 300°F. Rest the smoked goose breast in the rack of a roasting pan or on a rimmed sheet tray (either will catch any the delicious juices).
3. Heat the smoked goose breast to an internal temperature of about 140 degrees. Depending on how cold your smoked goose breast is when it goes into the oven, this may take as little as 15 minutes, but using a meat thermometer to measure internal temperature is the only true test. (Remember that your smoked goose breast is fully cooked--warming it to this internal temperature will help ensure that it's warm throughout.)
4. Remove the smoked goose breast from the oven and carefully baste with any juices or drippings from the pan (Optional: you don't have to, but if you like, you can also butter, warm stock, cider, or white wine for this optional basting).

Roasting Raw Turkey
Let your turkey come to room temperature (about 1 hour) and warm your oven to 375°F. Roast the bird for about 20 minutes then lower oven temperature to 325°F. Bake until skin is a light golden color then cover loosely with foil. During last 45 minutes of baking, remove the foil to finish browning skin. Basting isn't required but promotes even browning. When the turkey is done, remove it from the oven and allow to it stand loosely covered with tin foil for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat and makes for easier carving. The only true test for doneness is the temperature of the meat (not the color of the skin or juices). The turkey is done when the meat reaches an internal temperature of 165°F. To get an accurate reading, be sure that your thermometer is not touching the bone.

Whole Smoked Turkey or Smoked Turkey Breast
Your smoked turkey or smoked turkey breast is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up… 

1. Store your smoked turkey/breast in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Heat oven to 300-325°F. Rest the turkey/breast in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.) 
3. Cover the turkey 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. Heat to an internal temperature of about 160-165°F. On average, it will take about 17 minutes per pound to warm your smoked turkey or smoked turkey breast to this internal temperature. Remember that your smoked turkey/breast is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout. 
4. Remove the turkey/breast from the oven and carefully remove the tin foil. Baste the skin of the turkey/breast with butter and/or stock and drippings from the pan. 
5. Increase the oven temperature to 425°F and pop the uncovered turkey/breast back in the oven until it begins to show your desired shade of browning.

Whole Smoked Duck and Duck a l'Orange
Your smoked duck or duck a l'orange is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Store your duck in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Heat oven to 325°F. Rest the duck in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.) 
3. Cover the duck and the roasting pan with a "tent" of aluminum foil, and seal the edges of the aluminum foil around the rim of the roasting pan. Heat to an internal temperature of about 140°F. On average, it will take about 17 minutes per pound to warm your duck to this internal temperature. Remember that your duck is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout. 
4. Remove the duck from the oven and carefully remove the tin foil. Baste the skin of the duck with butter and/or stock and drippings from the pan. 
5. Increase the oven temperature to 425°F and pop the uncovered duck back in the oven until it begins to show your desired shade of browning.

Bone-In Smoked City Hams from Goose
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Preheat oven to 350°F
3. Remove ham from packaging and place 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 even soda). 
5. Cover the ham tightly with aluminum foil and bake for approximately 18 minutes per pound. 
6. 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. 
7. The final internal temperature of the ham should reach 140 F. The ham is fully cooked already, but this temperature ensures it’s warm throughout. 
8. Remove from the ham from the oven and allow to rest for 15 minutes before slicing.

Boneless Smoked City Ham from Goose
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Preheat oven to 325 F
3. Remove ham from packaging and place 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 even soda). 
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. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 30 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. 
7. The final internal temperature of the ham should reach 150 F. The ham is fully cooked already, but this temperature ensures it’s warm throughout. 
8. Remove from the ham from the oven and allow it to rest for 15 minutes before slicing.

Get Chris' recipe for Roast Goose

Thanksgiving FAQ

How does the "Just Add Water" Brine Kit work?
How many minutes per pound to roast or reheat my turkey?
For these answers and much more, check out our Thanksgiving FAQ.

Roasting Raw Turkey
Watch Chris' brining & roasting video and get his turkey brining recipe.

Let your turkey come to room temperature (about 1 hour) and warm your oven to 375°F. Roast the bird for about 20 minutes then lower oven temperature to 325°F. Bake until skin is a light golden color then cover loosely with foil. During last 45 minutes of baking, remove the foil to finish browning skin. Basting isn't required but promotes even browning. When the turkey is done, remove it from the oven and allow to it stand loosely covered with tin foil for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat and makes for easier carving. The only true test for doneness is the temperature of the meat (not the color of the skin or juices). The turkey is done when the meat reaches an internal temperature of 165°F. To get an accurate reading, be sure that your thermometer is not touching the bone.

Whole Smoked Turkey or Smoked Turkey Breast or Herb & Spice Roasted Turkey
Your smoked turkey, smoked turkey breast, or herb & spice roasted turkey is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up… 

1. Store your smoked/ roasted turkey or breast in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Heat oven to 300-325°F. Rest the turkey in the rack of a roasting pan. (Optional: drizzle stock, cider, or beer over the turkey/breast.) 
3. Cover the turkey loosely with tin foil and heat to an internal temperature of about 160-165°F. On average, it will take about 17 minutes per pound to warm your smoked turkey or smoked turkey breast to this internal temperature. Remember that your smoked turkey/breast is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout. 
4. Remove the turkey from the oven and carefully remove the tin foil. Baste the skin of the turkey with butter and/or stock and drippings from the pan. 
5. Increase the oven temperature to 425°F and pop the uncovered turkey back in the oven until it begins to show your desired shade of browning.

Boneless Smoked Ham: Indy's original City Ham
Your ham is fully cooked. If you'd like to serve it warm, here’s how we recommend warming it up…

1. Store your ham in the fridge. Remove it and let sit uncovered at room temperature for about 1 hour. 
2. Preheat oven to 325 F
3. Remove ham from packaging and place 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 even soda). 
5. Cover the ham tightly with aluminum foil and bake for approximately 12 minutes per pound. 
6. If you wish to apply a glaze (not included or required) remove the ham from the oven with about 30 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. 
7. The final internal temperature of the ham should reach 150 F. The ham is fully cooked already, but this temperature ensures it’s warm throughout. 
8. Remove from the ham from the oven and allow it to rest for 15 minutes before slicing.

Storage Suggestions for "4 Birds Bakery" Pies
For best results, keep pies refrigerated until just before serving. Do not heat.
If freezing, wrap very well. Thaw a frozen pie in the refrigerator overnight.

Easter Sundries: heating instructions and recipes

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.

Pecan Smoked Hams
Shelby Blue Ribbon Edition

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. Unwrap the ham and place in a shallow roasting pan on a roasting rack.
3. Cover the bottom of the pan with water. (Optional: instead of water, you can use New Day Craft's Shelby Blue Ribbon Mead or stock, cider, or wine.)
4. Cover the ham tightly with aluminum foil and put in the oven for approximately 12 minutes per pound.
5. 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.
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 it to rest for 15 minutes before slicing.

Boneless City Ham

Your ham is fully cooked. If you'd like to serve it warm, here's how we recommend heating 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 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 it to rest for 15 minutes before slicing.

Bone-In City Hams

Your ham is fully cooked. If you'd like to serve it warm, here's how we recommend heating 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 even soda).
4. Cover the ham tightly with aluminum foil and bake for approximately 15-18 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 45 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

Ingredients:
1 whole bone-in or boneless leg of lamb, raw
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, covered, in the refrigerator for at least 6 hours or overnight. Remove from the refrigerator and allow it 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 300 F 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 125 F - 130 F 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.