> > In reading over this discussion, I was surprised to note that nobody else is
> > making lamb for Easter. I thought lamb was the *traditional* Easter roast.
>
>
I made a fresh ham, my very first attempt to cook one. I must say, it
was fabulous! I'll definitely buy that cut again.

I rubbed it with a homemade rub (similar to Emeril's essence), poked lots
of holes in it and stuffed whole garlic cloves inside. I scored the skin
the same way you would on a smoked ham, and it got extra crispy yet most
of the underlying layer of fat dripped out during the cooking process. I
cooked it on the grill, over indirect heat, for about four hours (I kept
the cover closed and kept the temperature at around 350F).

Served it with braised cabbage with caramelized onions and apples,
scalloped potatoes and stuffed artichokes. Salad was my favorite:
tomato, basil and mozzarella with balsamic and olive oil. Dessert was
plum strudel with vanilla ice cream and homemade truffles.

It was a 10 pound ham and fed 10 hungry people, most of whom had seconds,
with a fair amount of leftovers. I had actually bought a small leg of
lamb that I had intended to make shish kabobs with, but four of our
guests had to cancel and so I decided to save the lamb for another time.

--
Donna
A pessimist believes all women are bad. An optimist hopes they are.