Are you still undecided as to what meat you’ll be serving for this upcoming
Easter dinner?
Well, if some of you are planning on having ham and some are planning
on lamb, you’re in luck, listed below are 2 recipes for both meat entrees.

1st Recipe-
1) Pineapple-Orange Glazed Ham!
The combination of marmalade, pineapple and other zesty mustard
is key to creating a simple yet elegant glaze that turns ordinary ham
into an elegant and delectable centerpiece.
Ingredients:
1 Ham, bone-in smoked ham, 8 to 10 pounds
1/3 cup of orange marmalade
1 cup of chopped pineapple
1/4 cup of Dijon mustard
2 Tbs. of apple cider vinegar
1 tsp. of garlic powder
To make:
Place the rack in lower third of the oven. Heat oven to 325*F.
Line large roasting pan with foil; coat with cooking spray, (Pam)
If necessary, trim fat from ham to 1/4″ thick. Place ham, wide
end down, in pan. Tightly cover pan with foil. Bake 1 1/2 hrs.
Get out the food processor, (or the blender) pulse orange marmalade,
pineapple, mustard, apple cider vinegar and garlic powder until smooth.
Uncover ham; brush with half of marmalade mixture. Bake, uncovered,
until meat thermometer inserted into thickest part away from the bone
registers 140*F, about 15 mins. Brush with remaining mixture; let ham rest
15 to 20 mins. before carving.

2nd Recipe-
Herb-Crusted Rack of Lamb!
Herbs and a crunchy breadcrumb coat makes this lamb
deliciously tender and elegant looking.
Ingredients:
3 Frenched Racks of Rib Lamb, 7 to 8 ribs each,
about 6 1/2 pounds
1/3 cup of Dijon mustard
1 1/2 cups of Italian-style panko breadcrumbs, from 8 oz. package
1/4 cup of chopped fresh parsley
2 Tbs. of chopped fresh rosemary
2 tsp. of fennel seeds, crushed
2 tsp. of grated lemon zest
1/4 cup of olive oil
Fresh sage sprigs, lemon slices and radishes (for garnish) Optional
To make:
Heat oven to 400*f. Coat large roasting pan with cooking spray.
Place lamb, meaty side up, in roasting pan. Sprinkle with 1/2 tsp.
of salt and 1/4 tsp. of black pepper; spread the Dijon mustard over
meaty sides of racks.
In a bowl, combine breadcrumbs, parsley, rosemary, fennel and zest;
stir in oil and 2 Tbs. of water. Press crumb mixture onto mustard.
Roast until thermometer inserted into the center of lamb away from the
bones registers 140*F for 30-40 mins. or to desired doneness. Let stand
10 mins. before carving. If desired, garnish with sage, lemon slices and
radishes.

Important tip: If you’re trying to save money, you may want to head to
discount store Aldi and look for Ham and Racks of Lamb.

Sources:
* A Taste of Home, Magazine
* First For Women, Magazine, April Edition
* Joy of Cooking, Book by Julia Child

Please make sure to pass this post on to family and friends before the
Easter holiday, Sunday April 17th. via Facebook, Pinterest, TikTok,
Instagram and Twitter.
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