As we enter the month of April and the weather begins to improve, many of us will begin to plan menus for gatherings of friends and family for the spring holidays. The traditional centerpiece to many of these meals will be a ham, which for many people signifies the end of the Lenten fast and the arrival of spring. Hogs would typically be slaughtered during the fall months, and the hams would be cured throughout the cold winter months and be ready for the dinner table by April.
At the Co-op, we offer a couple different types of ham in April, but my favorite comes from Willow Creek Farms in Sauk Prairie, Wisconsin. Their purebred Berkshire hogs, known for yielding densely marbled and deeply flavorful pork, are raised with care which shows in the final product. They come boneless or bone-in, and the recipe below works well for either option.
The other holiday protein that many associate with springtime is lamb. Prior to advances in animal husbandry, “spring” lambs were considered the best for their mild flavor and tender meat. Today, we do not see such fluctuation in quality based on season.
The lamb we offer at the Co-op comes from Pinn-Oak Ridge Farms in Delavan, Wisconsin. You can find most cuts available at our three locations, including rib and loin chops, ground lamb, and stew meat. We also offer boneless or bone-in legs of lamb, which is a great way to serve a large group.
Honey-Orange Glazed Ham Recipe
1 smoked half or whole ham
1 packed c. dark brown sugar
3/4 c. orange juice pulp-free
1/2 c. honey
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. allspice
1 tsp. nutmeg
Directions: Preheat oven to 300ºF. Place ham on a rack in large roasting pan, and place uncovered in preheated oven for 40 minutes to 1 hour depending on size of roast. While the ham is in the oven, place all remaining ingredients in heavy-bottom sauce pan and bring to a simmer over medium heat. Once ham is heated through, remove from oven and coat the ham with a basting brush with the glaze mixture. Place the glazed ham back in the oven and cook for an additional 15-20 minutes. Allow ham to cool before slicing, and pour more of the glaze over the sliced ham before serving.
Pistachio-Crusted Lamb Rib Chops
2 racks of lamb, cut in to individual “lollipop” chops (16 chops)
1/4 c. dijon mustard
1 1/2 c. shelled, roasted pistachios
1/2 c. panko breadcrumbs
1 tsp. ground rosemary
1 tsp. ground thyme
1 tsp. kosher salt
1 tsp. black pepper
Directions: Combine pistachios, panko, and spices in a food processor and pulse until a coarse texture is achieved. Place pistachio mixture in a mixing bowl. In another mixing bowl, coat the lamb chops with dijon mustard thoroughly. One at a time, coat the lamb chops with pistachio mixture, making sure the meat is completely covered. Place breaded chops on sheet tray. Bake chops at 350ºF for 20 minutes, fry in cast iron skillet with oil for 3 minutes per side, until golden brown. Serve with dijon mustard for dipping.
