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Home Cooking

Advice needed for cooking both ham and lamb

chowgirl3 | Apr 19, 201910:56 AM     9

Hi Hounds,
I need some advice/help. I’m cooking both a small ham 6 lb half) and boneless leg of lamb (4 lb) for Easter with one oven. My recipe for the lamb (which I’ve made before and love) calls for 350 degree oven. I’ve debated over a few ways to handle it. My original (and seemingly easiest to me) was to cook the ham in the morning, slice it, and rewarm (but how?) before dinner. I figured slicing the ham early would save me from having to carve 2 meats at once, plus finishing up last minute sides. My other thought was to reduce the oven temp to 325, and cook them both at the same time, and thus having two roasts to carve at once. If I go this route, I suppose I could bump the temperature at the end to help sear the lamb up, plus caramelize the ham glaze. Thoughts on how much extra time would need to be added to get the lamb to med rare? I’m also having roasted carrots but I think I’m planning on doing those ahead of time with maybe just a little warm up in a lower oven while the meat is resting. Which way to go? Other suggestions?

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