Easter Dinner Recipes: Ham or Lamb, Take Your Pick

by Kate on April 5, 2021

Growing up in New Orleans, you’d think my mother would have made us a cold soup and salad for Easter, knowing how hot it usually is in April. But no, she slaved over a hot oven to make us roast lamb. Such a good woman! It was delicious, and to this day I haven’t been able to make a dinner that compares. One day, maybe I can live up to her kitchen prowess.

Now, this isn’t her recipe. If I were to print her recipe, it’d look something like this: rub lamb with some herbs, put it in the oven. Great cook, that woman; not a great recipe writer-downer.

So, instead of sending you off on your Easter way with hands full of meat and little else, I’ve turned to food experts Ronco (of the rotisserie infomercial fame) and a lamb (or ham, if you don’t do fuzzy baby sheep) recipe that is sure to be a crowd pleaser.

Boneless Ham with Brown Sugar Pineapple Glaze

Rotisserie Oven Directions

(If you happen to have one - I hear this is a superior way to cook meats. I don’t have one, so there is a conventional way to cook after this.)


  • 1 (16 ounce) can crushed pineapple
  • 1/4 cup brown sugar
  • 1 teaspoon dry mustard
  • 1 4-pound boneless fully cooked ham
  1. In a small saucepan, stir together the crushed pineapple, brown sugar and dry mustard. Bring to a simmer and cook for 3 minutes. Set aside to cool.
  2. For best results, use a rotisserie oven to prepare the ham. Insert the spit rods evenly through the ham and brush with some of the pineapple mixture.
  3. After 45 minutes of rotating, brush with pineapple mixture again. Rotate an additional 10 or 15 minutes, or until the ham reaches an internal temperature of 140 degrees.
  4. Serve sliced ham with some of the pineapple mixture on top.

Conventional Oven Directions

  1. For preparation in a conventional oven, preheat the oven to 325 for a fully cooked ham or 350 for an uncooked ham.
  2. Rub the brown sugar and pineapple glaze all over the uncooked ham inside the baking dish. Then place ham with fat side up. Add a small amount of water to the baking dish with a fully cooked ham; OR add 1 cup water with a ready-to-cook ham.
  3. Cook for 18 to 20 minutes and test the meat with a thermometer until the center of the ham reaches at least 140.
  4. Serve sliced ham with some of the pineapple mixture on top.

Dijon-Garlic-Rosemary Rubbed Lamb Roast

Rotisserie Oven Directions

  • 1 clove garlic, cut into slivers
  • 1/2 cup Dijon mustard
  • 2 tablespoons soy sauce
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1 leg of lamb (4 1/2 - 5 pounds), boned and tied
  1. Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl.
  2. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day, turning meat over several times.
  3. For best results use a rotisserie oven to prepare the lamb roast. Rotate the lamb on the spit rods for 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 135 to 140 degrees for medium on the thermometer, basting several times during the last 10 minutes.
  4. Untie, slice and serve!

Conventional Oven Directions


  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 8 lamb loin chops (1 inch thick and 6 ounces each)
  1. Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture.
  2. In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Yield: 4 servings.

Credit: Ronco.com

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