Easter Lamb or Ham?

Not sure what to serve for your Easter celebration? The Today Show has got you covered whether your family likes Ham or Lamb. Recipes and images courtesy of The Today Show and Chef George Pagonis

Ham Recipe for Easter

Recipe and Image: TODAY Show and Chef George Pagonis

Spiced Pomegranate Glazed Ham

Serves 6

Active time: 20 minutes

Bake time: 1.5 hours


1 8 to 10- pound fully cooked ham
1/4 cup canola oil
3 tablespoons kosher salt
1/4 cup garlic, minced
1 cup fresh dill, minced
1 tablespoon black pepper, ground

2 cups pomegranate juice
1 cup honey
1 cup chicken stock
2 tablespoons sherry vinegar
2 tablespoons Worcestershire sauce
1 cinnamon stick
2 whole star anise
Pomegranate seeds (garnish)
Fresh mint (garnish)
1. Preheat the oven to 325ᵒF.

2. Score the ham by cutting a series of parallel lines 1″ apart just through the skin, approximately 1/2″ deep. Then score another set of line across the first to form a diamond pattern.

3. Place the ham in a roasting pan, add 1 cup of water and roast for 60 minutes.
4. While the ham is baking combine all of the glaze ingredients in a saucepan on medium heat and cook until reduced by half. The glaze will have a thickened syrupy consistency.

5. Brush a thin layer of the pomegranate glaze and continue glazing the ham every 5 minutes, for the next 30 minutes. Roast the ham until the internal temperature is 140F.

6. Allow ham to rest for 15 minutes before slicing.

7. Serve the ham garnished with pomegranate seeds and torn mint leaves.

Lamb Recipe Easter Sunday

Image Courtesy : TODAY Show: Chef George Pagonis

Marinated Bone-in Lamb Shoulder with Lemon Potatoes

Serves: 5-7 people

Bake Time: 4 ½ hours


1 cup olive oil
4 thyme sprigs
4 garlic cloves
2 lemon: peeled zest
2 fresh bay leaves
Roasted Lamb Shoulder:
1 4 to 5-lb. lamb shoulder
4 garlic cloves: crushed
3 fresh thyme sprigs
2 Tbsp dried oregano
1 quart chicken stock
4 Tbsp canola oil
2 Tbsp kosher salt
2 tsp freshly ground black pepper
2 lemons
1 cup fresh dill, chopped

9 Yukon gold potatoes, peeled and quartered
2 lemons
1 Tbsp dry oregano
1Tbsp salt

1. To marinate the lamb combine all ingredients in marinade. Apply marinade on lamb shoulder and wrap in plastic. It is ideal to marinate overnight.

2. The next day, remove the plastic from lamb and brush off the ingredients from the marinade.

3. Season the lamb with 1 Tbsp kosher salt and 2 tsp of black pepper. Preheat oven to 325F.

4. Heat a large sauté pan and add the canola oil. Wait until the pan smokes, then proceed to sear the lamb, searing all sides.

5. Once lamb is seared, place into a roasting pan with a rack on the bottom. Place 2 cups of chicken stock on the bottom.

6. Place 4 smashed garlic cloves, 3 thyme sprigs, and 1 Tbsp of dried oregano on the lamb shoulder. Cut 1 lemon and squeeze juice all over the lamb.

7. Place the lamb, uncovered, into a 325F oven for 4 hours.

8. Once lamb is finished, remove it from the pan and allow to rest.

9. In a bowl, place the remaining 2 cups of chicken stock, 1 Tbsp salt, 1 Tbsp dried oregano, cut the last lemon and squeeze the juice into the liquid.

10. Place the peeled Yukon gold potatoes into the liquid.

11. Place the pan back into the oven and cook potatoes for 35-45 minutes.

12. Shred lamb shoulder into large pieces, serve over the lemon potatoes with a few spoonfuls of the braising liquid and chopped dill.

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