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Easy Easter Recipes For Ham And Lamb -- Whichever Oven You Own

The Difference Between Rotisserie And Conventional: Easy Easter Recipes
Ronco

Which is the better way to prepare meat: using a rotisserie, or opting for a conventional oven? Those on the rotisserie side of things boast about the juiciness of the dish, the even cooking and the crispy skin that result. For conventional ovens, the name really says it all -- it's the easiest way to cook meat, and the appliance you're more likely to have in the home (not to mention the one referenced most in cookbooks).

In honour of this weekend's Easter meal, Ronco.com, creators of many home rotisserie appliances, is offering up recipes for both methods of cooking your ham or lamb.

Have a preference for cooking your meat dish? Let us know in the comments below, or at @HuffPostCaLiv.

Boneless Ham with Brown Sugar Pineapple Glaze

Rotisserie oven directions

1 (16 ounce) can crushed pineapple

1/4 cup brown sugar

1 teaspoon dry mustard

1 4 lb boneless fully cooked ham

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.

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. 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°. Serve sliced ham with some of the pineapple mixture on top.

Conventional Oven Directions

*For preparation in a conventional oven, preheat the oven to 325° for a fully cooked ham or 350° for an uncooked ham. 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. Cook for 18 to 20 minutes and test the meat with a thermometer until the center of the ham reaches at least 140°. Serve sliced ham with some of the pineapple mixture on top.

Dijon-Garlic-Rosmary 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

Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl. 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.

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. 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)

Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. 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.

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