This weekend is Easter and many people are planning large dinners surrounded by friends and family. While most people will be monitoring their ham or lambs in the oven—why not take advantage of the nice weather and grill your Easter dinner.
A popular option for Easter dinner is lamb and it’s a perfect protein to put on the grill. Our pro-tip is to marinate a leg of lamb (make sure to include mint!) in the fridge for at least two hours. For even cooking, use a rotisserie skewer over medium heat—and cook for about 20 minutes per pound. Once the internal temperature reaches above 65 degrees Celsius—you can remove the lamb. Just remember to cover it and let it rest for about 15 minutes before carving.
An equally popular Easter dinner protein is ham. A ready-to-eat ham can be turned into a mouthwatering entree with the help of a smoker. To get started, prepare a dry rub that includes pepper, paprika, salt and dry mustard and evenly coat the ham—let it sit overnight.
The morning of your Easter dinner, prepare your smoker to about 100 degrees Celsius. Smoke the ham for about six hours and baste every hour with chicken stock, pineapple juice, and vegetable oil. At about the five-hour mark, make a glaze of honey, pineapple juice, and dry mustard. Coat the ham and continue smoking until the glaze sets.
Team Harding has a wide selection of gas grills, charcoal grills and smokers to help you grill or smoke a memorable Easter dinner.
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