Somasenguptaeasterrecipesspicyroastlambwithclassicindi

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SOMA SENGUPTA EASTER RECIPES- HONEY GLAZED HAM



Soma Sengupta Easter Recipes- Honey Glazed Ham image

Make and share this Soma Sengupta Easter Recipes- Honey Glazed Ham recipe from Food.com.

Provided by Soma Sengupta

Categories     Ham

Time 1h35m

Yield 15 , 16 serving(s)

Number Of Ingredients 5

1 (10 lb) smoked bone-in ham
2 cups honey
1/2 cup whole grain mustard
1/2 cup packed dark brown sugar
2/3 cup butter

Steps:

  • Heat the oven to 350°F and arrange a rack in the lower third. Remove any packaging or netting from the ham. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.
  • Line a baking pan with aluminum foil. Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
  • Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
  • When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don't cut more than 1/4 inch deep) over the entire ham.
  • Brush the ham with a quarter of the glaze, return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 60 to 75 minutes total. Let the ham rest 20 to 30 minutes before slicing.

Nutrition Facts : Calories 1001.5, Fat 57.9, SaturatedFat 23.2, Cholesterol 286.7, Sodium 329.5, Carbohydrate 42.1, Fiber 0.3, Sugar 41.5, Protein 76.6

SOMA SENGUPTA EASTER RECIPES: SPICY ROAST LAMB WITH CLASSIC INDI



Soma Sengupta Easter Recipes: Spicy Roast Lamb With Classic Indi image

This is not your grandmother's traditional Easter lamb, which of course can be so wonderfully satisfying. But if you want to spike the lamb a bit, this is the recipe for you. The lamb, pink, juiscy and tender, is redolent of wonderfully spicy aromas. The jus is scented by the whole green chilis, but retains its essential lamby flavor. & the mint sauce provides the kick & freshness that elevates this dish from the ordinary. Enjoy, & happy Easter!

Provided by Soma Sengupta

Categories     Lamb/Sheep

Time 1h25m

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 19

1 tablespoon chili powder or 1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon jeera powder (ground cumin)
1 tablespoon sweet paprika or 1 tablespoon hot paprika
1 tablespoon red pepper flakes
2 teaspoons ground cinnamon
6 tablespoons olive oil
1 tablespoon chopped garlic
1 tablespoon honey
2 tablespoons coarse sea salt
1 leg of lamb, bone in, 8-to-10-pound
1 cup dry red wine or 1 cup lamb stock
5 -6 fresh green chilies
2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, finelygrated
1 tablespoon garlic, chopped
1 tablespoon green chili pepper, chopped
1/4 cup lemon juice

Steps:

  • Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight.
  • The next day about an hour before cooking, remove lamb from refrigerator and let stand.
  • Pre-heat oven to 350 degrees F.
  • Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan. Cook in center of oven for I hour. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 118 degrees F. If it does not, watch carefully and continue to cook until the temp reads just 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
  • For mint sauce: Blend all ingredients in a blender until semi-smooth.
  • For jus: Pour off as much of the fat as you can from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, pour in the wine or stock and add the fresh chiles. Simmer, scraping the pan to release solids, for 3-4 minutes. Remove from heat, taste and adjust seasoning. Pour over the leg of lamb.

Nutrition Facts : Calories 161.4, Fat 11.2, SaturatedFat 1.5, Sodium 1772.1, Carbohydrate 10.6, Fiber 2.8, Sugar 4.4, Protein 1.9

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