The table is set, the wine is poured, and everyone is anxiously awaiting the main attraction to make its debut on that famous silver platter…it’s almost time to dig into this year’s Holiday Roast! Whether it’s Prime Rib, Rack of Lamb or the classic Spiral Ham, every family has their own favorite dish, which is undeniably the star of the show. So place your napkin on your lap and get ready to dig in to some of our favorite Holiday Roast recipes of 2016:
The Spiral Ham is the quintessential staple served at many holiday dinner tables across the country. A simple honey glaze is a perfect complement for each salty bite. But, we love this festive twist to the classic…the flavors of orange and cloves make it the perfect holiday dish!
Spiced Orange Glazed Ham
1 bone-in Spiral Ham, approximately 10 lbs
1 cup of orange marmalade
1 tsp Dijon mustard
½ tsp minced garlic
¼ tsp ground cloves
Salt & pepper to taste
- Preheat oven to 325°F.
- Mix marmalade, Dijon mustard, garlic and spices in a small bowl until well blended.
- Brush half of the mixture over the ham. Gently separate each slice to ensure the inside of the ham is also coated with the glaze.
- Cover loosely with foil. Bake for 1 hour, basting occasionally.
- Remove foil and brush remaining mixture; baking for 45 minutes longer.
- Garnish on a platter with cranberries and halved figs for an extra festive look!
The organic grass-fed, grass-finished chuck roast from Greensbury is sourced from a ranch in the Dakotas. Cattle roam freely on open pastures and are never administered hormones, antibiotics, or steroids. All Greensbury beef products are packaged to optimize freshness and wet-aged for 21 days. We love this product for it’s tender, fall-apart meat. For a simple preparation, enjoy this no-fuss recipe for Classic Chuck Roast provided by Greensbury.
Classic Chuck Roast
Recipe provided by Greensbury
2 tbsp cooking oil
Handful of garlic coves
Salt/pepper to taste
- Heat oil in a Dutch oven or roasting pan over medium heat.
- Wash the chuck roast, dry with paper towels.
- Coat the chuck roast with salt and pepper, to taste.
- Set the chuck roast in the hot oil (chuck roast should be at room temperature before cooking).
- Sear the roast on the first side until it becomes brown. Flip the chuck roast and sear the other side until brown.
- Add chicken stock to pot and bring to boil, add roast.
- Cover pot, transfer to oven and cook for 1 hour.
- Transfer beef to plate.
- Add carrots, parsnips, garlic, onions to pot.
- Place beef on top of vegetables, cover and roast for about 45 minutes.
Rack of Lamb
Rack of Lamb with Mint-Basil Pesto
2 (1 ½ pounds each) racks of lamb (about 8 ribs each)
2 tbsp vegetable oil
Salt & pepper to taste
For Mint-Basil Pesto Sauce
3 cups fresh basil
4 cloves garlic, peeled
½ cup olive oil
¾ cup Parmesan cheese
⅓ cup fresh mint leaves, chopped
¼ cup pine nuts
2 tbsp water
2 tbsp fresh lemon juice
Salt & pepper to taste
- Preheat oven to 400° F.
- Season lamb with salt and pepper on all sides (allow the lamb to come to room temperature before preparation).
- Heat vegetable oil in a large cast iron skillet over medium heat.
- Sear lamb racks (fat-side down) until browned. Turn to sear the other side.
- Turn rack of lamb meat-side up in the skillet, and allow the lamb to finish cooking in the oven for another 15-20 minutes.
- Remove lamb from oven and allow to rest for 10 minutes.
- Prepare Pesto Sauce in a food processor by blending together the basil, garlic and cheese.
- Drizzle in olive oil while the food processor is mixing. Stir in salt and pepper to taste.
- Remove Pesto Sauce from the food processor and mix together with mint leaves and lemon juice; stir well to combine.
- Cut the lamb between the bones into single chops. Arrange on a platter; drizzle with Pesto Mint Sauce.
There’s no question that Turkey is the main feature at our Thanksgiving tables, however, the Turkey does make a comeback and is enjoyed once again by many for the December holidays. We enjoy this festive turkey roast made sweet apple cider and brown sugar…Enjoy!
Apple Cider-Brined Turkey
10-12 lb uncooked turkey
For the Apple-Cider Brine
8 cups apple cider (bottled or from frozen concentrate)
1 lb brown sugar (light or dark)
1 cup kosher salt
12 cups cold water
2 cups orange juice
1 tbsp ground ginger
15 whole cloves
3 tbsp crushed garlic
6 large bay leaves
Butter (for coating turkey)
- Combine apple cider, brown sugar and salt in a large saucepan.
- Bring to a boil, stirring constantly to dissolve the sugar and salt. Allow mixture to boil for one minute before removing from heat; allow to cool to room temperature.
- In a large 2-5 gallon container, combine the apple cider mixture with water, orange juice, ginger, cloves, garlic and bay leaves; refrigerate.
- Remove giblets and neck from raw turkey and submerge turkey in brine solution, breast-side down. Place container in the refrigerator and allow the turkey to brine for 24 hours.
- Discard brine solution and rinse turkey. Pat turkey dry (inside and out) and let it air-dry in the refrigerator for another 4 hours, uncovered.
- Coat turkey with a light coating of butter and bake in the oven at 325° F. Cook until thermometer placed in turkey breast reads 165°F (about 3 hours).
- Garnish on a platter with red grapes, apples, halved figs and kumquats for an extra festive look!
We hope you enjoy your Holiday Roasts this season.
From all of us at Mercato…Bon Apetit!