Chef Shares Expert Easter Recipes, Tips

Chef Richard Erskine at Southeast Culinary & Hospitality College shares some stellar Easter recipes and some expert tips on roasting meats.

Q: I bought a semi-boneless ham from the grocery story, and I was wondering what the best way to cook it is.
– Sue W.,
Abingdon, Va.

A: I personally like to prepare our hams here at the college a very simple way.
I open the package, score the top of the ham, place it in a roasting pan and put about an inch of water in the pan. Then, I bake the ham in a 350-degree oven for about 2 hours.

To score a ham, simply place 1/4-inch-deep gashes on the fat side of the ham. You can criss-cross these gashes to make a tic-tac-toe pattern.

The scoring is done so it allows the fat to melt into the meat. This creates flavor and juiciness.

Do you like all the pineapple juice and other toppings that are traditionally baked with ham? Don’t forget that you can make a sauce with those ingredients. Then, your family can put the sauce on the ham if they would like to.

Q: Would you please share a few recipes using sweet potatoes? I found some at the store that were huge, and I thought I would try them.
– Fred S.,
Bristol, Va.

A: I also saw these mammoth-size sweet potatoes. In fact, they were the largest I have ever seen.
I was curious to see if they still have the flavor of the smaller, traditional-size ones. By the way, have you seen the new white sweet potatoes in the market?

ROASTED SWEET POTATOES
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and black pepper

Preheat oven to 375 degrees F. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

BAKED SWEET POTATO CASSEROLE
1 stick butter
1 cup brown sugar
1 cup chopped pecans
1 cup coconut
2 trays sweet potato rounds (found in meat department)

Preheat oven to 350 degrees F.

In a medium bowl, thoroughly combine butter, brown sugar, pecans and coconut to make a crumb topping.

Place sweet potato rounds in a single layer in a large, lightly greased ovenproof dish. Cover with sugar-pecan mixture, and bake until sweet potatoes are heated through and topping is melted.

Chef’s tip: You can also slice fresh peeled sweet potatoes and use them in this recipe. Don’t forget you will have to bake longer or blanch your sweet potatoes.

MINTY BAKED LEG OF LAMB
1/2 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
1/4 cup packed fresh parsley leaves
2 tablespoons toasted pine nuts
2 tablespoons grated parmesan cheese
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
One 3-1/2-pound boneless leg of lamb, butterflied and trimmed of fat (the butcher will do this if you ask)

Preheat oven to 350 degrees F.

Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt.

Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.

Roast the lamb until a thermometer inserted into the thickest part registers 140 degrees F for medium-rare, about 1 hour 20 minutes.

Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together.

ROASTING TIPS
1. Very cold meat won’t roast evenly. Place it on the counter while preheating the oven.

2. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.

3. Give it a rest. A roast’s internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat’s fibers, and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

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