If you’re still flummoxed over what to serve for Easter dinner, check out these recipes, both courtesy of Ronco.com.
1 (16 ounce) can crushed pineapple
1/4 cup brown sugar
1 teaspoon dry mustard
1 4 pound 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.
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 degrees. Serve sliced ham with some of the pineapple mixture on top.
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.
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!