Really enjoyed the podcast interview with Kelly. Here are the ham and lamb dishes I'm making:
Edward Lee's Spicy Maple-Glazed Ham:
Ingredients
1/2 C
gochujang
Korean fermented chili paste
1/2 C
apple juice
1/4 C
maple syrup
1 tsp
Worcestershire sauce
1/4 C
espresso or strong coffee
7 lb
cooked bone-in spiral ham
GARNISH
Leaves from ½ bunch purple kale or cabbage
1/2 C
pomegranate seeds
Recipe
SERVES -10
ACTIVE TIME -0:15
TOTAL TIME -1:45
DIFFICULTY - EASY
1
Preheat oven to 380 F. Whisk gochujang, apple juice, maple syrup, Worcestershire sauce, and espresso in a small bowl.
2
Place ham onto a rack fitted over a sheet pan. Generously brush the glaze all over the ham with a pastry or silicone brush. The glaze will seep into the ham, giving it a burnished finish throughout. Bake 1–1½ hours, depending on the size of your ham, basting every 15 minutes.
3
After 15 minutes, for the first basting, the spiral cuts will begin to brown and separate. Baste all over, then place back in the oven. The ham will be basted 5–6 times in total, for a bubbly, burnished finish.
4
Remove ham from oven and pull away the outermost layer from the cut side (this slice will be dried out). Let rest while preparing the garnish. Lay kale or cabbage leaves onto a platter, then sprinkle with pomegranate seeds. Gently place the ham on the leaves and serve.
Yogurt-Marinated Roasted Leg of Lamb
Ingredients
LEG OF LAMB
4-inch piece ginger
about ¼ cup chopped
4 cloves
garlic
1
yellow onion
1 bunch
parsley, divided
1 bunch
cilantro, divided
1 qt
whole-milk yogurt
2 Tbsp
Kosher salt
1
bone-in leg of lamb
5–7 pounds
ALMOND RELISH
1 C
whole almonds, toasted
oven-toasted at 350 F for 8–10 minutes
1/2 C
extra-virgin olive oil
Juice of 2 lemons
Kosher salt
Recipe
SERVES -8
ACTIVE TIME -0:45
TOTAL TIME -52:00
DIFFICULTY - MODERATE
1
Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems.
In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
2
Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side.
Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1–2 days (longer marination will yield more tenderized lamb).
3
Preheat the oven to 350 F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
4
After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour.
After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
5
After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn’t a lot of resistance, it’s done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
6
Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
7
Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.
Edward Lee's Spicy Maple-Glazed Ham:
Ingredients
1/2 C
gochujang
Korean fermented chili paste
1/2 C
apple juice
1/4 C
maple syrup
1 tsp
Worcestershire sauce
1/4 C
espresso or strong coffee
7 lb
cooked bone-in spiral ham
GARNISH
Leaves from ½ bunch purple kale or cabbage
1/2 C
pomegranate seeds
Recipe
SERVES -10
ACTIVE TIME -0:15
TOTAL TIME -1:45
DIFFICULTY - EASY
1
Preheat oven to 380 F. Whisk gochujang, apple juice, maple syrup, Worcestershire sauce, and espresso in a small bowl.
2
Place ham onto a rack fitted over a sheet pan. Generously brush the glaze all over the ham with a pastry or silicone brush. The glaze will seep into the ham, giving it a burnished finish throughout. Bake 1–1½ hours, depending on the size of your ham, basting every 15 minutes.
3
After 15 minutes, for the first basting, the spiral cuts will begin to brown and separate. Baste all over, then place back in the oven. The ham will be basted 5–6 times in total, for a bubbly, burnished finish.
4
Remove ham from oven and pull away the outermost layer from the cut side (this slice will be dried out). Let rest while preparing the garnish. Lay kale or cabbage leaves onto a platter, then sprinkle with pomegranate seeds. Gently place the ham on the leaves and serve.
Yogurt-Marinated Roasted Leg of Lamb
Ingredients
LEG OF LAMB
4-inch piece ginger
about ¼ cup chopped
4 cloves
garlic
1
yellow onion
1 bunch
parsley, divided
1 bunch
cilantro, divided
1 qt
whole-milk yogurt
2 Tbsp
Kosher salt
1
bone-in leg of lamb
5–7 pounds
ALMOND RELISH
1 C
whole almonds, toasted
oven-toasted at 350 F for 8–10 minutes
1/2 C
extra-virgin olive oil
Juice of 2 lemons
Kosher salt
Recipe
SERVES -8
ACTIVE TIME -0:45
TOTAL TIME -52:00
DIFFICULTY - MODERATE
1
Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems.
In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
2
Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side.
Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1–2 days (longer marination will yield more tenderized lamb).
3
Preheat the oven to 350 F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
4
After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour.
After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
5
After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn’t a lot of resistance, it’s done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
6
Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
7
Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.
Last edited:
