I’m a Co-op Merchandiser. Here’s What I Recommend for Easter Dinner

by Greg Marsh
Co-op Merchandiser

 

Not sure what to serve your family this Easter. I can help!

 

Every year around this time, folks start thinking about what to serve on their table for Easter Dinner. Perennially, ham and lamb seem to be the most popular items. However, if you’re like most families, ham dinner is likely the norm. But it doesn’t have to be normal or boring.

 

I’ll focus on Ham first. Whether your family traditionally does whole hams, spiral hams, fresh hams, easy-carve hams, or something on a smaller scale—such as a petit ham or a nice, thick-cut ham steak—the Co-op has a great selection for you. 

 

We offer spiral hams from Triple M, McKenzie of Vermont, and North Country Smokehouse of Claremont, New Hampshire. Spiral hams are great for bigger families or dinner parties, and easy to carve.    

 

Bigger “block hams” come bone-in, and can be cut to your specifications. Folks like the bone-in flavor, and bonus: the bone can be saved for future meals such as baked beans, or French Canadian-style pea soup.     

 

Easy carve hams are available from McKenzie, Triple M, North Country and Boar’s Head. Generally, warmed up in the oven at 350 degrees, for no more than an hour, these hams are easy to carve out in portion-sized slices.     

 

“Fresh” hams are simply just pork.  They are a portion of the leg that is just plain pork, no smoke and no cure, just a blank canvas of pork for those wishing to add their own touch, and flavorings. Typically, these are larger sized amounts of meat.   In the 15-20 pound range. But you could ask the butcher in your Co-op location of choice to cut one specific to your needs.     

 

For those with smaller size-portions in mind, or something on a less than party-size scale, we offer petit hams, suitable for 3-5 people. Look for them in either conventional, or antibiotic-free offerings.   

 

Another way to go is ham steak. The Co-op offers delicious, cut-to-order ham steaks, which in my opinion is the way to go.  

 

I learned a delicious recipe from my wife’s grandmother, which to this day I look forward to every time we have it. It starts with a 2-inch thick, full ham steak (your  butcher will know what this means). You then take a PYREX or oven-safe casserole dish and put your ham steak in it. Prepare on the side a rub consisting of:  1 cup of dark or light brown sugar, 1 teaspoon of dry mustard, 1 teaspoon of salt, and a pinch of clove.  Mix well together and apply to the entire surface of the ham steak. Fill the outskirts of the steak with milk, no more than halfway up the side of the steak. Bake in an oven at a 325 degrees for no more than 1 hour. This will come out so tender and flavorful—it’s the only way to bake ham steak!

 

So, I hope that helps with your ham decisions. (I really want ham now!!!)

 

 As far as lamb, the Co-op has a great selection of lamb offerings as well.   

 

There are plenty of those out there that pre-order lamb roasts or lamb racks, and this is a great idea, as some special orders tend to take time. However, those wishing to shop for their roast or lamb items may request them while in-store as well. Especially in the case of our local Vermont-raised lamb from Tamarack Farm in Corinth, VT, availability is limited. So, get those orders in ASAP!    

 

Members and customers alike can choose from bone-in or boneless lamb legs, lamb shoulder roasts, fancy frenched lamb racks (all cut to your specific needs),  lamb top rounds, or for those wishing to do a traditional shepherd’s pie, fresh ground lamb.   The Co-op offers only the best quality lamb out there, and it is always fresh. One hundred percent guaranteed delicious!     

 

No matter which side of the fence you decide on for your family’s Easter meal, rest assured the Co-op has everything you need to make your dinner party a success!  Here are the extensions in each location that will be happy to help!

 

Thank you!

 

Hanover – EXT – 6330

Lebanon – EXT – 4414 

W.R.J     –  EXT – 5516

 

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