When it comes to meal planning my thoughts dart from idea to idea.
Earlier I was contemplating rib roast, turkey or ham. Ham won after I saw a blog post by Michael Mech for ham en croute. Two days after I set the ham to defrost, I found lamb shoulder on sale. If I had only known just a little earlier, it would have won.
This morning, I put the ham in a stockpot filled with hot tap water, which was changed after 45 minutes, for a 90 minute warm up.
Meanwhile, I made a Japanese milk bread dough instead of brioche to cover the ham.
After 90 minutes, I trimmed off the fat and any skin that went to the freezer for some baked beans someday. I scored the ham, smeared it with mustard and packed on the brown sugar. I preheated the oven to 400 degrees.
I then rolled out the Japanese milk bread dough to encase the upper region of the ham, but not the bottom. I should have taken a picture, it was so beautiful. I then placed it in a 400 degree oven for 15 minutes, then lowered to 325 degrees for the next 90 minutes.
Once the ham registered 145, it was removed to rest for 20 minutes.
During the last 30 minutes of baking the ham, I added a pineapple gratin (pineapple, some flour, cheese and buttered Ritz crackers). After the ham left the oven, a potato gratin which was largely cooked on the stove went into the oven to melt the cheese.
Dessert was a lamb cake unadorned with frosting, which allowed the detail of the mold to shine through. It was an inspiration from a German cooking website. The mold was my Oma's who died in 1975, though I was recently gifted. It was partially eaten before I remembered I intended to take a picture.
Happy Easter!