Easter
What better way to celebrate this holiday than with one of Denninger's famous mouth watering glazed hams.We offer a variety of hams including our Boneless Glazed Virginia-Style, Glazed Country-Style Bone-In, as well as our Boneless Blackforest-Style hams.
At Denninger's, we have a long tradition of producing the best in specialty hams. Each one is hand selected and delicately smoked over aromatic hardwood chips, resulting in an exquisite, tantalizing old smokehouse flavour. We're sure that you will find it the best tasting ham you have ever had!
Also Available This Easter at Denninger's...
Pork
- Rack of Pork (stuffed or unstuffed)
- Stuffed Pork Tenderloin
Turkey
- Fresh Turkeys
- Fresh Free Range Turkeys
- Stuffed and Unstuffed Bonesless Turkey Breast (skin on or off)
Lamb
- Fresh Ontario Lamb
Bakery
- Paska Bread
- Hot Crossed Buns
Pre-Cooked / Ready to Serve
- Denninger's Award Winning Kielbassa
- Assorted Pates
- Cheese Balls (herb and spice, pineapple, garlic)
Misc.
- Traditional Bread Stuffing
- Denninger's Scalloped Potatoes
- Smoked Fish
- Poultry Gravy
- Carrot Ginger Bisque Soup
- Frozen Vegetables (fine green beans, Price Edward Mix, California Mix)
- Fresh Breakfast Sausage
- 1 lamb leg deboned of 1,5 - 2 kg- 2 tbs olive oil
- Salt and pepper
Stuffing
- 180 g (6 oz) chopped lamb
- 150 g (5 oz) sliced pancetta slightly pan fried
- 500 ml (2 cups) bread crumbs
- 170 g of Le Rustique cheese cubed
- 3 garlic cloves, finely chopped
- 15 ml (1 tbs) of fresh rosemary, chopped
- 15 ml (1 tbs) of fresh mint, chopped
- 15 ml (1 tbs) of parsley, chopped
- 60 ml (1/4 cup) dry white wine
- Salt and pepper
- 125 ml (1/2 cup) of dry white wine
- 375 ml (1 1/2 cup) lamb stock
- 10 ml (2 teaspoons) flour
- 10 ml (2 teaspoons) butter
Portions: 6 to 10
Preparation: 15 minutes
Cooking time: 1 hour - 1 hour and 20 minutes
Preheat oven at 180 °C (350 °F). In a bowl, mix stuffing ingredients and season. Open lamb leg, fill with stuffing, roll and tie with string. Season. In a pan, heat the oil and sauté de roast on all sides. Cook for about 1 hour to 1 hour and 20 minutes, or 20 minutes per 450 g. Take out from oven, wrap in Alumifoil and let rest for 20 minutes. Deglaze the pan with wine, reduce to half, add the lamb stock and bring to a boil. In a small bowl, mix flour and butter; add the sauce and whisk until it thickens. Simmer 5 minutes whisking from time to time. Serve three thin slices of lamb per plate, topped with sauce. Decorate with fresh rosemary. Serve with slices of zucchini and carrots with leaves.
Did you know...
When you cut a bloomy rind cheese, each portion must have its part of rind and body, the flavor is more pronounced near the crust. In addition, a velvety dried rind can be grated and used in soups or salads.
A-sides
Sundried black olives or grilled peppers.