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Spring Holidays Cooking

Whether you celebrate Easter, Passover, or simply the arrival of Spring, Walden Local Meat will accompany you in all your cooking endeavors this Spring holiday season. Go to our Spring Holidays Share page to plan your celebrations, and read on for a few cooking suggestions.

If you choose one of our Hams as your centerpiece, try our Cider-Baked Ham recipe. For a delicious, caramelized exterior, score the ham before baking. Serve with green beans, roasted carrots or mac and cheese (try to make your own with our Cheddar cheese!)

Alternatively, add Victoria’s Ham Glaze and Carlisle’s Spring Blossom Honey to your cart when you build your Spring Holiday Share. Bake your ham at 300 degrees until internal temperature registers 100 degrees, 1.5-2.5hrs depending on the size of the ham. Meanwhile, simply mix one jar of Ham Glaze with 4 tbsp of Honey and 1 tbsp of water. When the ham has reached 100 degrees, take out of the oven and increase the temperature of the oven to 400 degrees. Apply the glaze over the ham, and bake for an additional 30 minutes.

If your celebration calls for a brisket, our grass-fed beef is guaranteed to impress your guests in a traditional Braised Brisket. Pat the brisket dry and season with salt and pepper. Brown the brisket on all sides in a Dutch Oven and set aside. In the same pot, add sliced carrots, celery and onions (about 6 cups of vegetables), and cook for 8 to 10 minutes, stirring regularly. Add 1 cup of tomato sauce and 1 cup of water, as well as a couple tablespoons of Worcestershire sauce. You can also use our Chicken Broth (available in your Holiday Share) for extra flavor. Cook for 2.5 – 3 hours, until the meat is tender. Let rest for 15 minutes before cutting. You can also remove the brisket and reduce the sauce to serve.

For those choosing to celebrate Spring with lamb, try a Rosemary Garlic Lamb Leg Roast. Preheat your oven to 450F. Trim the leg of lamb of any large excess fat pieces, dry it off with a paper towel, and then spread it out on a cutting board with the interior facing up. Drizzle a little olive oil, and season with kosher salt, pepper, chopped fresh rosemary, minced fresh parsley, and around 10 cloves of sliced garlic. Roll the leg of lamb into a cylinder shape and tie it tightly. Cut a few small slits on the exterior and stuff with some extra garlic slices. Coat the exterior of the lamb with a little more olive oil, salt, pepper, and rosemary. Place the lamb in a roasting pan elevated with a wire rack. Pour 1 1/2 cups of water into the pan, but make sure the water isn’t touching the bottom of the lamb. Roast for 15 minutes, then turn the heat down to 350F. Cook the lamb until the center temperature is 130F for medium-rare after resting (15-20 minutes per pound). Rest covered with foil for 10-15 minutes before cutting.

This year, we are also offering Pork Tenderloins in our Spring Holidays Share. For a sun-filled meal, try our Pork Tenderloins with Blueberry-Ginger Chutney. Your holiday tenderloin will most likely be larger than those in this recipe, so remember to account for the extra cook time.To prevent your tenderloin from drying, season and wrap into foil before baking.