“Be present at our table, Lord, Be here and everywhere adored. Thy people Bless, and grant that we may feast in Paradise with thee.”— John Wesley
May this season of renewal bring you an ABUNDANCE of PEACE and overwhelming LOVE, Happy Easter www.ribbqnews.com readers! Get ready for an EGGS-TRAORDINARY Easter Celebration by drawing upon these sensational recipe suggestions!
Here is an absolutely scrumptious choice for A BBQ Recipe to serve at your Easter Dinner:
–Twice Smoked Spiral Ham: Smoked ham is one of the easiest dishes to prepare for your Easter Holiday Dinner Table, and “this Twice Smoked Spiral Ham is so flavorful you’ll have your guests spinning for more! Smoked spiral ham is so nice…we had to smoke it twice!” DOUBLE THE SMOKE, DOUBLE THE FLAVOR, DOUBLE THE FUN! Spiral hams are cut from the leg of the pig and are already pre-cooked and smoked. They are aptly named because of the way the meat is cut; normally, a spring-loaded slicing blade cuts around the ham and around the bone making spiral incisions. This cutting method makes for even slices of meat and a beautiful presentation. A pre-smoked, spiral packaged ham usually lists the type of wood that the ham has been smoked on and will also instruct you as to what temperature you need to warm the ham to= which is 140-145 degrees Fahrenheit. Most grocery stores have ample choices of packaged spiral hams available. Now, onto the Second Smoke! Pre-heat your smoker to 250 degrees. (This particular recipe was prepared on a Traeger Timberline 1300 with Bear Mountain Cherry Wood Pellets.) Next, Prep the ham: Score the ham and slather with your MOST LUSCIOUS SAVORY Dijon mustard, making sure to cover the entire ham roast, as well as getting the mustard into and in between every individual slice and crevice. *Wearing latex gloves while smothering the ham in Dijon mustard makes for less mess! Yes, the Dijon mustard adds some additional flavor to the ham, but its main purpose is to act as a binder for the seasonings. The quintessential traditional seasoning combination for your spiral ham consists of: brown sugar, cinnamon, salt, pepper, and your most flavorful Honey-Garlic Rub. *Honey-Garlic Rub Fan Favorites include: Fire & Smoke Society, Butcher BBQ, Smoked BBQ Source/Smoke Kitchen, and Krab Queenz Foods= See the photo collage below.
Once your ham is generously covered with seasonings, place it into your smoker. It will take approximately 15-20 minutes per pound of ham for the Second Smoke to be complete; ie; a 10 pound ham would be Second Smoked for 3 hours. *REMEMBER: SMOKING TO TEMPERATURE IS THE KEY TO A SUCCESSFUL SMOKE! Smoking times may vary drastically based on the type of smoker utilized, the weather on the day of the smoke, and the cut of meat you are smoking.* Using a wireless meat thermometer and inserting it at the beginning of the smoke takes “the guess work” out of the equation by letting you know when your Second Smoke ham is ready to be basted, and afterward when your ham roast is complete. While your ham is Second Smoking, make the homemade glaze which you will use for basting!
Glaze Ingredients:
½ Cup Brown Sugar
1/3 Cup Maple Syrup
1/3 Cup Honey
¾ Stick of Butter
Directions:
Combine the brown sugar, honey, maple syrup, and butter into a saucepan and stir well to incorporate everything. Place saucepan on stove-top and bring the glaze to a simmer. Lower heat. Cook glaze to reduce it and thicken the sauce, scraping the sides of the saucepan throughout the reduction process.
Basting the ham:
When the internal temperature of the ham reaches 130 degrees, take a basting brush and begin applying a few layers of the thickened glaze. Let the glaze “Tack Up and Set” on the ham until it reaches an internal finishing temperature of 140-145 degrees. LIBERALLY brush the remaining glaze on top of the ham after it is done! Et Voila! Deliciousness awaits!
This Twice-Smoked Easter Spiral Ham Recipe was perfected by Pitmaster Jordan Hanger. Pitmaster Jordan is known for “bold, approachable recipes that blend American and Asian BBQ. Growing up with an American Dad and a Korean Mom, Jordan developed a love for FUSION FLAVORS, inspiring his brand: NINJACUE.” Jordan has over ONE MILLION Followers on social media. Pitmaster Jordan consistently makes both unique and excellent BBQ dishes and strives to “make great BBQ fun and accessible for everyone!”
“Smoked Rack of Lamb with Pistachio Crust,” is a DIVINE recipe that both looks and tastes FANCY! This recipe explains how to prepare, season, and smoke an entire rack of lamb…with a pistachio crust! This exquisite and crumbly pistachio crust gives the lamb enormous flavor and texture in every bite. Topped off with a drizzle of apricot and balsamic sauce, there is no doubt that your guests will be clamoring for MORE!
Instructions:
–Cooking a whole rack of lamb makes a distinguished Easter Holiday BBQ Centerpiece dish. Choosing to smoke the rack whole, means that it will smoke longer for a deeper, richer flavor. Additionally, when you leave protein whole instead of cutting it into smaller portions prior to smoking, it helps preserve the moisture of the meat, resulting in a juicier, tastier bite!
–Prepare your rack of lamb by soaking it in buttermilk for 24 hours. This helps to neutralize “the gamey flavor” in the lamb and it also tenderizes the meat. When you are ready to begin your cooking process, rinse off the buttermilk soak and then pat the rack of lamb dry.
–Prepare the lamb rub: Into a dish, combine 1 teaspoon salt, 1 tablespoon coarse ground black pepper, 1 tablespoon garlic powder and 1 tablespoon of smoked paprika. Mix the dry rub ingredients together. LIGHTLY coat both sides of the rack of lamb with olive oil. Then, sprinkle the dry rub onto the lamb until the rack of lamb is evenly coated on both sides.
–Lamb tends to “take on smoke” similar to fish or chicken. Avoid stronger woods such as hickory or mesquite- which can easily overpower lamb. Opt instead for fruit woods, or maple wood, or alder wood as terrific alternatives. Cherry Wood was used in this recipe, for the sweet smokey flavor that it lends to the rack of lamb as well as the color that it produces on the meat.
–Sear the lamb: Heat up a cast iron skillet on medium-high heat with 1 tablespoon of olive oil. When the cast iron pan starts smoking, you know that it’s hot enough to sear! Sear the lamb on the meat-side-down for a few minutes. Once the lamb has browned, flip it over and sear the other side. Searing the lamb provides an additional depth of flavor to your Easter Holiday BBQ dish! Remove the lamb from heat and set aside.
–Prepare the Pistachio and Bread Crumb Crust Mixture: Combine ¾ Cup of shelled pistachios, 1/3 Cup breadcrumbs, 3 tablespoons of melted butter, and 2 tablespoons plus 1 teaspoon of extra-virgin olive oil. Coarsely blend all ingredients together in a food processor.
–Next, cover the meat side of the rack of lamb with Dijon mustard. Rubbing the lamb with Dijon mustard will give it more flavor and the mustard will act as a binder for the pistachio breading crust. Evenly coat the lamb with the pistachio crust mixture, covering the entire front side and bottom- but not the back portion where the bones are.
–FIRE UP YOUR SMOKER TO 275 degrees. This recipe was prepared on a Big Green Egg. Insert the wireless meat thermometer, and place rack of lamb inside smoker. Once the lamb reaches an internal temperature of 130 degrees, remove it from the smoker and let it rest for 15 minutes.
–Prepare the 2-ingredient sauce: Combine 1 Cup of apricot jam and 3 tablespoons of balsamic vinegar together in a saucepan and warm it up. It is such a simple glaze, yet it is a perfect complimentary adornment to the lamb!
–Slice the rack of lamb into single lambchops, top each lambchop with a large spoonful of glaze, arrange on your Easter Holiday Platter and SERVE!
If neither of these recipes tickle your BBQ fancy, you can always order online from the following selections:
–“MEAT N’ BONE EASTER DEAL,” https://www.meatnbone.com “Craft an amazing Easter Feast with exclusive gourmet essentials!” Create an unforgettable holiday meal with choices ranging from;
CYMRU WELSH LAMB- 2 Racks; Imported; $72.99
Veal Rack- 2 pack- Frenched; $42.99
WAPITI ELK RIB RACK-Frenched; $117.99
Whole Brisket WAGYU- Packer Style- BMS7+ Competition Brisket; $126.99
You may also find a veritable BASKET FULL OF RECIPE Suggestions here:
“The 70 Best BBQ Recipes 2025,” at https://www.delish.com where you can “discover the Top-Rated BBQ Recipes that fit your needs!” Like Smoky Grilled Dry-Rub Pork Chops with Peach Relish, Sausage Pinwheels with Marinated Peppers and Grilled Broccolini, Bibb Salad with Pickled Onion, Fennel, and Plums, and The Best Creamy Potato Salad!
“Make Easter Dishes Today- Bring Home Pure Flavor,” at https://www.mccormick.com “Hop into the spring season and find the perfect Easter recipes to satisfy loved ones at your holiday gathering! Whether you’re hosting a small lunch or grand dinner, we’ve rounded up our favorite recipes to cover everything on your Easter menu- from appetizers to main entrees to dessert!” Like Cinnamon Roasted Carrots, Traditional Deviled Eggs, TIE DYE Cake, and Homemade Easter Marshmallows!
And www.thepioneerwoman.com has an article entitled, “THE 90 BEST EASTER RECIPES FOR YOUR SUNDAY FEAST!”… Including A SUBSIDIARY ARTICLE DESIGNATED THE “75 EASTER DESSERTS TO CELEBRATE THE SWEETEST SUNDAY!” The Pioneer Woman provides recipes for such tasty treats as: EASTER BARK, CARROT CAKE TRIFLE, EASTER BREAD, AND STRAWBERRY ICE BOX CAKE! Showstopping, delectable, elegant, and STEAL-THE-SPOTLIGHT DESSERTS!!!
Whatever your Easter Holiday Dinner Choice may be; BACKYARD BBQ BASH, GOURMET GRILLING, HOPPING ON OVER FOR AN EASTER BUNNY BRUNCH, A SOPHISTICATED AND SAVVY SIT-DOWN DINNER, OR A WHIMSICAL, FANCIFUL FAMILY GATHERING- May your Blessings AND YOUR BBQ Be Bountiful; May your Easter be filled with joy and laughter- and chocolate! HAPPY EASTER, My Beloved PEEPS!
–“THE VERY FIRST EASTER TAUGHT US THIS: THAT LIFE NEVER ENDS AND LOVE NEVER DIES.”
Kate McGahan
