Easter Main Courses

<p>Our tender, fall-off-the-bone, country-style spiral sliced smoked ham is baked to perfection in our own homemade pineapple ham glaze. It will be the best ham you and your guests have ever had. This is one of the top customer favorites, year after year. Once you try it you will see why they keep coming back and you will too!</p> <p>1/2 Half Serves 10-12<br /> Whole Ham Serves 20</p>

<p>Eight 6 oz. portions. Our chefs created the perfect marinade for this salmon using blended oil, lemon &amp; garlic. It is grilled until golden brown and flaky. Simple is good.<br /> Serves 8-10</p>

<p>Herb roasted leg of lamb seasoned with fresh rosemary, garlic and olive oil. Sliced and served with mint jelly on the side.<br /> Serves 8-10</p>

<p>Trimmed beef tenderloin, seasoned with fresh chopped garlic, rosemary, cracked black pepper, koshersalt and rubbed with Stew Leonard’s olive oil. Filet is 4-5lbs on average.</p> <p>Ready to roast in your oven. A memorable meal for your family and friends! Direct from our Midwest USA ranchers, hand-trimmed by our experts. We leave it whole for you to roast and slice it to your desired doneness and thickness in your home. It's so tender, you can cut it with a fork.</p> <p>Let the filet stand for about 20 minutes at room temperature after removing from the refrigerator. Preheat the oven to 350°F and roast the filet for ten minutes and flip. Roast for an additional 10 minutes until a meat thermometer inserted into the thickest portion registers 130° F Rare, 135° F Medium Rare, 140° F Medium, 145°F Medium Well and 150° F Well Done. Remove from oven, place on cutting board tent with aluminum foil rest 10 minutes.</p>

<p>Trimmed beef tenderloin, seasoned with fresh chopped garlic, rosemary, cracked black pepper, kosher salt and rubbed with Stew Leonard’s olive oil. Filet is 4-5lbs on average. Filet is seared and final cooking is needed at home.</p> <p>Let the filet stand for about 20 minutes at room temperature after removing from the refrigerator. Preheat the oven to 425°F and roast the filet for 10-20 minutes depending on your preference. Using a meat thermometer take the temperature in the thickest part of the filet, note: 130° F Rare, 135° F Medium Rare, 140° F Medium, 145°F Medium Well and 150° F Well Done. Remove from oven, place on cutting board tent with aluminum foil rest 10 minutes.</p>