Hop to It: Plan Your Easter Dinner Now

Look like a pro around the dinner table this Easter with the help of Ohio City Provisions. Co-owner Adam Lambert and his team are ready to help customers plan the ultimate spread. It starts with a few simple questions: “What I usually do is ask the customer, ‘How many people are you cooking for?’ ” Lambert says. “Then we go off of people’s likes and dislikes and go from there.” Lambert, who suggests stopping in to preorder cuts, shares some tips on how to prepare some holiday favorites.

Brined and smoked ham, $8 per pound
With a half ham weighing about 7 or 8 pounds, this Easter favorite is brined in a mixture of water, salt, organic sugar and aromatics for seven days before it’s smoked for 12 hours. This natural, chemical-free option just needs to be reheated in the oven before your meal. “They’re fantastic,” he says. “If people want, they can make a glaze for a more traditional dish.”

14-bone pork crown roast, $10 per pound
You’ll be the talk of the table when you bring out this elegant roast with a halo of cleaned, exposed bones. Place the roast on a baking sheet and cook it in a 450-degree oven for about 15 minutes until it starts to brown. Then turn it down to 325 degrees and cook until it reaches an internal temperature of about 140 to 142 degrees. Let it rest for about 10 minutes before serving. “It looks like a crown of meat,” he says. “It can be a centerpiece for your table.”

Stuffed lamb leg, $12 per pound
Filled with herbs, fennel seeds and citrus, this decadent cut of meat is rolled and tied so it looks fancy on the table. The cook time is very similar to the pork crown roast, says Lambert. “Start it in a very hot oven until it starts to brown and then turn it down to a lower temp to finish it,” he says. When it reaches an internal temperature of 132 to 135 degrees, it’s done. “But let it rest,” he says. “And then carve away.”