Easter Lamb & Ham Cooking Class

Learn how to prepare Easter-ready recipes—highlighted by a clinched-and-planked rack of lamb and a flavor-packed smoked ham—using approachable, repeatable techniques on the Big Green Egg.

If you’re looking to bring confidence and bold flavor to your Easter cooking this year, this class will walk you through the techniques behind two standout favorites: a beautifully prepared rack of lamb and a flavor-packed smoked ham.

The centerpiece of the class is the clinched-and-planked rack of lamb, a combined method that builds intense charred flavor with controlled, even finishing. You’ll learn how to prep and trim the rack, manage heat, build crust, and carry the lamb through each stage with precision.

We’ll also go over how to smoke a flavor-packed ham on the Big Green Egg, including seasoning, glazing, and temperature guidance. A portion of the ham will be used to create ham sliders during class so you can taste the results as we move through the techniques.

Along the way, we’ll prepare a few Easter-focused sides chosen to complement the lamb and ham while reinforcing additional skills you can use at home (specific dishes may vary).

Throughout the class, you’ll enjoy tastings as we move through each stage and component. The focus is on learning the methods that will help you confidently prepare a lineup of Easter-ready recipes on your own.

Format: Lecture-style and laid-back, with live demonstration, plenty of instruction, and lots of time for questions. Two complimentary drinks (beer or wine) are included. Plus, you’ll have the opportunity for private shopping in the store after the class.

• Clinched-and-Planked Rack of Lamb:
  How to prep, trim, clinch for flavor, use the plank for controlled finishing, build crust, and manage timing.
• Smoked Ham Overview:
  Seasoning, glazing, temperature guidance, and key considerations for ham on the Big Green Egg.
• Ham Slider Assembly:
  How to slice and build the sliders using the ham prepared in class.
• Easter Side Concepts:
  Foundational techniques for simple, complementary side dishes (specific items may vary).
• Big Green Egg Best Practices:
  Temperature management, setup considerations, and how to adapt these techniques for your home equipment.

• Demonstration-style instruction
• Tastings of lamb, ham, sliders, and sides
• Two complimentary drinks (beer or wine)
• Printed notes and technique sheets
• Private shopping time after class

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