Carving Station Recipe

Seasoning

Remove prime rib from refrigerator at least 2 hours before roasting to come toward room temperature. Pat dry with paper towels. Rub olive oil evenly over the roast. Combine kosher salt, black pepper, garlic powder and chopped rosemary; rub evenly over roast, pressing into the surface.

Roasting

Preheat oven to 450°F (230°C). Place roast bone-side down on a rack in a roasting pan. Roast at 450°F for 15 minutes to develop a crust, then reduce oven temperature to 325°F (165°C). Continue roasting until an instant-read thermometer inserted into the thickest part (not touching bone) reads 125°F for medium-rare (approximately 12-15 minutes per pound) — for an 8 lb roast expect about 2–2.5 hours total after initial sear. Begin checking temperature about 90 minutes after the initial high-heat sear.

Resting and Au Jus

Remove roast from oven when target internal temperature is reached. Tent loosely with foil and rest for 30–45 minutes; carryover heat will raise internal temperature by ~5–10°F. While roast rests, pour pan drippings into a skillet, add 2 cups beef stock, bring to a simmer and scrape browned bits to make au jus. Strain if desired and keep warm in a small chafing tray or warmed gravy boat for service.

Carving

Place rested roast on a large cutting board. Remove bones if present (reserve bones for stock) by cutting along the bone line and lifting them out for easier carving. Using a sharp carving knife, slice against the grain into 1/8–1/4 inch thick slices for brunch portions. Fan slices on a warmed tray, keep under a low heat lamp or chafing tray and label 'Roast Beef'. Provide au jus and horseradish sauce at the station.

Prep Ham

Preheat oven to 325°F (165°C). Place the fully cooked spiral-sliced ham cut-side down in a shallow roasting pan; cover loosely with foil to retain moisture.

Make Glaze

In a small saucepan combine brown sugar, honey, Dijon mustard, apple cider vinegar and ground cloves. Warm over medium heat, stirring until sugar dissolves and glaze is slightly thickened, about 5 minutes. Remove from heat.

Glazing and Heating

Brush a generous layer of glaze over the outside and between some slices of the ham. Cover with foil and bake at 325°F for 60 minutes to heat through (about 7–8 minutes per pound); every 20 minutes uncover and brush another thin layer of glaze, re-cover and continue. In the last 10 minutes, remove foil and give a final glaze and short blast under the oven broiler if you want caramelization (watch closely to avoid burning).

Holding and Serving

Remove ham to a warm cutting board and tent loosely with foil for 10–15 minutes. Keep warm on a low-heat chafing tray. If spiral-sliced, the slices will remain partially attached; provide a sharp carving knife or tongs to separate individual slices. Arrange on a warmed platter and garnish with parsley. Offer Dijon and extra glaze at the station.

Station Setup

Set two large cutting boards on the buffet with chafing warmers or heat lamps beneath serving trays to keep carved meat warm. Place the roast beef and ham on separate boards/platters with their carving knives and forks. Position au jus, mustard, horseradish and extra glaze in warmed serving vessels nearby along with tongs for rolls and serving forks for meat.

Portioning and Flow

Slice roast beef into thin 1/8–1/4 inch pieces directly onto the warmed platter; for larger appetites offer slightly thicker slices. For the spiral ham, separate slices at the natural cut and stack on the platter. Provide 2–3 rolls per guest (adjust to expected guests). Keep replenishment pans under heat and refill from the kitchen so the station remains tidy and safe.

Food Safety and Timing

Keep hot foods at or above 140°F while on the buffet. Replace or discard any meat that has been out for more than 2 hours. Label the items clearly 'Roast Beef' and 'Glazed Ham' and replenish small batches frequently to maintain quality.