Why ham for Easter?
Ham is a traditional Easter menu choice that's always a crowd-pleaser. Ham first became a spring favorite in the time of the Romans, who buried pork by the sea in the winter to create a salty, cured ham for the spring. America's pilgrims carried on the tradition of ham in the spring, hand-curing pork in the fall in preparation for the Easter feast. At that time, the fall was the traditional time for hogs to go to market and curing or other preparations were done at that time. Easter would have been the first holiday that the cured ham from the fall was ready to eat.
Ham Trivia: Fun Facts for Inquisitive Types
Ham is a traditional Easter menu choice that's always a crowd-pleaser. Ham first became a spring favorite in the time of the Romans, who buried pork by the sea in the winter to create a salty, cured ham for the spring. America's pilgrims carried on the tradition of ham in the spring, hand-curing pork in the fall in preparation for the Easter feast. At that time, the fall was the traditional time for hogs to go to market and curing or other preparations were done at that time. Easter would have been the first holiday that the cured ham from the fall was ready to eat.
1. How did ham come to be the traditional favorite for Easter dinner?
a. The pilgrims feasted on ham at the first American Easter celebration.
b. In pre-refrigeration days, hogs were slaughtered in the fall and cured for six to seven months – just in time for Easter dinner.
c. Ham is born in the spring.
2. Naturally lean ham comes from what part of the hog?
a. The shoulder.
b. The belly.
c. The hind legs.
3. What gives ham its unique briny flavor?
a. It’s the natural flavor of the hog.
b. The curing process.
c. The briny flavor is a result of the hog’s diet.
4. What was one of the first forms of trade in early America?
a. Easter baskets filled with decorative eggs and confections.
b. Cured hams.
c. Company stocks on the New York Stock Exchange.
5. What does the term “fresh ham” mean?
a. Ham that has not been cured.
b. Freshly cured ham.
c. Ham that has not been frozen.
6. How did the Smithfield ham, the most well-known among country hams, get its name?
a. From John Smithfield, the first hog producer to raise hogs on a peanut diet.
b. The first country (dry-cured) hams were cured in Smithfield, Virginia.
c. The country ham process was developed by the Smithfields in 1872.
7. The old myth goes that ham made with the left hind leg is more tender than the right hind leg. What's the story behind this fable?
a. Hogs are generally right-footed, making that side tougher.
b. Hogs use their right hind legs to scratch themselves, enabling the right hind leg to get more exercise.
c. Hogs lay on their right sides, applying body pressure to that area.
(ANSWERS: 1. b; 2. c; 3. b; 4. b; 5. a; 6. b; 7. B)
Recipes
What can you do with that leftover Easter ham? The better question is what can you not do with it? Ham goes in or with just about everything – you can add it to scrambled eggs or omelets, mac & cheese, scalloped potatoes – and there’s always the classic ham sandwich. Been there, done that? Here are a couple of fresh ideas from our friends at the National Pork Board.
Chopped Salad with Ham and Goat Cheese
8 ounces thinly sliced ham, cut into bite-size strips
1 tablespoon butter or margarine
1⁄2 teaspoon five-spice powder or curry powder
1⁄2 cup pecan halves
1⁄4 cup bottled oil and vinegar salad dressing or Italian salad dressing
2 tablespoons dry sherry
1 10-oz. package Mediterranean-style or Italian-style mixed salad greens, torn
1⁄2 small cucumber, halved lengthwise and sliced
1 cup fresh pea pods, halved crosswise
1 cup cherry tomatoes, halved
2 ounces semi-soft goat cheese or feta cheese, crumbled
Cooking Directions
Melt butter in a small skillet over medium heat. Stir in five-spice powder. Add pecans; cook and stir until nuts are toasted. Set aside.
Combine salad dressing and sherry in a screw-top jar. Set aside.
Combine salad greens, ham, cucumber, pea pods, tomatoes and toasted pecans in a large salad bowl. Shake salad dressing mixture to combine; pour over greens mixture. Toss until coated. Sprinkle with crumbled cheese.
Serves 6.
Cheesy Potato Ham Chowder
A packaged potato mix brings this hearty soup together quickly. Try it with Au Gratin potato mix for a cheesier flavor.
2 3/4 cups water
1 medium carrot, grated
1 rib celery, chopped
1 medium onion, peeled and chopped
1 4.5-oz. package Julienne Potatoes mix
3 cups milk
3/4 cup cubed ham
1 tablespoon lemon juice
Cooking Directions
In a large saucepan combine water, carrot, celery, onion, and dry potatoes from mix. Bring to boiling; reduce heat, cover and simmer 20 minutes. Stir in milk and packet of sauce mix. Stir well and return to boil. Boil gently for 2 minutes. Stir in ham and lemon juice; heat through. If desired, garnish with shredded Cheddar cheese, snipped parsley or cilantro. Serves 5
Did You Know?
Hernando de Soto, "the father of the American pork industry," landed with America's first 13 pigs at Tampa Bay, Florida in 1539. Today the United States is one of the world’s leading pork-producing countries, with U.S. production accounting for about 10 percent of total world supply.
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