So much ham

We ordered a bone in “quarter ham” from a local farm for Easter.  Growing up, we always had ham for Easter dinner.  I don’t know where the tradition comes from (Oh Google… Be a dear and fetch that info for me, would you?).  Okay, so it’s an American thing.  The fresh pork slaughtered in the autumn wouldn’t keep until spring, so what wasn’t consumed was cured.  Curing is not a quick process, so the first hams would be ready around the same time that Easter came along, making them the obvious choice to be the meat at the meal.  Thank you, Google. Continue reading →