An administrator for a mutual fund management firm, April deals with the written word daily. She loves to write and plans to author a memoir in the near future. April attended Morehead State University to pursue a BA degree in Elementary Education.
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There is much speculation as to religious foundations for eating ham at Easter, but a more practical explanation has to do with curing meat before the invention of refrigeration. In the early history of the United Sates, pigs were slaughtered in the fall, allowing the ham to cure over the cold winter months. The meat was fully cured and ready for consumption just as the Easter season approached, and that is why ham was the meat of choice for Easter dinner. The tradition continues today, and that is why many people prepare ham for their Easter dinner.
There are basically two types of cured ham available at your local butcher or grocery store; dry-cured and wet-cured. Dry-cured hams are aged and dried, while wet-cured hams are usually brined by immersion or injection, and usually sold with their brine. Whatever kind of ham you choose to serve for your Easter dinner, here are some tips for serving delicious Easter ham:
If you choose to prepare your Easter ham in this fashion, it will rival the expensive spiral hams purchased at The Honey Baked Ham Company, and your dinner guests will hardly believe that you cooked the ham yourself. This type of ham also lends itself well for leftover sandwiches. If you choose to cook a bone-in ham, save the ham bone to flavor your next batch of pea soup!