Spring is here, and the signs are all around us. Flowers are blooming, birds are singing, and in the air, there is that special scent of nature waking up after a long winter’s nap. With spring comes one of our favorite holidays: Easter! We love the bright colors, the egg hunts, and the delicious food that is served on Easter Sunday. Of course, the holiday ham that is the crowned jewel of the feast is one of our favorite parts of the meal. Easter would just not be Easter in our book without a juicy holiday ham bursting with flavor!
That made us think, “Why is ham such a tradition at Easter? Where did that tradition come from?” and we started doing some research. Interestingly enough, we found out that it all has to do with the curing process! In previous centuries, pigs were slaughtered in the fall and the meat was hung to cure throughout the winter. The ham was fully cured and ready to eat in the spring, aligning with the Easter feast. If you want to read more about it, here is a good article we found that the Boston Globe published in 2015.
Whatever the reason, we are happy that the tradition of holiday ham at Easter is here to stay! It also made us happy to find that our artisanal quality, cured country ham is the authentic version to serve at Easter. We can’t wait for April 21 to dig in to some warm rolls, buttery potatoes, and expertly crafted, delicious ham.