There was a time when lamb was the meat of choice for Easter, although the abundance of pork and its lower price eventually gave ham the advantage. Centuries ago, ham worked well in spring festivities because the pigs would be butchered in fall and salt-cured and smoked to last through the cold season. Good timing!
Arguably less effort than a Thanksgiving turkey, ham nevertheless comes with questions, especially for first-time cooks.
How to Choose a Ham
Ham is the back leg of a pig. And that’s the most unequivocal thing one can say about it. Choosing and preparing one, however, presents options….
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Get Your Ham On: Tips for the Best Easter Centerpiece
