17 Recipes for the Best Easter Ham Ever
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Browned and coated in a shimmering glaze, your Easter ham is sure to be the centerpiece of your post-Lenten celebration. Easter Sunday is the time to celebrate the end of a long fast, but why do we eat ham? As it turns out, the choice of ham, which is especially popular in North America on Easter, is more practical than religious. Sheep have never been raised as livestock as commonly in North America as in Europe, so lamb simply didn’t make it to American tables. While Jesus undoubtedly would have been more likely to dine on lamb than pork — it’s not kosher, after all — Americans have traditionally eaten ham because it was what was available.
When more Europeans began settling in the Americas in the 16th and 17th centuries, pigs were more plentiful than lambs, and their meat was easy to cure and store through winter, making an Easter ham the most practical way to celebrate the end of a Lent.
Today, we can’t help but carry on the tradition, because ham simply tastes good and makes an impressive presentation on your Easter table. Even better, it’s easy enough for anyone to make. From sweet and salty maple-vanilla ham to a whole roasted ham with orange glaze, we have the best recipes your family and friends will love.