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Hamming It Up
For Easter
By John Havel

In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner.

Hams come in many types. They're fully cooked or uncooked, wet-cured or dry cured, bone-in, semi-boneless or boneless. Should you buy a whole ham, a shank half, a butt half, or a canned ham? How do you choose a ham? More ... Cooking Articles


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