Easter eggs, chocolate bunnies, little peeps . . . everyone has a favorite Easter tradition. Mine is Easter ham. Growing up, our Easter celebration always included ham. It was the star of my grandmother's Easter table (along with the good china and silverware that was only used on holidays), served alongside traditional side dishes, relish trays, and rolls.
There's a whole world of ham. Fresh roasted ham is really a fresh pork roast, often thinly sliced and served with a hot gravy. Cured and smoked hams can be wet-cured or dry-cured. Dry-cured hams are also known as "country hams". These hams are coated with a dry mixture of salt, sugar and preservatives which remains on the ham for several weeks, causing the meat to dehydrate which results in a more concentrated, saltier taste and a firm, dry texture. Country hams take a good deal of prep time before eating, including soaking the ham in several changes of cold water over 48 hours to leach out the salt, then poaching it for several hours until fully cooked. Often, the ham is then baked with a glaze before it is served.
Wet-cured or brine-cured hams are also known as "city hams". These hams are cured in a solution of water, salt, preservatives, and usually sugar, then smoked over hickory, apple or maple hardwoods. Wet-cured hams are often referred to as ready-to-eat if the internal temperature achieved during the smoking process is at least 155 degrees. However, these hams are easily re-heated in a 325-350 degree oven (8 to 10 minutes per pound) which enhances the flavor.
McArthur's honey glazed spiral sliced hams have been delighting our customers for generations. If your Easter dinner plans include ham, you will love our ready-to-eat applewood smoked hams. Fine Food Now offers a variety of McArthur's half hams, whole hams, and party hams -- we have a ham that's perfect for your Easter table.
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