Cracking Open Easter Traditions
Eggs and Ham
Smithville is fortunate to have access to an abundance of farm-fresh eggs, cherished for their vibrant, multi-colored shells and rich, golden yolks. The difference between these eggs and store-processed ones is unmistakable.
In Tennessee, pork has long been a staple, whether it’s broiled, boiled, smoked, or cured. Easter is an ideal time to bring these two traditional foods together.
Eggs at Easter hold significant symbolic meaning, representing new life and renewal. Early Christians adopted eggs as a symbol of the resurrection of Jesus Christ. The tradition of dyeing eggs, often red to represent Christ’s blood, originated in Mesopotamia and spread throughout Europe. During Lent, eggs were forbidden, making them a special treat at Easter.
Ham became an Easter tradition due to practical agricultural practices in Europe. Pigs were slaughtered in the fall, and their cured meat was ready by spring, coinciding with Easter. This tradition was brought to America and continues to be a holiday staple.
Make sure to check your local grocery’s weekly sales for discounted hams this week. Whether it’s a bone-in or spiral-cut boneless ham, it’s sure to be the centerpiece of your Easter dinner. Perhaps the best part of a baked ham can be experienced in the days after the holiday, whether it’s a ham sandwich, ham salad on crackers, ham bone bean soup, or a fried slice of ham with scrambled eggs.
Many roadside stands in our community offer fresh eggs, and stores like C&S Farms sell them. I often stop at the roadside stand to purchase fresh eggs, which also sells different seasonal produce and firewood. The stand at 1574 Coconut Ridge Road operates on the honor pay system, and you are invited to feed the many enthusiastic and friendly chickens.
Together, eggs and ham bring families together, reflecting cultural creativity and historical significance. From deviled eggs to glazed hams, these dishes continue to be part of Easter traditions worldwide.
About the Author
Mark MyGrant is a retired educator turned food writer and blogger.
To read more view Mark’s blog at Whatscookingsmithville.com
Aunt Jenny’s Easter Ham
INGREDIENTS:
1 bone-in spiral ham
1/2 cup honey
1/2 cup firmly packed brown sugar
1teaspoon Ground Ginger
2 teaspoon Ground Mustard
1/2 teaspoon GroundCinnamon
1/2 cup orange juice
INSTRUCTIONS
1. Preheat oven to 325°F. Place the ham on its side in roasting pan. Mix honey, orange juice, brown sugar and spices in small bowl until well blended. If mixture is too thick, microwave on HIGH 30 seconds to 1 minute or until smooth, stirring after 30 seconds. Brush 1/2 of the honey mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover tightly with foil.
2.Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining honey mixture. Bake 45 minutes longer. Serve ham with pan drippings.
Mark’s Low- carb (Keto Friendly)
Crustless Ham & Egg Quiche
INGREDIENTS:
7 large eggs
1 cup cream
1/2 tsp salt (Note 2)
1 tsp black pepper
Dash hot sauce
1 tsp tarragon
1 cup ham , diced
1 cup shredded cheddar cheese
1 green onion , sliced
* Use any of your favorite sautéed vegetables. I often use sweet peppers, asparagus, tomatoes or basil.
INSTRUCTIONS:
Preheat oven to 350
Grease 9″ pie dish with butter- I prefer a deep dish
Whisk eggs, cream, salt and pepper.
Layer most of the ham, cheese and green onion in the pie pan.
Pour in egg mixture. Top with remaining ham, cheese and green onion.
Bake 35 minutes until golden on top and centre barely wiggles. Don’t overcook.
Remove from oven, rest 5 minutes