“For Easter,” writes Mississippi Delta native and cookbook author, Kathy Star, “we always had a nice ham, and we always had mustard greens.”
“Ham on Easter is very traditional among rural folks all over the United States. The historical reason is technological more than culinary. Rural folk slaughtered several hogs in the cold of December to ensure they’d have an abundance of food in the house during the holidays which included fresh pork on Christmas and New Year’s.
Because no refrigeration existed, farmers cured ham which is a slow process that lasted from December to April. Thus ham became the available meat source for the Easter meal in most Christian homes across the country.”
Slow-Cooker Ham Recipe from Pillsbury.com:
Prep Time: 5 Minutes
Total Time: 8 hrs. and 5 Minutes
3-pound fully cooked smoked boneless ham
½ teaspoon pepper
2 jars (6 ounces each) fruit chutney (1 1/2 cups)
1 cup dried apricots, chopped
1 cup frozen small whole onions (from 1-pound bag)
1 tablespoon balsamic vinegar
- Place ham in 3 1/2- to 4-quart slow cooker. Sprinkle with pepper. Mix remaining ingredients; pour over ham.
- Cover and cook on low heat setting 6 to 8 hours.
Calories 365 (Calories from Fat 115), Total Fat 13g (Saturated Fat 5g), Cholesterol 85mg; Sodium 2200mg; Total Carbohydrate 28g (Dietary Fiber 2g), Protein 34g
Percent Daily Value*: Iron 16.00%
- 2 Fruit
- 5 Very Lean Meat
- 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
I found this recipe from Pillsbury.com. Enjoy y’all