Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food—lots of it!
Easter is still a week away, but it’s not too early to start planning your feast. A wow-worthy centerpiece to your Easter table is a savory glazed ham. We love a brown sugar- or honey-laced glaze to offset the ham’s saltiness and a ramekin of Dijon mustard for a burst of acidity.
Ham comes from the upper part of the pig’s leg and is usually dry-cured in salt or wet-cured in brine with flavorings such as sugar. Curing pork is an ancient practice, and is believed to have been practiced by the Egyptians and Romans. European explorers such as Hernando de Soto brought pigs to North America in the 1500s. (We have to wonder if those poor hogs got seasick!) Cured pork was a key source of food for settlers as they founded the first colonies. Ham quickly gained popularity for its long shelf life and addictingly salty flavor.
So whether you’re a fan of Dr. Seuss’ classic book Green Eggs and Ham or a Spam-aholic, we love ham in all of its forms. We’ve pulled together our best glazed ham recipes for you to try this Easter Sunday. A good quality pre-cooked ham saves you time in the kitchen, so you have more time to spend with family and friends. For more tips plus delicious sides, check out our handy Easter Ham guide.