SLAM IN THE HAM

Traditionally in the UK, lamb has been the go-to meat for the Easter table. ForChristians it is said that the lamb symbolises Jesus, as it embodies purity and goodness, but also represents sacrifice. In America, ham is the centrepiece on most tables at this time of year

American historian Bruce Kraig tells us that pigsare ecologically forest-adapted animals and they thrived in Northern Europe where farmers let pigs roam the abundant woodlands to forage for acorns androots. Without the use of refrigeration, cured pork wasone of the few meats available to eat at the early spring festivals.WhenChristianity spread northward, it merged with the pagan celebration of Eostre, the goddess of spring and fertility and for whom festivals were held at the time of the spring equinox. Aconvenient uniting of traditions was born, with ham at the center of the feast. Early American settlers brought pigs from Northern Europe to the New World, and pork is now one of America’s favourite meats.

This year at Maynards, we are going American and thought you might like to try this recipe.

For a3kg ham

400ml cider

Whole cloves

2tbsp Dijon mustard

1cup brownsugar

2tbsp apple cider vinegar

Criss-cross score the ham and stud aclove in the middle of each square. Wrap the ham in foil and pour the cider around it. Bake at 180C for 35 minutes per kg.

Heat the rest of the ingredients in a small pan and cook for about five minutes until reduced. Half an hour before cooking time is finished, remove thefoil and brush the glaze on ham at intervals until golden and cooking time is finished.

Locally reared meats,frozengame, fruit and veg, porkpies,cheeses, handmade chocolatesfor Easter, fresh bread,cakes and icecreams. Order by phone,email or better still popinand see us.

Open MontoSaturday9am -5pm Picnic tables available foran al frescocoffee and cake or an icecream.

Burger Vanavailable to hire. Check out our websitefor details.