Do you ever wonder how ham became a traditional centrepiece at Easter dinner in Canada?
springtime popularity stems back prior to refrigeration when hogs were
typically slaughtered in the fall and hams then cured over the long
winter months,'' says Mary Ann Binnie, manager of nutrition and food
industry relations for the Canadian Pork Council.
"Spring was the first opportunity our ancestors had to sample the freshly cured hams.''
those days, bone-in hams were popular because there was the value-added
feature of having a large bone with leftover meat attached to make a
hearty soup for the family.
for convenience, the ready-to-eat hams "are definitely very popular now
because they can be heated, served cold and shoppers can buy them in
different sizes such as whole, half or a quarter, which is handy for
She says another reason that ham is a
popular staple is that it's so lean. "A 75-gram serving only has about
94 calories and four grams of fat.''
I like food. A lot. In fact, I think I can say I wouldn't be able to live without it. This blog aims to bring together interesting food and drink stories gathered from the Web, Wires and newsroom staff.