Dear Customers,
As I’ve mentioned before in this column, Easter can grace our calendar anytime between the dates of March 21st and April 21st! Simply explained, Easter falls on the first Sunday – after the first full moon, occurring after the Vernal (Spring) equinox. (The actual date of the equinox varies between March 19th and March 22nd).
The equinox fell on March 20th this year and the first full moon after that will arrive this Thursday on April 2nd. Hence, Sunday, April 5th is Easter Sunday! With the Easter holiday often comes better weather, Easter egg hunts, gorgeous bouquets and planted flowers. Our Easter flower display is larger and more complete this year than ever before, due mostly to the increased selection we are able to procure from our new warehouse.
Most families will be celebrating an Easter dinner that is almost as elaborate as Thanksgiving or Christmas. What turkey is to Thanksgiving, the Easter ham is to this celebration. While some people still opt for a leg o’ lamb, the vast majority of people in our area go with ham, be it boneless, semi-boneless or one of a myriad of spiral-cut flavors.
Each type of ham has its pros and cons. A boneless ham has little or no waste. It’s made by first trimming to remove excess fat, skin and connective tissue. Then it’s cured, shaped and multiple cuts of pork are pressed together inside a casing, to hold their shape. Boneless hams are more uniformly shaped and therefore easier to carve, making them excellent for sandwiches and buffets.
Semi-boneless hams, with the shank bone running diagonally through the meat, are a little harder to carve but they have distinctive advantages to their boneless counterpart. The bone actually helps retain moisture leaving the cooked ham juicier. Semi-Boneless hams offer a more traditional appearance if that’s important to you. Then, a plus that many will overlook is the left-over ham bone which is absolutely ideal for making soups.
Hams are cured and fully cooked so you can eat them cold, but most cooks prefer to at least warm them up for dinner. Preheat the oven to 375°F and place the ham cut side down in a roasting pan. Cover with foil to prevent drying out and cook until the internal temperature reaches 140°F. During the last 30 minutes of cooking, brush several times with a glaze for added flavor and a caramelized finish! And as my Italian grandparents use to say, Buona Pasqua!
Costa’s Supermarket will be closed all day, Easter Sunday, April 5th!