By MARY ANN LIENHART CROSS
County Extension Director, Extension Educator Health & Human Sciences, Purdue Extension Elkhart County 

Mary Ann Lienhart Cross

GOSHEN — Spring is just a great time of the year for so many reasons. Cooking in some families also becomes lighter. Much of the food prepared for Easter and spring celebrations has some spring traditions connected to it. Some of these foods even have food safety connected to them.

When I think of Easter foods I think of colored eggs, pickled red beet eggs, roasted or baked ham and roasted leg of lamb. When I think of spring foods, it’s asparagus, dandelion greens and rhubarb.

I am sure many of you know the reason why ham is considered the traditional food served at Easter but I am sure there are some that don’t. This question could make for some wonderful historic conversation at the Easter table.

Remember the ham was cured and smoked and kept in the cold in the winter and then the temperature warmed and the ham needed to be prepared. It is hard to believe but there was a time when most Americans lived on farms, so the meat could be safely cured, smoked and stored in the cold. Then the hams could be ready for early spring so they were the choice for Easter.

During the weeks or days before holidays I receive a lot of calls from consumers wanting to know about ham. There are a lot more choices out there than there used to be. I cannot stress enough that it is important to read the labels so you know how to handle and cook ham. Almost all hams are already thoroughly cooked so all you really need to do is to heat it.

Many cooks over cook a ham and at too high of a temperature and then the meat is dry. To add flavor and moisture  I would suggest a glaze, it could be a mixture of a fruit flavored jam or jelly like peach, add a little yellow mustard and a box of light flavored and colored gelatin like orange or peach. Stir together well and pour over the ham and return to the oven for five to 10 minutes.

Another Easter food is lamb. The lamb is based on the herd raising patterns of sheep. It is also the traditional centerpiece for people in the Mediterranean and Hispanic cultures, and for many Americans of these cultures. Most lambs purchased for Easter are labeled, “Spring Lamb” or genuine spring lamb. The term spring means the lamb is less than 1 year at the time it is sent to market. 

When you buy lamb it will have a paper whitish membrane called the fell on it. Before cooking or marinating the lamb make sure to remove the fell, as it tends to make the flavor of the meat strong. The cooking for all meat and poultry is the same, the oven should be set no lower than 325 degrees Fahrenheit.

A real important factor in keeping food safe is to properly cook but not overcook, use a meat thermometer.

Raw eggs, like raw meat and poultry may be contaminated with food borne bacteria. You should avoid eating raw eggs or foods containing raw eggs. Raw and cooked eggs should remain refrigerated at all times.