“For Easter,” writes Mississippi Delta native and cook book author, Kathy Star, “we always had a nice ham, and we always had mustard greens.” Ham on Easter is very traditional among rural folks all over the United States. The historical reason is rural folk slaughtered and smoked the meat of several hogs during the winter season. Because no refrigeration existed, farmers cured and smoked hams and other pork meats which is a slow process that lasted from December to April. Thus ham became the available meat source for the Easter meal in most homes across the country. Wilkes County, North Carolina is famous throughout the South for its country ham, particularly those from the smoke house of Clayton Long. From his family comes a cider and molasses braise recipe for cooking ham:
Country Ham Braised in Cider and Molasses Recipe
Ingredients
One 14 to 16 pound cured country ham
1 cup molasses
1 cup firmly packed light brown sugar
1 gallon apple cider
3 medium onions, chopped
3 medium carrots, scraped and chopped
2 cups dry bread crumbs mixed with 2 cups firmly packed light brown sugar
