The Inspired Cook
Why we eat ham on Easter
Have you ever wondered why Americans eat ham on Easter Sunday? Well, the answer is one of practicality. In the early days, people slaughtered pigs in the fall. Since there was no refrigeration, they cured all the leftover pork not consumed in the wintertime to avoid waste. Because the curing process was lengthy, the first hams ready for consumption coincidentally occurred around Easter. Therefore, ham was the practical choice for Easter dinner.
Still today, families get together to feast on succulent ham dinners with all the trimmings. Afterwards, leftover ham takes up residence in refrigerators all across the country. A few years ago, my overabundant supply inspired me to create this recipe for an easy, baked western omelet.
Easy, Baked Western Omelet
8 large eggs
1 c. half and half milk
1 c. cooked ham, cut into 1/2-inch pieces
3/4 c. Fiesta-blend cheese, shredded
1/2 c. each of finely chopped red onion and green and red bell peppers
1/2 t. each of seasoned salt and ground cumin
1 t. Texas Pete® hot sauce, more or less depending on your preference
1/4 t. black pepper
1-2 sliced scallions for garnish, optional
Preheat oven to 350 degrees F. Coat a 9-inch square baking pan with cooking spray; set aside.
Into a large mixing bowl, add eggs, milk, spices, and hot sauce; whisk. Add red onion, peppers, ham, and cheese; stir well. Pour mixture into the prepared pan. Bake it for 45-50 minutes or until done in the center when tested with a toothpick. When done, remove pan to a rack and cool for 5 minutes before slicing. To serve, garnish with scallion slices, if desired.