why ham on easter

The tradition of eating ham on Easter largely stems from historical and practical reasons. Traditionally, hogs were slaughtered in the fall, and hams cured during the cold winter months to preserve the meat before refrigeration. By the time Easter arrived in spring, the ham would be ready to be served as a hearty and celebratory meal. This cured ham tradition was practical as well as symbolic of abundance and celebration tied to the Easter holiday, which marks renewal and resurrection. Additionally, in the U.S., ham became a popular Easter choice especially after World War II due to the decreased availability of lamb, which was traditionally eaten for Easter but became less common due to economic and industrial changes. The ham is also favored for its flavor, ease of serving a large group, and versatility for meals and leftovers. While lamb is more traditional in many parts of the world due to religious symbolism, ham became the major Easter festive food in the U.S. and some European cultures because of timing, culinary convenience, and cultural shifts over time. The practice today continues both for its taste and its historic role in Easter celebrations.