Fire Up Your Easter Feast With Hot-Off-The-Grill Ham

DES MOINES, Iowa, March 5, 2013 /PRNewswire/ -- With a predicted early spring right around the corner, the National Pork Board is offering  a fresh take on Easter ham for 2013—direct from the grill. According to recent trend data, 82 percent of North American households own a grill or smoker and the majority of those individuals use their grills year-round (56 percent) ¹. Inspired by those avid grillers, this year's must-try recipe showcases grilling skills with a far-from-ordinary centerpiece, the Spiced Grilled Ham with Citrus Glaze. 

"Turning to the grill offers home cooks an easy and perhaps unexpected way to treat guests this year," said Pamela Johnson, Director of Consumer Communications for the National Pork Board. "Grilled ham is a twist on the classic preparation that complements a variety of dishes, like roasted potatoes and asparagus spears, at any celebration or future feast."

The grill also offers a "less mess" preparation method without sacrificing flavor or presentation, so Easter hosts have more time to focus on their guests. To ensure a picture-perfect and delectable Easter ham, follow these tips:

• Grill over indirect heat. This allows the ham to heat evenly, without burning.
• Score the ham. Scoring (diagonal cuts about 1 inch apart on the surface of the ham) not only looks more appealing, but it allows both the natural juices and the citrus glaze to penetrate and flavor the meat.
• Use an instant-read thermometer. Heat pre-cooked (or cured) ham until the internal temperature reaches 140 degrees F. Cook fresh uncooked ham until the internal temperature reaches 145 degrees F, followed by a three-minute rest. When the cooking thermometer is inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds.

When Easter celebrations are complete, don't forget the leftovers. The classic ham and cheese sandwich is always a favorite so why not shake it up this year with inspired variations like Ham and Brie Baguettes or Cheddar and Chutney Quesadillas, each offering a unique and tasty combination.

"Ham-A-Day" Facebook Giveaway

Gearing up for an Easter or spring gathering? You could win a free ham from America's Pork Producers – the seasonal pork favorite that is versatile enough to grill, roast, slice or dice! Visit Facebook.com/PorkBeInspired through March 22 and share how you will be enjoying ham this Easter. One winner will be randomly selected each day and awarded a coupon for the purchase of one ham.  

For the Spiced Grilled Ham with Citrus Glaze recipe and more Easter-inspired meal ideas, including mouthwatering recipes, tips and images join the love-of-pork conversation at PorkBeInspired.com/PorkSocial.

About the National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.

¹ 2011 State of the Barbecue Industry Report; http://www.hpba.org/media/barbecue-industry/2011-state-of-the-barbecue-industry-report

SOURCE National Pork Board