Smithville is fortunate to have access to an abundance of farm-fresh eggs, cherished for their vibrant, multi-colored shells and rich, golden yolks. The difference between these eggs and store-processed ones is unmistakable.

In Tennessee, pork has long been a staple, whether it’s broiled, boiled, smoked, or cured. Easter is an ideal time to bring these two traditional foods together.

Eggs at Easter hold significant symbolic meaning, representing new life and renewal. Early Christians adopted eggs as a symbol of the resurrection of Jesus Christ. The tradition of dyeing eggs, often red to represent Christ’s blood, originated in Mesopotamia and spread throughout Europe. During Lent, eggs were forbidden, making them a special treat at Easter.

Ham became an Easter tradition due to practical agricultural practices in Europe. Pigs were slaughtered in the fall, and their cured meat was ready by spring, coinciding with Easter. This tradition was brought to America and continues to be a holiday staple.

Make sure to check your local grocery’s weekly sales for discounted hams this week. Whether it’s a bone-in or spiral-cut boneless ham, it’s sure to be the centerpiece of your Easter dinner. Perhaps the best part of a baked ham can be experienced in the days after the holiday, whether it’s a ham sandwich, ham salad on crackers, ham bone bean soup, or a fried slice of ham with scrambled eggs.

Many roadside stands in our community offer fresh eggs, and stores like C&S Farms sell them. I often stop at the roadside stand to purchase fresh eggs, which also sells different seasonal produce and firewood. The stand at 1574 Coconut Ridge Road operates on the honor pay system, and you are invited to feed the many enthusiastic and friendly chickens.

Together, eggs and ham bring families together, reflecting cultural creativity and historical significance. From deviled eggs to glazed hams, these dishes continue to be part of Easter traditions worldwide.

Check out my new blog, Whatscookingsmithville.com, for a few of my family’s favorite Easter ham and egg recipes.

About the Author
Mark MyGrant is a retired educator turned food writer and blogger.
To read more view Mark’s blog at Whatscookingsmithville.com