Before refrigeration, farmers slaughtered pigs in late fall. The meat was cured (salted/smoked) over winter and was finally ready to eat in early spring—right around Easter. And Let’s be honest—ham also wins the table for many reasons:    •   It feeds a crowd    •   It’s easy to prepare    •   It takes on glazes beautifully (honey, mustard, clove, maple)    •   Looks impressive as a centerpiece On Friday Teena made a Hot Honey Ham on Twin Cities Live and you can watch the sh

Get Teena’s recipe for Orange Marmalade Glazed Ham here!

In case you missed MN Live on Monday morning you can watch the show link here to get tips on buying + cooking your Ham! Thanks to Chris...