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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
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The Easter Ham
As seen on BCTV April 10/01
Spring has sprung, and Easter is here. What will you serve for Easter dinner, a ham? The fact is, cured and smoked meats are high in salt and usually fat too. A high salt intake has been linked to high blood pressure, heart problems, and kidney troubles. Excess salt can also cause increased urinary calcium losses and has been linked to stomach cancer. The salt irritates the stomach lining and causes cancerous cells to reproduce. Therefore, limiting your intake of cured and smoked meats is a good idea. However, if you follow the 80/20 rule, sometimes it’s okay to have a special treat, just as long as you don’t do it every day. On the special occasion of Easter, why not.
Pigs are much leaner than they used to be. Before vegetable oils were used for cooking, lard was the primary fat used. Therefore, pigs were raised for their meat and fat. In 1955, the average hog yielded 127 lbs. of meat and 40 lbs. of lard. Today a pig yields 167 lbs. meat and 10 lbs. lard.
Most Hams come fully cooked and only need to be reheated at 325 degrees to an internal temperature of 140 degrees. Uncooked hams require heating to 160-165 degrees. Trichinosis is so rare today that you can pretty much forget about it, so there is not need to overcook your pork. One pound of boneless ham provides 4-5 servings. With the bone one pound yields 2-3 servings. A 3oz serving of ham provides about 170 calories and 12 grams of fat.
For those of you who would like to reduce your sodium and fat intake and take a healthier approach to Easter dinner, try another form of pork, such as the extra lean pork tenderloin. Not all cuts of pork are lean. For example, bacon and ribs still bust the fat budget for a meal. The method of cooking also affects the fat content. Deep fried sweet and sour pork won’t win you points in the health department. However, roasting, baking, broiling, BBQ or microwaving are the lowest fat ways. Watch the added sauces and fats.
Pork is an excellent source of protein. It can be considered lean or extra lean depending on the cut and is also a source of iron, zinc and B vitamins. Pork is still relatively inexpensive. Where the cost per serving can be as low as 50cents. If you buy in bulk, pork can be frozen raw for up to 8-10 months.
Happy Easter!
Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!