Easter is right around the corner, which means there’s a glorious spring feast for holiday hosts to plan.

Many may equate Easter cooking with the Thanksgiving hustle and bustle, but making a memorable meal doesn’t have to be a marathon. With this elegant ham recipe that requires little preparation, you can fill your home with a delightful aroma while letting your slow cooker do the work.

According to culinary historians, ham became the holiday’s centerpiece in the U.S. around the mid-20th century as cured cuts were larger, more affordable, and ready to eat in the spring.

You’ll find plenty of choices today, with 974 Virginia farms selling nearly 692,000 hogs and pigs in 2022—generating over $157 million in sales, according to the U.S. Census of Agriculture. Hogs rank 13th among the state’s top 20 farm commodities, according to the Virginia Department of Agriculture and Consumer Services.

Of course, Easter wouldn’t be complete without egg hors d’oeuvres. For something new, try preparing these prosciutto and parmesan egg cups—they’re simpler than they look.

Search the Virginia Grown website to find locally grown ham or farm fresh eggs near you.


Elegant Holiday Ham

1 bone-in fully cooked ham
1 cup apple cider
½ cup brown sugar
1/3 cup bourbon
¼ cup honey
¼ cup Dijon mustard
4 thyme sprigs

Place ham in a large slow cooker.

In a small bowl, whisk together cider, brown sugar, bourbon, honey and Dijon mustard. Slowly pour over the ham.

Scatter the thyme sprigs into the slow cooker.

Cook on high for 4 hours or low for 8 hours.

Remove the ham to rest on a cutting board.

Pass the remaining cooking liquid through a fine mesh sieve into a saucepan. Simmer for 10 minutes or until slightly reduced.

Cut the ham into chunks or slices. Brush the cut pieces with the cooking liquid before arranging on a platter. Serve warm or at room temperature.

—Recipe adapted from National Pork Board


Prosciutto and Parmesan Egg Cups

12 pieces thinly sliced prosciutto
6 tomato slices
1/3 cup finely grated Parmesan cheese
6 large eggs
fresh cracked black pepper
¼ cup finely chopped chives
¼ cup diced tomatoes

Place a rack in the upper third of the oven. Heat oven to 350°.

Line a muffin pan with six cupcake liners. Drape two slices of prosciutto into each cup, ensuring there are no holes for the egg to leak through. The prosciutto will shrink a bit as it bakes, so feel free to let the prosciutto drape over the cupcake paper.

Place a tomato slice into each prosciutto cup. Sprinkle 1 tablespoon Parmesan over each tomato.

Crack an egg into each prosciutto cup. Sprinkle with fresh cracked black pepper.

Bake for 14-16 minutes or until the eggs are cooked as desired. Let them cool for 5 minutes, garnish with chives and tomato chunks, and serve warm. Egg cups can be stored in the refrigerator and served cold if desired.

—Recipe adapted from American Egg Board