Zeke Freeman talks the history of honey glazed ham on his online magazine The Buzz.

Honey Glaze
History?

The meat that is traditionally associated with Easter is ham. Though some might argue that ham is served at Easter since it is a "Christian" meat, (prohibited for others by the religious laws of Judaism and Islam) the origin lies in the early practices of the Pagans of Northern Europe. Honey was also part of the Pagan pantry.

Having slaughtered and preserved the meat of their agricultural animals during the Blood Moon celebrations the previous autumn so they would have food throughout the winter months, they would celebrate the occasion by using up the last of the remaining cured meats.
The notion of adding raw honey? Some say it tempered the meat's richness and added yet another layer of celebratory accompaniment.

In anticipation that the arrival of spring with its emerging plants and wildlife would provide them with fresh food in abundance, including honey, it was customary for many Pagans to begin fasting at the time of the vernal equinox, clearing the "poisons" (and excess weight) produced by the heavier winter meals that had been stored in their bodies over the winter.

Some have suggested that the purpose of this fasting may have been to create a sought-after state of "altered consciousness" in time for the spring festivals. One can't help but wonder if this practice of fasting might have been a forerunner of "giving up" foods during the Lenten season—in anticipation of the a feast on delicious foods like honey and ham.—The Buzz

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