There are certain foods that are associated with certain holidays. For Easter, those foods are eggs, ham, and lamb. There are symbolic religious reasons for serving eggs and lamb. The inclusion of ham as part of Easter is for a more basic reason. Ham is part of the Easter celebration because it is in season! Historically, pigs were slaughtered in the fall. Chilly Fall weather provided the cold temperatures needed to keep the meat fresh during the several days it took to break down and prepare the hog. Pigs were slaughtered after the first frost because they were thought to taste better after having grazed on acorns and insect-free grass. The hams then cured over the winter and were ready to eat by the time Spring and Easter arrive. Another reason for the popularity of ham as part of the Easter feast is its size. A single ham can feed a large group, making it an ideal choice for a big family meal.

Ham can also be incorporated into an Easter brunch dish. Dill, egg, ricotta, heavy cream and green onions combine with the ham in this tart recipe for a delicious start to the holiday!

Ham, Ricotta, & Scallion Tart

Ham, Ricotta & Scallion Tart (adapted from foodnetwork.com) Total Time Required: 40 minutes, Prep Time: 15 minutes, Cook Time: 20 minutes, Yields: 6 – 10 servings

Ingredients:

• 2 1/2 tablespoons unsalted butter, divided
• 14-ounce pizza crust dough
• 1/2 cup ricotta cheese
• 1/4 cup heavy cream
• 1 large egg
• 2 to 3 bunches scallions
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• freshly ground pepper
• 8 ounces deli-sliced ham, cut into 1/2-inch pieces

Directions:

Place a baking sheet on the top rack of the oven. Preheat the oven to 425ºF. Grease a 9- or 10-inch springform pan with 1/2 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides.

Spread the pizza dough in the springform pan.

Whisk the ricotta, cream, and egg in a medium bowl.

Combine the ricotta, cream, & egg.

Mince enough green scallion tops to make 2 tablespoons. Add the scallion tops to the ricotta mixture along with the parsley and dill. Season the mixture with pepper.

Add the herbs to the cream mixture.

Slice the remaining scallions into 1/4- to 1/2-inch pieces.

Cut the scallions into pieces.

Heat the remaining 2 tablespoons of butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water. Cook until the scallions are tender and start to sizzle, about 3 minutes.

Saute the scallions.

Remove them from the heat and add the ham.

Add the ham to the scallions.

Spread all but a 2 tablespoons of the scallion mixture on the prepared crust.

Layer the ham mixture over the dough.

Pour in the ricotta mixture.

Pour the cream mixture over the ham mixture.

Scatter the remaining scallion mixture on top.

Add the reserved ham & scallions to the top of the tart.

Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest it in the pan for 5 minutes, then remove the sides and slice.

This is perfect for an Easter Brunch!

Ham can start or end the Easter holiday!  ~Linda

Ham, Ricotta & Scallion Tart (adapted from foodnetwork.com) Total Time Required: 40 minutes, Prep Time: 15 minutes, Cook Time: 20 minutes, Yields: 6 – 10 servings

Ingredients:

• 2 1/2 tablespoons unsalted butter, divided
• 14-ounce pizza crust dough
• 1/2 cup ricotta cheese
• 1/4 cup heavy cream
• 1 large egg
• 2 to 3 bunches scallions
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• freshly ground pepper
• 8 ounces deli-sliced ham, cut into 1/2-inch pieces

Directions:

Place a baking sheet on the top rack of the oven. Preheat the oven to 425ºF. Grease a 9- or 10-inch springform pan with 1/2 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides.

Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons. Add the scallion tops to the ricotta mixture along with the parsley and dill. Season the mixture with pepper. Slice the remaining scallions into 1/4- to 1/2-inch pieces.

Heat the remaining 2 tablespoons of butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water. Cook until the scallions are tender and start to sizzle, about 3 minutes. Remove them from the heat and add the ham. Spread all but 2 tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.

Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest it in the pan for 5 minutes, then remove the sides and slice.