Second to None Meats cures its own ham without the use of nitrates (a preservative). If you get a ham with the bone in, you can make soup or a pot of baked beans the next day.
2100 4 St. S.W., 403-245-6662 and 10816 Macleod Tr S.E. (Willow Park Village), 403-225-2788, secondtononemeats.com
Glazing your ham with honey is a classic approach, but why not up your ham game by brushing on Black Currant & Foothills Honey BBQ Sauce by CRMR Kitchen? It’s made with local black currants and adds a light, smoky flavour and beautiful colour.
Available at several markets around town including Second to None Meats, crmrkitchen.com
Stuffed with potatoes, onions and cheese, hand-pinched perogies are a perfect pairing with baked ham, something you already know if you grew up on the prairies. They’ve been making hundreds daily at Heritage Bakery & Deli since the mid-’80s, still using the same family recipe they know from memory.
1912 37 St. S.W., 403-686-6835, heritagebakeryanddeli.ca
The super-sweet carrots grown at Beck Farms are delicious any way you serve them, but for added flavor and complexity, roast them with a little local honey.
Innisfail Growers Co-op, Calgary Farmers’ Market, 403-240-9113, calgaryfarmersmarket.ca
Chef-owner Wade Sirois at Forage Foods makes towering buttermilk biscuits using his aunt’s secret recipe and Vital Green buttermilk. Ham and biscuits are a classic combination, and a great thing to have on hand for large crowds and buffet-style dinners, as they allow those who want to forego knives and forks to tuck some ham into a biscuit and eat sandwich-style instead.
3508 19 St. S.W., 403-269-6551, foragefoods.com
The Easter bunny says carrot cake is the perfect dessert for your holiday table. The 14 Karrot Gold cake at Bliss & Co. can be customized with vanilla, caramel or lemon frosting between the layers, with the sides and top decorated as you like. Plus, it’s completely nut-free.
728 Northmount Dr. N.W., 403-281-8821, blisscupcakes.com