8. Easter Ham
Believe it or not, even that juicy ham on your dining room table dates back to pagan rituals honoring spring and the goddess Eostre. The tradition goes back to at least 6th-century Germany, according to Bruce Kraig, the founder of the Culinary Historians of Chicago. Hunters often slaughtered hogs in the forest in the fall, then left them to cure all winter. By spring, pork was one of the only meats ready to go for spring celebrations. As with other pagan rituals, Christianity adapted the tradition for their own needs as the religion spread.