There are two ways of making ham. The first is that used by the Germans, French and Italians, a dry cure using salt. The ham is covered in salt until the water is drawn out of the meat and the ...

A staple in many cultures and homes, ham can be either cured or uncured. Both types of ham come from the same cut of pork — the leg — which means they have a similar texture and flavor.

Various factors influence the flavour and texture of ham including the cut and curing process chosen, whether the meat has been dry-salted or cured in brine (and for how long), whether it has been ...

Iberian ham, or jamón Ibérico, is one of the most expensive meats in the world. A leg of it can cost as much as $4,500. But what is it about this cured meat that makes it cost so much?

An curved arrow pointing right. Suffolk black ham gets its black crust from its curing process, using molasses, brown sugar, and a local black porter. Soaking the ham in this sweet marinade doesn ...

Nitrite salts are widely used in cured meats such as ham, bacon and sausages, extend the shelf life of processed meats and give boiled ham its pink colour. But a 2015 World Health Organization report ...

The most common type of ham found in the United States is city hams, which is a brine-cured ham that is generally referred to as ham, is what is widely available at grocery stores, and needs to be ...

For the asparagus, ham and eggs, prepare a bowl of iced water. Bring a wide pan of salted water to the boil and add the vinegar. Reduce the heat until the water is just simmering. Crack one duck ...