This recipe is focused on precooked ham that has been cured and cooked (or smoked) versus a fresh ham (uncured raw ham). At ...

And I can hear all of the naysayers out there — "He's just buying a ham?! All you do is heat that up! What a letdown." Never fear, Maggie, because we're starting fresh and curing our own ham.

whether the meat has been dry-salted or cured in brine (and for how long), whether it has been air-dried or smoked, and the smoking medium (hickory, juniper or oak, for example). The breed and ...

Processed meat has been modified to either extend its shelf life or change the taste and the main methods are smoking, curing, or adding salt or preservatives. Simply putting beef through a mincer ...