Due to the dry-curing process, cooked country ham keeps ... while leftovers that don’t make it into any leftover ham recipes ...

Dry-cured ham hock, also called “country ham,” is a salty, dry, and shelf-stable option. It lends a very robust flavor to help season your recipes, Gillespie says. Wet-cured ham hock ...

it helps balance the flavors of the ham and breaks away from the salty flavors of hams that are dry-cured using only salt. The whole process takes 10 weeks, in which the ham is first dry-cured ...

This pairs well with melon, fig and mozzarella. Jamon serrano: This dry-cured Spanish ham is also served thinly sliced. This has a mild flavour, due to a short curing process. It pairs well with ...

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 ...