Some of us consider a big, sizzling ham as essential to an Easter meal as turkey is to a Thanksgiving feast. There's a lot of ...

Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature. Add the ham, skin side up; the skin does not have to be submerged.

Learn how to make barbecue ham with mouthwatering flavors like brown sugar, garlic, paprika, and of course, bourbon.

There is a lot of goodness in the brine just waiting to be used elsewhere in your kitchen. Whether you prefer spicy, dill or sweet pickles, the brine that preserves and flavors them can add extra ...

Following is a full transcript of this video. - Taryn Varricchio: Garlicy lechón marinated for 24 hours paired with sweet ham brined for seven days topped with two slices of Swiss cheese and ...

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 ...