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.

This recipe can be used with a bone-in ... Do I need to soak a smoked ham? No. Even if a ham is pre-brined there is no need ...

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 ...