bone-in ham. The one I'm working with for this recipe was just under 5 pounds. So, sharpen your knives, because we're going to chemistry class on The Cutting Board. First and foremost, curing ...

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 ...

If you love bold, smoky flavors, cured ham is the way to go. It's ideal for recipes that need a strong ham flavor, like split pea soup, quiches, or glazes for holiday feasts. Its longer shelf life ...

One of my favorite ways to prepare a fresh ham is to cure it in a brine before roasting, which means that if I want the meat to be moist and the cracklings “perfectly blistered and crispy ...

Oldest brother Jay (of “Uncle Jake’s Favorite Recipes,” to regular readers) came to our house for Christmas Eve and Christmas ...

This simple, elegant and decadent starter will wow your friends and family - it’s a restaurant-quality recipe at home. For the asparagus, ham and eggs, prepare a bowl of iced water. Bring a wide ...