H omes around the country celebrate Easter, Christmas and other holidays by making ham the star of the meal. In fact, ...

An aged-old practice ... Ham roasts can take several months. Hams should be wet-cured for one day for every two pounds. The ...

When ham is dry-cured, the meat is rubbed with a mixture of salt and seasoning, and then left to age. When ham is wet-cured, it is immersed in a brine of salt and seasonings, rinsed and then aged ...