Ham is not the most valuable player on Christmas Day. That title goes to turkey stuffing, gravy, a glass of sparkling red before noon, or a stolen nip of St Agnes before spiking the custard.

Whether you’re preparing a spiral-cut ham for 10, or serving up an appetizer of prosciutto and jamón serrano on a charcuterie board, ham is a versatile meat that often makes an appearance as ...

A staple in many cultures and homes, ham can be either cured or uncured ... the ham is soaked in wet brine before being smoked or cooked. This can take anywhere from a few days to several weeks ...

to be eaten on the hoof” Ham is, of course, a product born from necessity. As winter drew near, the household pig would be slaughtered, cured into various hams, bacons and salt pork, with nothing ...

Canadian bacon is typically dry-cured and smoked, while ham might be dry- or wet-cured. The most significant difference, though, is in how you'd use them. Canadian bacon is a breakfast staple ...

Best boneless: D'Artagnan Berkshire Best Boneless Smoked ... ham is typically juicier since it is cut after being cooked. What's the difference between city ham and country ham? City hams are wet ...