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 ...

If you prefer a country-classic ham taste, we might suggest the following smoked ham recipe, but one of my personal favorites includes a sweet-and-tangy recipe with a brown sugar glaze and ...

Here’s the deal: gammon is pork that’s been cured (salted, brined or smoked) but still needs to be cooked. Once it’s cooked, it becomes ham, which is already good to go because it’s been ...

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Young: Texturally I didn’t really enjoy it, it was spongy and a bit too wet for myself. This IGA ham was ... is double-smoked over beechwood chips using a 30-year-old family recipe.

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 ...

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