In the world of holiday feasts and charcuterie boards, ham stands as a distinguished centerpiece, celebrated for its versatility and succulence. Yet, in the bustling aisles of grocery stores and ...

A homemade ham represents a formidable culinary challenge. You might start with a pig’s hind leg, which tips the scale at 15 to 20 pounds. You would cure it in a brine that contains at least one ...

A holiday ham, made at home, is within reach. You just need a bit of time, some wood smoke and a shoulder ham or pork loin. By Steven Raichlen A homemade ham represents a formidable culinary challenge ...

Country and city hams may look similar, but the two are actually quite different. They're both cured, but the process for ...

Few hunks of meat scream “holiday” like a burnished ham that glistens with a flavorful glaze. It’s no wonder why it’s the ...

Ham is one of the most versatile meats. Who doesn’t love to ham it up at breakfast with eggs Benedict or a side of thick Canadian ham? Then, there’s lunch. Sinking our teeth into slabs of ham ...

Dry-cured ham production, a tradition underpinned by both cultural heritage and high economic value, faces persistent challenges from insect pests. Mites, such as Tyrophagus putrescentiae, and beetles ...