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 ...

This story was first published in January 2014. Some people come and buy the uncured hams wholesale to cure themselves. The hams Turner processes go through a small assembly line and curing process to ...

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 ...

First, mix the salt and sugar together to break up any clumps of sugar. Then mix together with the spices. Cut pork bellies into thirds. Sprinkle a layer of cure mixture into the bottom of your cooler ...

It’s ham time. On Easter, many people have kielbasa or lamb, and then there are the fans of fowl both goose and duck, but most people prepare ham for this particular holiday. The problem is that there ...

Virginia ham was one of the first agricultural products exported from North America. A high-quality, cured ham requires that you start with the proper type of high-quality fresh ham. Hams for curing ...

Ever wonder how that huge, bone-in, Virginia ham can last for a year, swinging from the rafters at room temperature? The biggest reason for this impressive example of food preservation is salt. Salt ...