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

The main methods of curing ham are dry-curing and wet-curing, says Sander Kersten, PhD, the director of the Division of Nutritional Sciences and the Schleifer Family Professor at Cornell University.

Its texture can range from firm and fibrous (like a country ham) to smooth and silky (akin to premium Italian prosciutto, a dry-cured, traditionally thinly sliced ham that takes over a year to make).

it helps balance the flavors of the ham and breaks away from the salty flavors of hams that are dry-cured using only salt. The whole process takes 10 weeks, in which the ham is first dry-cured ...

Various factors influence the flavour and texture of ham including the cut and curing process chosen, whether the meat has been dry-salted or cured in brine (and for how long), whether it has been ...

This pairs well with melon, fig and mozzarella. Jamon serrano: This dry-cured Spanish ham is also served thinly sliced. This has a mild flavour, due to a short curing process. It pairs well with ...