It's always delicious, but the flavors of ham really change depending on its preparation. Here's why country and city ham ...

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 ...

Once it’s cooked, it becomes ham, which is already good to go because it’s been either dry-cured or cooked beforehand. So, in short: cook your gammon, and voilà, it’s ham. One last thing ...

Country ham is the only style of cured meat unique to the American South ... heavy simple syrup for a few hours before patting them dry and flash-frying them for a crunchy, sweet balance to ...