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 ...

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 ...

Whether dry-cured or wet-cured (brined), this process ... Some of the most iconic cured ham recipes include Spanish jamón serrano, which boasts a nutty, sweet complexity, and Italian prosciutto ...

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

There’s ham, and then there’s ham. You know the kind I mean – the pre-sliced, vacuum-packed stuff sitting on shop shelves, ...

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 ...

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 ...

Pancetta is dry-cured pork belly, which is the same cut that bacon is made from. Pancetta is a perfect beginner’s recipe. It’s also aesthetically pleasing and adds great flavor to anything you ...

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.