salted or smoked for purposes of preservation. Chemical preservatives, including nitrates and nitrites, are often used during the curing process. The main methods of curing ham are dry-curing ...

The whole process takes 10 weeks, in which the ham is first dry-cured, then marinated, and then smoked. We visited Emmett's in Suffolk, England, where the ham has been made for 200 years.

Dry curing of country hams and prosciutto involves rubbing a fresh ham with a dry-cure mixture of salt and other ingredients ...

The finest ham is generally cooked ... whether the meat has been dry-salted or cured in brine (and for how long), whether it has been air-dried or smoked, and the smoking medium (hickory, juniper ...

gammon is pork that’s been cured (salted, brined or smoked) but still needs to be cooked. Once it’s cooked, it becomes ham, which is already good to go because it’s been either dry-cured or ...