Best smoked: Smoking Goose Peach Smoked Duroc ... Wet curing involves injecting or soaking the ham in a brine. Dry-cured hams, by contrast, are rubbed or packed in salt and left to age at room ...

Ham, meanwhile, says Shore is the cured upper back leg of a pig. Shore points out that ham usually has a sweeter cure, and ...

Dry-curing, on the other hand ... After being rubbed with the mixture, the ham is soaked in wet brine before being smoked or cooked. This can take anywhere from a few days to several weeks ...

Whether you’re preparing a spiral-cut ham for 10, or serving up an appetizer of prosciutto and jamón serrano on a charcuterie board, ham is a versatile meat that often makes an appearance as the ...

Pair it with cooked quinoa and a side salad for a high-protein meal that will keep you full and help maintain lean muscle. Many hams come smoked or cured, which adds major flavor to the meat but also ...

Ham is known for its unique flavor, taste and texture, and is consumed and prepared as cured, smoked or cooked ... and Prosciutto identifies a dry-cured ham. Dry curing of country hams and ...