Despite what you may think, the difference between these two types of ham has nothing to do with where they're made, and everything to do with how they're made.

Virginia ham has a reputation for being both succulent and flavorful. It is also traditional, having been made in the area ...

Ham is America's top deli meat product, with more than 170 million consumers across the country (according ... in Italy. Cured ham is typically processed with salt, nitrates, and other flavorings.

A ham can be a frugal way to bulk-purchase plenty of delicious pork. But what if your only options are all cheaper, brined versions with too much salt for your palate? Good news: All you have to ...

Country ham is on the dinner table at Christmas down on West Line Road. For certain that turkey was always on the Thanksgiving meat and ham was the Christmas dinner. That was my mom’s choice ...

while country hams are dry-cured. 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 temperature.

Carrie Honaker is a writer and pastry chef specializing in food, wine, and travel. Using her background working in and owning restaurants, she provides insight into products and practices for the home ...

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In the U.S., ham rose to prominence as a holiday staple in the 19th century due to its practicality and flavor. Pork was widely available and easier to cure and store than ... from the Bluegrass State ...

Dry curing of country hams and prosciutto involves rubbing a fresh ham with a dry-cure mixture of salt and other ingredients and aging the ham for six months to over a year to draw out 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 ...