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

A few months ago, however, we at The Cutting Board decided on ham ... Anyway, in order to cure meat, we need sodium nitrite, which we find in a curing salt called Prague Powder #1.

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 ...

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.

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 ...