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 moisture, ...
Using a torch to glaze their spiral hams with several layers of sugar ... hosts Felicia Michelle and Cody Adams to talk about how to make the perfect holiday ham. “We smoke our hams for 24 hours, most ...
Made from Duroc pork, a breed known for its juicy, super savory flavor, this ham is beautifully marbled and slow-smoked for up to eight hours over hickory. This one doesn't come spiral-spiced ...