Various factors influence the flavour and texture of ham including the cut and curing process chosen, whether the meat has been dry-salted or cured in brine (and for how long), whether it has been ...

Recipes published by Food & Wine are ... Ham Instead of being dry-cured and packed in salt, Irish ham is first soaked in liquid brine and then smoked over peat moss or juniper to impart a distinct ...

If you're looking for a centerpiece-worthy ham to feed a crowd, this festive recipe fits the bill — you'll need a roasting pan large enough to accommodate an 18-pound ham. To give this glaze its ...