Ham is a cut of pork that’s typically cured and preserved, rich in protein and several beneficial nutrients. But eating too much processed meat may raise your risk of certain cancers. Share on ...

A good ham doesn’t happen overnight. To get each bite just right requires at least six or so months of curing, but closer to a year to develop a richer flavor. The Darden family of Smithfield has been ...

When you think country ham, do you see plate-sized slab, drenched in red-eye gravy? Or maybe teeny beaten biscuits with a chaw of salt pork inside? Food writer Steve Coomes wants you to clear your ...

Roast rack of lamb or a platter of smoked, glazed ham — which dish should be the centerpiece of the Easter table? Lamb is rich in religious symbolism: A sacrificial lamb was first served by Jewish ...

A holiday ham, made at home, is within reach. You just need a bit of time, some wood smoke and a shoulder ham or pork loin. By Steven Raichlen A homemade ham represents a formidable culinary challenge ...

At Salt’s Cure, an endearing new WeHo restaurant, the server brings out a wooden board with a few of the cured and smoked items we’ve chosen from the day’s short printed menu. There’s a deep red, ...

British colonialists brought lamb ham to America, where a sugar-cured, smoked variety became popular. Easier-to-cure pork ham eventually took its... Roast rack of lamb or a platter of smoked, glazed ...