Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. We wanted to guarantee moist meat in a nuanced glaze. Bone-in hams, labeled “with ...

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in a too-sweet glaze. We wanted moist meat in a nuanced glaze. Bone-in hams, labeled “with natural juices,” have ...

These fluffy buns need two risings. After the second rise, they must be steamed immediately, then they can be held for an hour or two and resteamed just before serving. Jean-Georges Vongerichten's ...

Time-consuming, but worth it. Fresh hams (from the hind leg of the pig) usually must be ordered from a butcher. Wegmans often has them at this time of year, but it's best to call ahead. If you are ...

In this video, Bradley Robinson from Chuds BBQ transforms a simple turkey breast into a savory, smoky masterpiece by curing ...

Who doesn’t love creamed spinach? It is fast, easy to make, and versatile on the table. The ham in this recipe gives a hearty richness and light smoked flavor. You may also consider using bacon, tasso ...

Former chef and cooking-school director Pamela Sheldon Johns gives us almost too much information about the origins of cured meats in Prosciutto, Pancetta, Salame (Ten Speed Press, $18.95). She nearly ...