• A dry-cured country ham needs to be soaked in cold water in the refrigerator for 12 hours or more before cooking. Then cover with water and boil 20 to 25 minutes per pound.

Whole-muscle cuts like ham are considered processed meat products because they have been treated with a curing solution, dry-cured, smoked or seasoned. Here is a guide to ham. – Bone-in hams … ...

Country Ham Country hams (dry-cured and uncooked) are harder to find. They’re cured with a dry rub, hung to dry and sold uncooked. They may or may not be smoked and can be very salty.

City ham also shows up at the deli counter. Country ham: Country ham is a dry-cured American ham akin to prosciutto. It’s best savored in paper-thin slices, not as the centerpiece of a table.

Dry-cured is ham that is coated in salt and stored for a period of time until it is preserved. Cured-and-smoked: Pork leg that is wet-cured or dry-cured before it is smoked for hours, days, or weeks.

Remember, no one likes dry, brittle ham. Cured vs. fresh. In most places you’ll find a cured ham, which means it’s already done.

Dry-Cured Ham Contained ACE Inhibitors People who have high blood pressure are often put on a drug called an ACE inhibitor. These drugs work by blocking an enzyme called angiotensin converting enzyme ...

Eating ham at Easter dates back to at least sixth-century Germany By Sally Pasley Vargas Globe Correspondent,June 2, 2015, 5:32 p.m. Sally Pasley Vargas for The Boston Globe ...