Dry-cured ham hock, also called “country ham,” is a salty, dry, and shelf-stable option. It lends a very robust flavor to help season your recipes, Gillespie says.

Cured ham undergoes treatment with a blend of salts, nitrates, and sugars to enhance its shelf life and infuse its characteristic taste. Meanwhile, uncured ham is also preserved, albeit with more ...

Jamón is Spain’s renowned dry-cured ham that’s not too different from Italy’s prosciutto crudo. The salty ham is slightly drier than prosciutto, and it has more concentrated pork flavor ...

But the owner of Turner Ham House knows that his uncooked, 1-year-old ham can be thinly sliced and served like prosciutto, the $25-per-pound Italian import.

Ham can also undergo an optional process of smoking. When ham is dry-cured, the meat is rubbed with a mixture of salt and seasoning, and then left to age.

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 ...

To see if Spanish dry-cured ham bones could be a source of beneficial peptides, Leticia Mora and colleagues ground up the bones and simulated conditions of cooking and human digestion.