And so, why is ham eaten at Easter? It’s a matter of the seasons. Before refrigeration – so a long, long time ago – pigs were slaughtered in the fall, preserved and cured to keep safe ...

Choosing whole or half, butt or shank, bone-in or boneless, and spiral-sliced is a matter of preference. Ham cooking times vary by recipe, but pre-cooked hams need only a gentle reheat. Use ...

Enjoy delicious carrot cake inspired ham glaze recipe for Easter from John F. Martin & Sons. Perfect for bone-in and boneless ham dishes.

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.

Here’s everything you need to know about buying and preparing a holiday ham. From common types of ham, like spiral-cut and city ham, to how much ham you should buy per person and the best way to ...

MSU’s Schilling leads research team exploring innovative solutions to ham mites Former Mississippi State students monitor mites and mold grown on dry-cured hams encased with nets treated with food ...

This whole endeavor: creating this column, getting this pork, curing this ham and convincing my bosses to let me make a special Christmas Eve edition with ham was all an excuse to reference Bugs ...