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A: A ham comes from the upper rear leg, while a shank would be the section farther down the leg. But some hams are cut to contain a portion of the leg. Shanks also turn up as ham hocks. The butt ...

We prefer a tapered shank ham, but a rounded sirloin ham will work in this recipe. You can bypass the 1½-hour soaking time, but the heating time will increase to 18 to 20 minutes per pound for a ...

A ham comes from the upper rear leg, while a shank would be the section farther down the leg. But some hams are cut to contain a portion of the leg. Shanks also turn up as ham hocks.

We prefer a tapered shank ham, but a rounded sirloin ham will work in this recipe. You can bypass the 1 ½-hour soaking time, but the heating time will increase to 18 to 20 minutes per pound for a ...

Easter is prime time for ham and every year questions crop up about it. The COVID- 19 pandemic continues to keep Michiganders at home and many will be cooking their own ham for Easter dinner.

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.

In this recipe, some of the beans are pureed with a handful of parmesan cheese to create a rich and creamy broth with a complex flavor that's umami rich (translation: so much flavor!).

Save $5 when you buy $50 in select gift cards with digital coupon from 12/16 - 12/24/20. Limit 2. Smoked shank ham portions, $0.98/lb - $0.10/lb CC digital coupon = $0.88/lb after digital coupon ...

Ham portion, $0.77/lb with a $25 purchase when you use the offer in the myLidl app, limit 25 lbs per person Single glazed spiral ham, includes glaze packet , $0.85/lb, limit 25 lbs per person ...

We prefer a tapered shank ham, but a rounded sirloin ham will work in this recipe. You can bypass the 1½-hour soaking time, but the heating time will increase to 18 to 20 minutes per pound for a ...

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.