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| Version | User | Scope of changes |
|---|---|---|
| Oct 2 2006, 11:50 AM EDT (current) | wetpaint | 5 words deleted, 5 photos added, 5 photos deleted |
| Oct 2 2006, 11:50 AM EDT | wetpaint |
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Join the cult of ham!
There’s ham and then there’s ham. We’re not talking about deli ham piled high on a Kaiser roll or the sweet brined hams that grace the holiday table. What we’re interested in is cured ham, a specialty that appears in many countries in myriad forms. This is the good stuff that you smuggle in your suitcase, the hoof-adorned pig legs that you clandestinely share with friends.
From the famed Prosciutto di Parma to the storied Jamón Iberico of Spain and the country hams of the American Southeast, these hams share a rich history and a distinctive preparation: cured with salt, sugar, and spices and aged (up to three years, in some cases) rather than cooked, they achieve the status of heavenly ham.
Learn more about these coveted hams -- and share your tips for buying, serving, and preparing them:
The Hams
The Know-How
- Ham preparation
- Keeping and storing ham
- Dry-curing ham -- know how? Divulge your technique!
- Share your ham recipes
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