THE NIBBLE Gourmet News & Views
Trends, Products & Items Of Note In The World Of Specialty Foods
Read all of our content on TheNibble.com, the online magazine about specialty food.
Archive for Easter
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March 10, 2008 at 7:20 am
· Filed under Meat & Poultry, Contest, Easter
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| Take our Ham Trivia Quiz #2 in THE NIBBLE’s Gourmet Giveaway this week, and you may win a prize of an Easter ham. This is not just any ham, but our favorite ham from the ham artisans at Ham I Am, a NIBBLE Top Pick Of The Week (read the review). It’s 12 to 14 pounds and feeds up to 24 people (or provides ham sandwiches for the family for a week after Easter.) Just answer four fun trivia questions about ham—you don’t even have to answer them correctly. Everyone who enters has an equal chance of winning. Take the quiz, from March 10th through March 16th for the prize, or anytime for fun. You’ll learn the 411 about what makes a great ham, in the process. Learn more and enter. Read more about our favorite hams in the Pork, Ham & Bacon Section of THE NIBBLE online magazine. |
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Win this 12- to 14-pound ham for Easter dinner. |
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March 3, 2008 at 8:12 am
· Filed under Meat & Poultry, Tip Of The Day, Easter
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| The Chinese may have been the first to cure hams—or it might have been the ancient Egyptians. Whoever deserves the credit, thousands of years after the fact, we tasted dozens of hams to select a few that deserve the honor of gracing your table. See our favorites in the our review of the best hams in America. The comedian Steven Wright commented, “When you buy a cured ham, do you even wonder what it had?” We found an enormous difference between supermarket hams and artisan hams, which deliver rich meat flavor with much less salt. That said, quite a few of the hams in our tasting that arrived from artisan producers still needed to be “cured” of excessive saltiness, which purchasers tend to counteract by coating and baking them with sweet toppings! Why? We don’t need that excess salt or the sugar. |
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Kurobuta ham, Japanese black hog, which originated in Berkshire, England, was purportedly discovered by Oliver Cromwell’s troops, and is now one of the best hams available in America, if not the best. It’s produced in Iowa. What a voyage! |
| Many mass-produced hams are cured simply by injecting them with brine. An artisan ham is immersed in brine or dry-rubbed with spices, then lightly smoked and aged. The quality of the pig is far superior, as well. Baked ham is a traditional Easter dish. This Easter, kick up your tradition by serving the most delicious artisan ham you can find. Read more about our favorite pork products—and find some gourmet ham glaze recipes—in the Pork, Ham & Bacon Section of THE NIBBLE online magazine. You can also take our Ham Trivia Quiz. |
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