TIP OF THE DAY: Know Your Hams
A boneless, hickory-smoked ham from HamIAm.com. When we were an agrarian society, every farm or homestead had its own smokehouse to smoke the family’s food. In the days before refrigeration, smoked food was a key way to preserve meat and fish. Over Lent, when no pork was consumed, hams were left to cure. The hams…
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