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A week later, we are still working our way through leftover Thanksgiving ham. We received a lovely ham gift basket from TommyMoloneys.com. The ham was about 10 pounds, and joined a large turkey and five sides to feed a group of eight. Needless to say, plenty of everything was left after the meal. While the…
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There are two great hams from Spain: jamón serrano, made from the Spanish white pigs, cerdo blanco, and jamón ibérico, made from the dark Iberian pig, cerdo ibérico. (For those who haven’t studied Spanish, jamón, pronounced hah-MONE, means ham.) Both hams are salted and air-cured, not smoked. At a dinner Wednesday at New York City’s…
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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…
Continue reading “TIP OF THE DAY: Know Your Hams”
