Welcome Friends! It's been five months since we started the Home Cured Prosciutto Country Ham recipe project; so I thought we'd do an update.

A staple in many cultures and homes, ham can be either cured or uncured. Both types of ham come from the same cut of pork — the leg — which means they have a similar texture and flavor.

Suzanne Stewart Staff Writer Curing meat is an ancient technique that was passed down through the centuries and brought to ...

Iberian ham, or jamón Ibérico, is one of the most expensive meats in the world. A leg of it can cost as much as $4,500. But what is it about this cured meat that makes it cost so much?

"There is clear evidence that in the present, typical production area hams, or fresh pork legs, were already being cured during the Roman period," Elke Fernandez from Parma Ham told INSIDER.

Various factors influence the flavour and texture of ham including the cut and curing process chosen, whether the meat has been dry-salted or cured in brine (and for how long), whether it has been ...

There are two ways of making ham. The first is that used by the Germans, French and Italians, a dry cure using salt. The ham is covered in salt until the water is drawn out of the meat and the ...