In this article, we’ll explore some of the most notable types of ham and their unique characteristics. Prosciutto is an Italian dry-cured ham made by salting and air-drying the hind leg of a pig.

These are usually cured by brining and are sold fully cooked. Country hams (dry-cured and uncooked) are harder to find.

After passing an exam and obtaining a license, an amateur radio operator will typically pick up a VHF ratio and start talking to other hams in their local community. From there a whole array of ...

(Of course, you'll want to prevent if from drying out too much while roasting it.) Country ham is dry-cured, meaning it is rubbed with a mixture of salt and sometimes spices before being aged.

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 ...

In Europe, a country ham would be something like a Jamon Iberico or prosciutto, which is dry-cured and aged. City hams are the spiral cut or deli meats most commonly found in the US. Both are ...

Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes ... until tender and golden-brown, tossing until dry and any liquid has evaporated.

As long as it's thick and seared, it fits the bill, and that includes ham steak, too. Outside of a tasty sandwich filling, thick cuts of the cured meat are delicious sizzled. Ham steak is ...

London’s ‘Can of Ham’ skyscraper has been put back on sale for a reduced price two years after the first attempt to sell the distinctive building. The property has hit the market with an ...