Here are some tips to cook and glaze a delicious country ham, taken from years past in the Montgomery Advertiser.

Who knew there were so many kinds of ham? Whether you like Black Forest ham, country ham, or prosciutto, we'll help you ...

Country ham is dry-cured, meaning it is rubbed with a mixture of salt and sometimes spices before being aged. Country hams are initially cured for at least a month at below 40 degrees Fahrenheit ...

Made from chopped or ground ham mixed with mayonnaise and various other ingredients, it was a great way to use up scraps. In ...

Of note: Smithfield, the ham company, was Virginia owned and operated until about 2013 when it was sold to a Chinese company ...

You’ll generally have two options: Dry-cured ham hock, also called “country ham,” is a salty, dry, and shelf-stable option. It lends a very robust flavor to help season your recipes ...

As families across the country prepare for their Christmas celebrations, it's crucial to understand how certain popular meats ...

Barbecue was on the menu in September, as was beef at the city's best sushi restaurant. Hopefully this list turns you onto ...

Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty. To serve, ladle the soup into bowls then scatter with ...

Heat the butter or oil in a large lidded saucepan set over a low–medium heat. Gently fry the onions until soft, keeping the heat low so they don't brown. Stir in the potato and pour in the stock.