I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to ho
A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away? Edit: this is white mold, of the sort that grows on Camambe
This may seem like an obvious question, but I have a couple of recipes that I make a lot that require crumbling crisped prosciutto over / in them. Whilst I ha
I bought a fully cooked ham. It was frozen, and it's now thawed. How long should I put in the oven to warm it up?
My girlfriend's parents recently gave us a bunch of pork from my girlfriend's grandpa's farm. The bacon and sausage we know what to do with but there's also a h
How should I store speck cured bacon? Fridge, freezer, cupboard? Wrapped, hung etc
I left a fully cooked ham in a bag out overnight. It was refrigerator temperature when I took it out at 9pm. Our Seattle home was not heated; it was about 50 de
I bought some ham from the deli the other day and forgot it in the car for about 5 hours. It was a 77 degree day. When I ran out to go get it the meat still fel
I want to make chili using a ham bone (with a little meat on it). How should I cook it to make good use of both the meat and the bone?
I have two smoked and cured hams averaging about four to five pounds a piece that I purchased from a local farmer. I also have a rotisserie attachment for my ga
It has come to my attention that in the book "Green Eggs and Ham", the property "green" is applied to both the eggs and the ham. How can I achieve this effect (
If you were to open a packet of cooked ham slices and they were wet, is that a bad sign? Are they gone bad? Is it ok to eat them?
Jamon Serrano and Prosciutto appear to be pretty much the same thing. Both are dried cured (and pressed) pig legs. Speck appears to be the same thing, but mad
I've got down a pretty good honey/whiskey glazed gammon but previously I've always used it cold in sandwhiches or on meat platters. This even
Is it possible to protect a precooked ham while heating in an over hot oven? For example is it possible to heat a precooked while cooking a turkey at 425 by sa
Can I make crackling from cured ham skin? I have a cured ham, which I have removed the skin to glaze. Can I bake the skin and make it into crackling?
How long will a glazed ham last for? I have a ham, which I glazed. It was in a vac pack, and does not expire for 2 months. Since I have removed it from the
I just baked a spiral ham for an hour. There was a little piece of plastic that I was supposed to 'remove before cooking', but I didn't notice it. After an ho
I brined a ham over night and then slow baked it. Then topped with an apricot honey glaze. It looked and tasted just like pork tenderloin and was white meat and
Morton's Tender Quick says to cure for hours, but the curing recipe I am using says to cure my ham for 4 days. I am wondering does Morton's Tender Quick cure so