When I make potato salad, macaroni salad, tuna salad, and sometimes ham salad, it seems like there's always a puddle of excess liquid at the bottom of the stora
I don't eat pork for religious reasons, but a lot of recipes use them. What kind of meat is a suitable substitute for pig products? More speci
While smoked ham and beef are great, are there alternative ingredients that can still impart the 'smoked' flavoring?
I love using smoked ham hock in soups, beans and stews. Dextrose is a listed item on this package I bought - does dextrose contain gluten?
I want to make a Dr. Pepper glazed ham, which calls for pineapple juice. Unfortunately, my child is allergic to pineapple. What can I use to replace the pineapp
I am cooking two fresh ham roasts at once for a large crowd. The instructions are for minutes per pound. Do I add my roasts for total pounds or figure for one
My boyfriend has been using this idea, for a long time. He makes bean soup, with just ham and beans.. maybe a onion, then it sits in the crock
I recently hunted feral hog and had one processed. I have two full bone-in hind quarters. I wondering if these are considered hams or a different cut/type of
When buying ham slices from supermarket, I get like 10 slices in them. I want to use it for a week. But the packing says when once opened it
My supermarket sells two kinds of pre-sliced ham. One is called Paris-style and the other French-style ham. Both kinds of ham are from the same company and the
In reference to a recipe for ham hocks and beans, can I use smoked pork shoulder instead of ham hocks and still get a good result? What will be the difference i
In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes
I left a frozen wet cured fully cooked ham still in the shrink wrap in a cool water circulation last night to thaw it. At some point my wife used the faucet and
I am intending to purchase some Jamon Iberico, but I am not confident in my ability to use the knife correctly on the jamonera to produce sufficiently thin slic
I bought a Serrano ham on sale. It's the whole pig's leg, and it comes with a kind of a stand. However, the stand was delivered in pieces like IKEA furniture, b
My ham is 8.5lbs half-ham and was refridgerated, but not frozen. Here are the instructions that were with it. Here's what I did: Preheated the oven to 275.
We were recently in Italy and bought a large piece of parma ham, which we'd like to use over a protracted period. It is vacuum packed at the moment, what is the
I bought a frozen ham steak (natural pork from local farm/meat processor), and noticed when I went to cook it that there is a bit of very bright, hot pink on th
I have a fresh ham. Do I need to cure it somehow before I put it in the stove-top smoker?
Help Please. I live in Ecuador, in a small coastal fishing village, so ingredients are limited. I purchased a big fresh ham at the market today and want to cu