Prosciutto, the silky, world-famous Italian cured ham, is perfect for everything from charcuterie boards to sandwiches. But ...

Be sure to rinse off the ham afterward to remove salt from the surface. This method is particularly effective with brined hams but is less so with cured varieties. However, just because it's not ...

Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper, then serve.

but some legs are cured for as long as three years. When ready, the legs are inspected in five critical points by a salt master. He uses a horse-bone needle and smells the ham to decide whether ...

Parma ham: Specific to the Parma region in Italy this ham is cured in sea salt. The flavour is mild and sweet and thinly cut. This pairs well with melon, fig and mozzarella. Jamon serrano ...

it helps balance the flavors of the ham and breaks away from the salty flavors of hams that are dry-cured using only salt. The whole process takes 10 weeks, in which the ham is first dry-cured ...

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 ...

Salt-cured salmon that is easily available throughout the year will be simmered with turnips that will become even tastier in the coming season. Salmon that initially may taste salty will turn out ...