In the world of holiday feasts and charcuterie boards, ham stands as a distinguished centerpiece, celebrated for its versatility and succulence. Yet, in the bustling aisles of grocery stores and ...

Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes it ...

Time-consuming, but worth it. Fresh hams (from the hind leg of the pig) usually must be ordered from a butcher. Wegmans often has them at this time of year, but it's best to call ahead. If you are ...

Capicola and proscuitto are must-haves on any charcuterie board. When it comes to charcuterie, a selection of cured meats and ...

It's safe to say that none of Ron Turner's neighbors along the North Fork of the Shenandoah River, west of New Market, would dream of eating raw country ham. But the owner of Turner Ham House knows ...

Ham is one of the most versatile meats. Who doesn’t love to ham it up at breakfast with eggs Benedict or a side of thick Canadian ham? Then, there’s lunch. Sinking our teeth into slabs of ham ...

Ham is much more than a food in Spain: it is a gastronomic and cultural experience, occupying a special place on celebrations and tables throughout the country. This delicacy, known for its deep and ...

Damon Lee Fowler takes on the subject of ham in the latest book in the Savor the South series by UNC Press. Fowler, the author of nine, mostly Southern cookbooks and a resident of Savannah, Ga., knows ...