At Kenton's restaurant, a couple of dozen 5-pound, boneless pork shoulders have been soaking for days in a flavorful brine awaiting the smoker. The restaurant is selling whole boneless, smoked hams ...

Country and city hams may look similar, but the two are actually quite different. They're both cured, but the process for ...

A few months ago, a reader asked if I ever made venison ham, or if I had a recipe. Unfortunately, I didn’t, but it’s always been on my list of things to try. So I figured there’s no better time than ...

A great ham takes time, says Chapel Hill, N.C., chef Andrea Reusing, in Cooking in the Moment (Clarkson Potter). One of my favorite ways to prepare a fresh ham is to cure it in a brine before roasting ...

Always read the label and follow the recommended cooking instructions.