Ham: An Obsession with the Hindquarter
Sample Recipes from Ham: An Obsession with the Hindquarter
Roasted Fresh Ham with a Maple-Spice Glaze
Bruce wanted to develop a recipe that honored the first taste of the meat by using the simplest preparation: roasted, not fussed up. So h...
OK, let’s say you really want the taste of barbecue but you don’t have the patience to smoke a ham. Fake it. That is, roast t...
Red-Cooked Fresh Ham And Chestnuts
“Red cooking” is a Chinese braising technique using a mixture of soy sauce, rice wine, broth, and spices, particularly star a...
There’s no more classic Indonesian condiment than this fiery tangle of chiles and spices-and no better match to ham, whether in Asi...
Bruschetta with Dry-Cured Ham, Pears, and Parmigiano...
The best bruschetta is made with slightly stale, crunchy bread. Cut 12 slices off a large baguette or Italian bread, then leave them out ...
Pasta with Prosciutto Crudo, Peas, and Parmigiano-Re...
We’ve played around with a lot of dry-cured European hams, and this recipe has become one of those go-to lunches at our house....