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 the ham in th...

“Red cooking” is a Chinese braising technique using a mixture of soy sauce, rice wine, broth, and spices, particularly star anise. Good-q...

There’s no more classic Indonesian condiment than this fiery tangle of chiles and spices-and no better match to ham, whether in Asian pre...

This is the best bruschetta recipe you've seen in a long time. There are no tomatoes in this Bruschetta with Dry-Cured Ham, Pears, and Parmigiano-Reggiano - instead it relies on the sharp flavors of parmesan cheese and the sweet taste of pears and honey to create an appetizer that bites back. A garlic rub on the baguette brings a little of that familiar Italian flavor to this easy bruschetta recipe. Just be sure to follow it up with an equally impressive main dish!

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. It’s prett...

The best things about prosciutto crudo or jamon serrano on a pizza? Either one turns a little crunchy, concentrates quite a bit, and flav...

Charlie Gatton Jr., of Father’s Country Hams will be quick to tell you that the future lies in country ham steaks-and he’s not wrong. The...

Here’s something of a Tidewater tradition, often served the morning after a big feast: little ham sandwiches made with homemade biscuits....

Make sure you remove not only the inedible rind but also any excess fat from the cooked country ham. The profound taste of that fat is ju...

Spaetzle (German, SHPEH-tsluh, “little sparrows”) are Lilliputian dumplings, usually no more than an inch long, like thick threads of coo...

This is admittedly a crazy, over-the-top rendition of the classic-and one of the many reasons I love Bruce’s creativity in the kitchen. D...

The only trick here is good knife work: everything should be diced into fairly small, uniform bits so that you get lots of flavors in eac...

This dish (French, sahr-lah-DAYZ, “from Sarlat-la-Caneda, France”) has become a cocktail party favorite at our house. It’s traditionally ...