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 ...

First, mix the salt and sugar together to break up any clumps of sugar. Then mix together with the spices. Cut pork bellies into thirds. Sprinkle a layer of cure mixture into the bottom of your cooler ...

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 ...

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites. Ham is meat you can buy in a can. It’s also a cut you can cure at home. The ...

Baked Polish ham at Cochon, 930 Tchoupitoulas St. in New Orleans. (Photo by Dinah Rogers, NOLA.com | The Times-Picayune archive) Chef Stephen Stryjewski writes of his Polish ham: "This is an ...