Time to sharpen that chef’s knife, santoku or slicer. It’s the only way, for now, to take advantage of the newly released cured ham from Sam Edwards of Edwards Virginia Smokehouse. It’s the first ...

A holiday ham, made at home, is within reach. You just need a bit of time, some wood smoke and a shoulder ham or pork loin. By Steven Raichlen A homemade ham represents a formidable culinary challenge ...

Roast rack of lamb or a platter of smoked, glazed ham — which dish should be the centerpiece of the Easter table? Lamb is rich in religious symbolism: A sacrificial lamb was first served by Jewish ...

Ever wonder how that huge, bone-in, Virginia ham can last for a year, swinging from the rafters at room temperature? The biggest reason for this impressive example of food preservation is salt. Salt ...

American chefs are exploring the possibilities of plant-based salumi, and even home chefs can try their hand. By Steven Raichlen Watermelon ham. Radish prosciutto. Jerky sticks made from burdock root.