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RELATED: Best and worst holiday desserts for your health: You’ll need about a third- to a half-pound per person for bone-in hams or a quarter- to a third-pound per person for boneless hams.
Peter Luger Steak House: Porterhouse. New York For the best steak in the country, it's New York City's Peter Luger. Established in 1887, it's best known for huge porterhouse steaks that serve two ...
Country ham is a variety of dry-cured ham, referring to a method of curing and smoking done in the parts of the Southeast U.S. states of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Missouri, and other nearby states. [4] Glazed ham in the U.S. is coated with a flavored or spiced sugar solution ham before cooking.
The croque-monsieur is a type of ham and cheese sandwich. This is a list of notable ham dishes.Ham is pork that has been preserved through salting, smoking, or wet curing. [1] It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. [2]
Sliced gammon. Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, [1] and may or may not be smoked. [2] Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [3]
Peter Luger Steak House: Porterhouse. New York For the best steak in the country, it's New York City's Peter Luger. Established in 1887, it's best known for huge porterhouse steaks that serve two ...
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Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion).