Ad
related to: baked smoked picnic ham recipe epicurious
Search results
Results From The WOW.Com Content Network
Also known as Taylor Ham; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich [51] Pudding corn: Multiple Southern United States and Appalachia: Also known as corn pudding. A savory, baked casserole made with corn kernels (and sometimes cornmeal), eggs, cream or milk, and other ingredients. Usually served as a side dish.
So grab your friends, your picnic basket and a blanket and get ready for a fun-filled and delicious afternoon! Check out our slideshow above for bite-size appetizers that will make the whole group ...
For premium support please call: 800-290-4726 more ways to reach us
They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be milder and less salty than hams produced in more eastern states such as Kentucky and ...
Epicurious launched on August 18, 1995, as part of CondeNet, a subsidiary of Condé Nast that was created to develop content specifically for the Internet. Under the direction of CondeNet president Rochelle Udell and editor-in-chief Joan Feeney, former executive editor of Mademoiselle, Epicurious offered recipes, cooking tips and general information on food, wine, and dining out.
For premium support please call: 800-290-4726 more ways to reach us
A boneless Boston butt, rolled, tied and ready for roasting. A Boston butt is the slightly wedge-shaped portion of the pork shoulder above the standard picnic cut [1] which includes the blade bone and the "lean butt" (which is boneless), both extensions of the tenderloin cut and can be used in place of the tenderloin. [2]
The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...