Ham-ela is home. I first met Ham-ela on an arctic day last winter when I cloaked her in salt with my bare hands, truly one of the coldest tasks I’ve ever endured.

More than 42,000 pounds of ham arrived at Fulks Run Grocery and Turner Hams recently from Indiana. With some love and applied science, that amount of pork will yield 2,000 country hams when cured — ...

Here is a partial list of suppliers for country hams. All hams are dry-cured, uncooked, with bone-in, and require soaking prior to simmering unless otherwise noted. Many also sell fully cooked hams… ...

Of course, we’re talking ham of the dry-cured country variety -- cured, dried, aged, then smoked (not soaked in brine).It’s salty, pungent stuff, best enjoyed when sliced thinly (say, three ...

City ham, on the other hand, isn't typically aged. Wet-cured in a brine of salt, sugar, and spices, it's often pre-cooked, ...

Cured ham is known for its bold, savory notes that develop through extended preservation. Its texture can range from firm and fibrous (like a country ham) to smooth and silky (akin to premium ...

On Thanksgiving Day, many Kentucky families will gather around the dining table, and for some, the menu will include country-cured ham. By Sam Dick Published : Nov. 27, 2024 at 3:13 PM EST ...

Seventy-six years ago, a new motel opened at the intersection of First and State Streets in downtown Bowling Green. Now we ...

Country hams have a depth of flavor and saltiness that is achieved through a months-long curing process. They are cured slowly and cooked slowly. Julia’s finished country ham, using the instructions ...

Put the whole ham back in the pot and cover it with fresh, cold water. Bring the pot to a boil over medium heat. Once it reaches a rapid boil, keep the pot on the stove for 30 minutes.