Few hunks of meat scream “holiday” like a burnished ham that glistens with a flavorful glaze. It’s no wonder why it’s the ...

Few hunks of meat scream “holiday” like a burnished ham that glistens with a flavorful glaze. It’s no wonder why it’s the centerpiece of so many tables for Easter and other celebrations. Most people ...

Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes it ...

José Andrés is one of the Spanish cuisine's most enthusiastic advocates, and naturally, the Iberian chef isn't shy about promoting Spain's legendary culinary export, jamón. In a trailer for Season 2 ...

Damon Lee Fowler takes on the subject of ham in the latest book in the Savor the South series by UNC Press. Fowler, the author of nine, mostly Southern cookbooks and a resident of Savannah, Ga., knows ...

Dry-cured ham production, a tradition underpinned by both cultural heritage and high economic value, faces persistent challenges from insect pests. Mites, such as Tyrophagus putrescentiae, and beetles ...