There are two main curing techniques: wet curing and dry curing. Wet curing involves soaking the ham in brine, which is a highly concentrated solution of water and common salt (sodium chloride).

Dry-cured hams, by contrast, are rubbed or packed in ... If you buy them, we may get a small share of the revenue from the sale from our partners. We may receive products free of charge from ...

This ham roast with brown sugar glaze is always a family favorite! Baked with juicy pineapple rings and cherries, it’s the ...

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Employees grease hams with lard before hanging them to dry in storage as part of the Parma ham curing process at Pio Tosini Industria Prosciutti in Langhirano, Italy. (Alessia Pierdomenico ...

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1. Green, raw uncooked. This type of ham (uncured) is by far the hardest and most difficult. It requires injecting with a correct solution. Containing Pink Salt. A complete understanding of the ...