While salt is vital for a good brine, sugar is arguably as important. For perfectly brined ham, sweet tea is your new secret ingredient. Wet brining involves submerging meat in heavily salted ...

Whether you’re preparing a spiral-cut ham for 10, or serving up an appetizer of prosciutto and jamón serrano on a ...

Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature. Add the ham, skin side up; the skin does not have to be submerged.

Irish ham is first soaked in liquid brine and then smoked over peat moss or juniper to impart a distinct flavor. It's a bit less salty than American ham; here, its thin layer of fat absorbs the ...

Cured: Pork leg that is wet-cured or dry-cured. Wet cured ham is soaked in a brine. Dry-cured is ham that is coated in salt and stored for a period of time until it is preserved. Cured-and-smoked ...