This three-ingredient Irish ham recipe from chef Jp McMahon derives its special flavor from a simple glaze of Guinness stout ...

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in a too-sweet glaze. We wanted moist meat in a nuanced glaze. Bone-in hams, labeled “with natural juices,” have ...

Time-consuming, but worth it. Fresh hams (from the hind leg of the pig) usually must be ordered from a butcher. Wegmans often has them at this time of year, but it's best to call ahead. If you are ...

There are numerous ways to bake ham, but this 1800s version requires this classic drink that has been enjoyed for centuries.

Meals like ham and bean soup are all about squeezing the most flavor out of a few basic parts. Homey and hearty, great ham and bean soups embrace their simplicity by eschewing tons of add-ins or ...

An curved arrow pointing right. Suffolk black ham gets its black crust from its curing process, using molasses, brown sugar, and a local black porter. Soaking the ham in this sweet marinade doesn't ...

1/3 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped 3 ounces dry-cured ham, thinly sliced and shredded in 1-inch strips (see note**) 1/3 cup pecans, toasted and roughly chopped 1.