Eham

Honey Glazed Ham
This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. I make this while preparing the rest of the meal in the kitchen so that I don't forget to baste!

Limerick Ham

Limerick ham is a special way of preparing a leg of pork. Traditionally, the ham is smoked over juniper branches, then left in cold water overnight before it is ready to be cooked. Most commonly, the ham is boiled in c***r, then baked on high heat in order to become crispy and crunchy on the exterior.

Once it is properly cooked, the ham is often served with various sauces on the side, such as horseradish and mustard sauce or c***r cream sauce.

Smoked Ham

Smoke ham has a fascinating smoky flavor and a unique black cover for the dish. This is the reason why people love smoked ham. The ham could be smoked for days or weeks in 70°F to 140°F with either the ‘hot smoking’ or ‘cold smoking’ method.

Hot smoking will cook the ham, while cold smoking is just a method of perfuming the meat with a lovely aroma.

Black Forest Ham

This ham is named from an area in Germany. It was first produced in Germany. The outside of this ham is blackened. It is a boneless ham that is seasoned with juniper berries, pepper, garlic, coriander and salted before it is cured and then cold smoked.

Bayonne Ham

A Bayonne ham is a boneless French ham that is salty. It is salted and then dried for six months. This ham is named for the city Bayonne which is a port city in France. It tastes best sliced on buttered bread.

Black Forest Ham

This ham gets its name from the area of Germany where it was first produced as well as its blackened exterior. The boneless ham is salted and seasoned with juniper berries, coriander, pepper, and garlic before being cured and cold smoked.

Cure

Ham is always cured if it is not fresh. When it is a cured meat, it can be brine-cured, which is a wet cure or a dry cured ham. When the ham is brine-cured, it is soaked in a mixture of liquid and salt before it is smoked. Brine-cured is the most common way you will find ham. Dry-cured ham is when the meat surface is covered completely with salt and store until the salt soaks into the meat, which also preserves it.

Black Forest Ham

This ham is named from an area in Germany. It was first produced in Germany. The outside of this ham is blackened. It is a boneless ham that is seasoned with juniper berries, pepper, garlic, coriander and salted before it is cured and then cold smoked.

Capicola
Also called capocollo, coppa, or capicola, this Italian cured ham is similar to prosciutto but is made from the pork shoulder or neck whereas prosciutto is made from the buttocks or thighs.

This pre-cooked smoked meat is made of a lean cut taken from the loin rather than the leg or rump. Canadian bacon is much more akin to ham than to bacon and is traditionally skillet-fried and served at breakfast.