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Ham

Read Country Book
$25.99

Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham.Contents Include: Utilisation of t...he Different Parts of the Pig Body Proportions and Breed Type Priciples of Breeding in Relation to Curing Care and Management in Relation to Curing Slaughter Inspection of Offals and Carcass Methods of Cutting Premises, Equipment, and Utensils for Home Curing Principles of Preservation by Curing A Standard Graduated Cure washing, Maturation, Smoking and Storing Bacteria, Moulds and Pests Preparation and Cooking of Home-cured Meats Local Methods of Curing Judging Home-Cured Bacon and Hams, etc.Keywords: Home Cured Bacon Body Proportions Relation To Cured Meats Moulds Hams Carcass Maturation 1940s Pests Slaughter Bacteria Utensils Premises Pig read more

Weinstein, Bruce/ Scarbrough, Mark/ Nilsson, Marcus (PHT)
$20.36

A ham is (let us not mince words) a pig’s rear end. It’s a hefty hunk of flesh and bone, weighing in somewhere between 12 and 30 p...ounds. Fresh or cured, ham can be prepared in innumerable ways. And (here’s the clincher) ham is incredibly delicious—the kind of meat whose sheer scrumptiousness can entice even the most diehard vegan into having second thoughts. In Ham: An Obsession with the Hindquarter, Bruce Weinstein and Mark Scarborough take readers on a globetrotting tour of the whole wide wonderful world of ham, from the Philippines to Spain, the Caribbean, the American South, and their own home corner of rural Connecticut (where they buy and help raise a hog of their own). Gifted raconteurs and talented cooks, the pair ham it up with a series of hilarious stories and pig out on a hundred mouth-watering recipes. Don’t miss this feast.  read more

Brand: BookSurge Publishing
$20.99

Everything you would ever want to do with ham is in this book.

Coomes, Steve
$17.84

Few things are as timeless and southern as a country ham. Gone are the days of considering it a blue-collar staple that is too oft...en overcooked, squashed between biscuit halves or served swimming in red-eye gravy. Today, country ham has found its place among the finest European cured meats and is served at ritzy restaurants as thinly sliced charcuterie or as a garnish on pricey appetizers. The makings of every country ham are the same--hogs, salt and smoke--but these hams undergo an aging process that is no less demanding, varied and fine-tuned than the process for aging the world's finest wines. Get the rub on the history of curing pigs in the Country Ham Belt from food writer Steve Coomes, who consults the best in the ham-making business on everything to do with this salty, southern delicacy. read more

The University of North Carolina Press
$23.00

Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged ...to a rich intensity, true country ham boasts a flavor and texture that puts the more common wet-cured ham, which is soaked in brine or injected with a salt solution, to shame. This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Jeanne Voltz and Elaine Harvell discuss the lore and history of country ham; walk the reader through buying, preparing, and serving a country ham; and present some 70 recipes for country ham and its accompaniments. The book also features a glossary and a list of sources for ordering country hams. read more

Skyhorse Publishing
$13.34

Cook all your favorite cuts of pork for breakfast, lunch, dinner, and all-day snacks with recipes from a fellow pork lover!The por...ky pig—juicy, delectable, and irresistibly flavorful—has found its spotlight in American cuisine after being overshadowed by beef and chicken in the distant past. Today, the wondrous pig is celebrated in restaurants and household dining tables all over the country as crispy strips of bacon, tender pork loins, succulent hams, and bouncy sausages; so, what better way to take our relationship with piggy even further than with a cookbook dedicated to cooking the most scrumptious parts of the pig?In loving detail, bacon maven and pork pro Jennifer Pearsall highlights the consumer-friendly parts of the pig that you can find readily in any grocery store—loins and tenderloins, ham, bacon, sausage, and shoulder; the parts you want to eat the most! In over fifty recipes, she illustrates how to make full use of each part for breakfast, lunch, and dinner, as well as snacks on the go. Without using the typical dry “cookbook voice,” Pearsall takes you on a culinary journey through each recipe with her expertise and passion, sharp and witty tongue, personal anecdotes, and exhaustive details on how to cook the pig just right.Discover the versatility of the pig, express yourself in a multitude of porky creations, and honor the pig that we so often take for granted!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. read more

Forgotten Books
$11.57

Excerpt from Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, and How to Make All Kinds... of Sausage, Etc; And Comply With All Pure Food LawsAge for Killing; Ant Poison; Antiseptic and Germicide; Antiseptic Preservatives, Why Prohibited; Asepticine; Bacon, Advice on Curing; Bacon, Breakfast Bacon, How to Pump; Bacon, Dry Salting in Freezing Temperature; Bacon, Failure in Curing, Cause of; Bacon, Heavy Bellies, How to Cure; Bacon, How to Keep for a Year; Bacon, How to Keep for Six Months; Bacon, How to Wash Before Smoking; Bacon, Light Bellies, How to Cure; Bacon, Sugar Cured Breakfast Bacon; Barrel Pork, Description Thereof; Barrel Pork, How to Cure; Barrel Pork, Need Not Be Overhauled; Barrel Pork, Temperature for Curing; Beef Cheeks, Directions for Salting; Beef Cheeks, How to Cure for Bologna and Frankforts; Beef Cheeks, How to Cure for Canning; Beef Hams, How to Cure; Beef Hearts, How to Cure for Bologna; Beef Livers, How to Cure; Beef Tongue, Garlic Flavored; Beef Tongue, How to Cure; Beef Trimmings, How to Salt; Begin Curing Meat in the Pen; Belly Pork, Description; Blood Color; Blood Poison from Bone ScratchesAbout the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. read more

not specified
$90.00 $45.00

Smoked over smoldering hickory wood and baked to perfection, our renowned S. Wallace Edwards & Sons' spiral cut ham comes with... a packet of secret glaze made with honey, brown sugar, and a touch of orange. Shipped frozen. read more

$150.00

ONLYATNM Only Here. Only Ours. Exclusively for You. Fully cooked, spiral-cut ham cured with brown sugar, honey, maple syrup, and n...atural flavorings, then glazed with honey (jar of honey not included). Ships fully cooked and frozen. Thaw in refrigerator for 48 hours. Warm in preheated 300-degree oven for 2-3 hours. 1214 lbs. Serves 1618; approximately 68 ounces per serving. read more

$125.00

Hand rubbed with rosemary, thyme, basil, and other spices. Baked in a smokehouse for delicious aroma and delightfully tender meat ...texture. Ships frozen. Thaw in refrigerator for 48 hours; bake covered in preheated 350-degree oven for 2-2.5 hours. Let stand 10 minutes before slicing. 6.5-7 lbs. Serves 20-25; approximately 4-5 ounces per serving. Made in the USA. read more

$225.00

ONLYATNM Only Here. Only Ours. Exclusively for You. Cooked with the bone in for additional flavor. Arrives with bourbon-pecan cara...mel sauce that provides a nice, unexpected balance to the flavor of the ham. Arrives fully cooked and frozen. Thaw in refrigerator overnight. Cook in preheated 325-degree oven for 60-70 minutes. 14-16 lbs; serves 2530; approximately 6.48 ounces per serving. read more

$90.00

ONLYATNM Only Here. Only Ours. Exclusively for You. Fully cooked, spiral-cut ham cured with brown sugar, honey, maple syrup, and n...atural flavorings, then glazed with honey (jar of honey not included). Ships fully cooked and frozen. Thaw in refrigerator for 48 hours. Warm in preheated 300-degree oven for 2-3 hours. 78 lbs. Serves 810; approximately 68 ounces per serving. read more

$108.00

Fully cooked, spiral-cut, no water added, bone-in ham smoked for 22 hours after being rolled in brown sugar and hand rubbed with c...racked peppercorns. Comes with an 8-ounce jar of Hogwash, a tasty condiment made with horseradish, brown sugar, lemon juice, and a few other ingredients. Ships frozen; refrigerate upon receipt. Fully cooked; can be served warmed or at room temperature. Thaw in refrigerator for 2-3 days. To warm, bring to room temperature, remove from packaging, and wrap tightly in. read more

$135.00

ONLYATNM Only Here. Only Ours. Exclusively for You. Cooked with the bone in for additional flavor. Arrives with bourbon-pecan cara...mel sauce that provides a nice, unexpected balance to the flavor of the ham. Arrives fully cooked and frozen. Thaw in refrigerator overnight. Cook in preheated 325-degree oven for 60-70 minutes. 8-9 pounds.; serves 1214; approximately 89.6 ounces per serving. read more

$74.00

ONLYATNM Only Here. Only Ours. Exclusively for You. Half ham coated with mango and ginger glaze and a hint of habanero. Smoked ove...r hickory embers until fully cooked. Spiral cut. Includes glaze, 5.5 ounces. Ships frozen. Thaw at room temperature for 2-2.5 hours; warm in preheated 300-degree oven for 60-70 minutes. 6 to 7 pounds; serves 12 to 15; approximately 6.48 ounces per serving. read more

$165.00

ONLYATNM Only Here. Only Ours. Exclusively for You. A sweet and savory pineapple-dijon mustard glaze enhances every nuance of flav...or in this tender, delicious ham. Whole bone-in ham, 1618 pounds. Serves 3035; approximately 68 ounces per serving. Arrives fully cooked. read more

Kirkland Signature
$14.89

Pile this ham high on your sandwich for a delicious and flavorful meal every time.

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