Ham — a meat variety that is so commonplace, it's easy to forget the intricacy. Always sourced from a pig's hind leg, everything from prosciutto to speck and holiday ham falls under the umbrella.
In 1973, a retired dairy farmer in Tennessee leased out his smokehouse to Allan Benton, a young man interested in mastering the traditional Appalachian art of dry-curing ham. Word of Benton’s skills ...
A program called All Hams on Deck where people learn first-hand curing country hams. A program called All Hams on Deck where people learn first-hand the Kentucky tradition of curing country hams. You ...
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