Jennifer P. Brown published this article in the Hoptown Chronicle right before Thanksgiving. In our opinion, no single holiday can contain the savory delight of a country ham, so we’re serving ...

Before you order, make sure you’re getting the right type of ham. Dry-cured country hams are the South’s version of Italy’s prosciutto di Parma or Spain’s jamon iberico. These cured and smoked ...

Country ham is the next pig thing. The dry, chewy, slow-cured stuff is growing fast as a premium delicacy sliced raw or "crudo" in the manner of prosciutto, according to the new book, "Country Ham, A ...

In the 1960s everyone in Oldham County got their country hams for Thanksgiving and Christmas from Joe Nay in Goshen. Nay’s Longview Farm had been in the family since the late 1700s when Joe’s wife, ...

MT. JULIET, Tenn. (WKRN) — Rice’s Country Hams has been a Mt. Juliet institution for more than 90 years. The icon of Lebanon Road was started by Edward Rice, Sr. in 1933. “Highway 70 was the main path ...

Country ham on a wooden board with rosemary and garlic - Igorr1/Getty Images For the pork lover, there's nothing quite as irresistible as the salty, savory pull of Virginia country ham. Whether it's ...

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.

Chef Ryan Smith cures meat in the basement beneath Empire State South. Three flights below the reclaimed wood and dim lights that dominate the Midtown restaurant’s farmhouse-chic interior is a climate ...

Ham. It's like juicy bacon. Or smoky, salty pork chops. Or some kind of magical animal that produces all three. Country ham... Unless you live in the American South, there is a strong likelihood that ...