Ham:The back leg of the hog is where we get fresh, smoked or cured hams. Serrano ham and prosciutto are made from hams that are cured, smoked and then air-dried. Fresh hams are usually roasted, but they can be cut into ham steaks as well.
The ham hock, which is used extensively in southern U.S. cuisine, is taken from the joint at the shank end of the ham, where it joins the foot. The ham hock is often braised with collards or other greens.
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