ham-an-obsession-with-the-hindquarter

Ham: An Obsession with the Hindquarter

Sample Recipes from Ham: An Obsession with the Hindquarter

18358
roasted-fresh-ham-with-a-maple-spice-glaze

Roasted Fresh Ham with a Maple-Spice Glaze

Bruce wanted to develop a recipe that honored the first taste of the meat by using the simplest preparation: roasted, not fussed up. So h...

18359
oven-barbecued-fresh-ham

Oven-Barbecued Fresh Ham

OK, let’s say you really want the taste of barbecue but you don’t have the patience to smoke a ham. Fake it. That is, roast t...

18360
red-cooked-fresh-ham-and-chestnuts

Red-Cooked Fresh Ham And Chestnuts

“Red cooking” is a Chinese braising technique using a mixture of soy sauce, rice wine, broth, and spices, particularly star a...

by Bruce Weinstein and Mark Scarbrough

18361
sambal

Sambal

There’s no more classic Indonesian condiment than this fiery tangle of chiles and spices-and no better match to ham, whether in Asi...

by Bruce Weinstein and Mark Scarbrough

18362
bruschetta-with-dry-cured-ham-pears-and-parmigiano-reggiano

Bruschetta with Dry-Cured Ham, Pears, and Parmigiano...

The best bruschetta is made with slightly stale, crunchy bread. Cut 12 slices off a large baguette or Italian bread, then leave them out ...

by Bruce Weinstein and Mark Scarbrough

18363
pasta-with-prosciutto-crudo-peas-and-parmigiano-reggiano

Pasta with Prosciutto Crudo, Peas, and Parmigiano-Re...

We’ve played around with a lot of dry-cured European hams, and this recipe has become one of those go-to lunches at our house....

by Bruce Weinstein and Mark Scarbrough

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