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Bayonne ham Seal (a lauburu) on every Bayonne ham Hams aging in an atmospherically controlled storage room in Mazerolles, Béarn. Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony.
Jinhua ham is an ingredient in the dish Buddha Jumps Over the Wall. The earliest recorded mention of the Jinhua ham processing technique is during the Tang dynasty (618–907 AD), and this method of dry ham production is reported by some to have been in turn transmitted to Europe by Marco Polo, [6] even though in Italy the preserving of pork leg as ham has a much longer history, with traces of ...
Xuanwei ham (Chinese: 宣威火腿; pinyin: Xuānwēi huǒtuǐ) is a dry-cured ham in Qujing Prefecture of Yunnan province, China. [ 1 ] [ 2 ] Xuanwei ham has a 250-year history dating back to 1766. In 1909 it was first mass-produced and gained popularity.
Georgina Hayden's Spanakopita Baked Potatoes. 4 medium-size (about 2½ lbs. total) russet potatoes. 2 Tbsp. olive oil, divided. 1½ tsp. coarse sea salt. ¾ tsp. black pepper. 3 Tbsp. unsalted butter.
The salt is then washed off, and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to 18 months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called "mountain ham". [15]
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