Our favorite recipes and techniques for prepping pork, from easy glazed hams to succulent fennel-spiced porchetta.
A foolproof pork roast that's bound to impress.
Reheating ham sous-vide guarantees the juiciest, most evenly cooked meat.
This ham packs a ton of flavor into each bite.
Hello, pork wrapped in pork.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Crisp skin; tender, juicy, well-seasoned meat; and a stunning presentation.
A moist and flavorful crown roast of pork makes an impressive holiday centerpiece.
This all-belly porchetta is as rich and crisp as it comes.
A whole suckling pig gets juicy and crisp-skinned in your oven.
A tender and moist city ham glazed with maple syrup and mustard.
This ham is cooked low and slow and then coated in a sticky-sweet Cherry Coke glaze.
A bone-in pork loin roast is guaranteed to impress, and it's also dead-easy to cook just right, as long as you use the reverse-sear method.
Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry, we've got you covered.
Using conventional means, warming up a city ham involves slow-roasting in foil or an oven bag to attempt to keep the juices from drying out. With sous-vide cooking, it's as simple as dumping the ham into a water bath, directly in its packaging.
You can transform one of the cheapest cuts of meat in the butcher's display case into one of the most glorious festive centerpieces imaginable.
Take your porchetta to the extreme.
Pretty, presentable, and delicious, this is the best pork option for those who prefer their pork a little leaner than all-belly porchetta.
We all know that pork belly—the same cut that bacon comes from—is the king of pork cuts. Here's how to make it into an incredible rolled holiday roast.
Roast this way for crisp, crackled skin and succulent meat.