'Ham' on Serious Eats

Fig, Melon, and Spanish Ham Salad With Basil

It's summertime, we have half day Fridays, a few extra hours of daylight to get our cocktails going, and things are supposed to be easy, darn it! In a conscious effort to simplify our lives and celebrate the awesomeness of fresh summer produce, we're spending the whole season coming up with the absolute easiest, freshest, and tastiest summer dishes we can think of. On the menu today: figs, melon, Spanish ham, and basil in one gorgeous salad. More

Monte Cristo From 'Prune'

Prune's brunch is known as being one of the best in the city, and is worth the two hour wait, even on a chilly, hungover morning. One of the big draws is the Monte Cristo, an outrageous, deep-fried, French-toast/ ham-and-cheese hybrid. Gabrielle Hamilton shares the recipe in her new cookbook, Prune. She builds the triple-decker sandwich on white bread with loads of butter, French ham, Swiss Cheese, and roasted turkey. This gets soaked briefly in eggs and milk and griddled in clarified butter. And THEN deep-fried. More

From the Archives: How to Pick and Cook a Holiday Ham

Ham season is upon us, which means that we should all be brushing up on our cured pork knowledge. Don't know the difference between a city and a country ham? Don't know how to cook them even if you do know the difference? Don't know how to serve them once they're done cooking? Don't worry, we got you covered with answers to all those questions and more in our Guide to How to Pick and Cook a Holiday Ham. More

Ham Hocks and Crowder Peas From 'Down South'

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish. More

Ham Hocks and Crowder Peas From 'Down South'

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish. More

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