'ham' on Serious Eats

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

Split Pea Soup With Ham From 'Lighten Up, America!'

Split pea soup was a favorite of mine as a kid (did that make me a weird kid?). I was perfectly happy eating it from a can as I was from a big, lovingly attended-to pot. But I rarely make it these days; in fact, I had forgotten about the soup until opening up Allison Fishman Task's new cookbook, Lighten Up, America! Her lightened version isn't much different from the classic. More

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