"ham" news and stories

Where to Buy Your Honey Baked Ham Online

by Jennifer Lawinski, Posted Nov 9th 2009 @ 5:45PM

Honey Baked Ham: Ipettinati, Flickr.com

One of the most tender and juicy hams you can serve your guests this holiday season is just a click away. Honey Baked Hams are bone-in hams that have a sensational honey crust that produces a sweet taste throughout the meat. A must-have in many Southern households for the holidays, these hams are an ideal Thanksgiving turkey alternative. A variety of honey baked and glazed hams can be ordered online -- making both shopping and cooking easier for the busy host. Slashfood rounded up some of the top online sites for ordering honey baked ham this holiday season.

The HoneyBaked Ham Company offers whole and half honey-baked and glazed hams online. You can even order complete meals with side dishes like green bean casserole, potatoes au gratin and southern pecan pie.
Chicago's Allen Brothers, whose steaks are served in steakhouses like Morton's and at Lawry's the Prime Rib's four outposts, offers honey-glazed hams and ham dinners.
The Holiday Ham Company has whole and half-hams online, along with side dishes, seafood, turkey and steaks.
Smithfield Marketplace has a variety of hams in addition to its honey baked ham, including brown-sugar and wine-glazed hams.
Hickory Farms, Dean and Deluca and Omaha Steaks all offer glazed hams and other holiday staples online.

Filed under: Online

Cold Cuts ID Quiz

COMMENTS 0

by Slashfood Editor, Posted Sep 1st 2009 @ 4:19PM

Can you identify a cold cut by sight alone, or will your wits be spoiled? Check out these lunch meats and test your sandwich smarts!

Cold Cuts ID Quiz

This soft, air-dried sausage is usually made with a combo of beef and pork.

Mortadella
Dutch Loaf
Lebanon Bologna
Cotto Salami

This is a turkey version of which classic cold cut?

Corned Beef
Pastrami
Bastirma
Brisket

This traditional cut has been so long beloved, it's the star of an English ballad first performed in the 1730s.

Roast Beef
Brisket
Corned Beef
Smoked Meat

This dry cured ham is simply lip smacking when wound around melon slices.

Pancetta
Capicola
Sopressatta
Prosciutto

Name these hams from left to right.

Pressed Ham / Black Forest Ham
Turkey Ham / Chopped Ham
Black Forest Ham / Turkey Ham
Chopped Ham / Pressed Ham

A small dash of white wine contributes to the flavor of this cured, sometimes multi-meat Italian treat.

Genoa Salami
Nostrano
Capicola
Bresaola

We can't pretend this is anything but olive loaf. What ingredient is not found in it?

Corn Syrup
Mechanically Separated Chicken
Red Peppers
Cloves

This picture is full of baloney. What varieties are they from top to bottom?

Beef / Turkey / Chicken & Pork
Soy / Turkey / Beef
Chicken & Pork / Beef / Turkey
Beef / Soy / Pork

This soft, smoked meat is a variety of liverwurst,.

Cervelat
Gelbwurst
Leberkase
Braunschweiger

This pork and beef sausage is cured, rather than cooked.

Lebanon Bologna
Hard Salami
Mortadella
Morcilla

This smoked, juniper-flavored proscuitto is also known as what?

Speck
Bresaola
Lardo
Presunto

This kosher cut is a grocery store staple.

Dutch Loaf
Spiced Luncheon Loaf
Beef Salami
Summer Sausage

Name these ham styles from left to right.

Black Forest Ham / Chopped Ham
Smithfield Ham / Black Forest Ham
Chopped Ham / Smithfield Ham
Virginia Ham / Chopped Ham

The name of this American-made, Italian style sweet salami means

Filed under: Quizzes, Ingredients

Is Country Ham on Its Last Four Legs?

COMMENTS 3

by Hanna Raskin, Posted Jun 12th 2009 @ 5:00PM

Just as the nation's gourmands have reached consensus on the superiority of country ham (the traditionally dry-cured hind hog quarter considered by some to be the culinary equal of Italy's prosciutto), one leading exemplar of Southern dining has practically shunted the dish off its menu.

Country ham is still available at Dillard House, the venerable North Georgia boardinghouse that's been overfeeding diners since 1915, but it's no longer among the dozens of all-you-can-eat plates automatically placed on every table. In the culinary equivalent of appointing a new porcine first chair, the restaurant has put sugar-cured "city" ham on its default dish list.

"We still have the country ham in the back for the old-timers who ask for it," a server told us when we visited last month. "But most people today seem to like the sugar-cured."

Filed under: Trends, Chefs & Restaurants, Restaurants

Crazy for Casseroles - Green Eggs and Ham

COMMENTS 4

by Emily Farris, Posted May 13th 2009 @ 4:00PM

They're cheesy, cheap and classic. What are talking about? Casseroles, of course! In this brand-new series food writer and blogger Emily Farris, author of "Casserole Crazy: Hot Stuff for Your Oven" crafts tasty new casseroles exclusively for Slashfood readers. Green Eggs and Ham is her premier dish -- just in time for Easter.

As a kid, I never understood why Easter dinner was called "dinner" if it happened at noon. Luckily, one of the great things about being an adult is that we can make our own rules and name our own meals. And because I still can't bring myself to call a meal that happens that early "dinner," this year I'm hosting Easter brunch.

Am I making a 10-pound ham and scrambling three-dozen eggs while my guests drink free-flowing mimosas? Nope, this thing is happening potluck style. Like most people I know, I can't afford to host lavish brunches (not to mention dinners!), but wanted my meal to incorporate the different elements of Easter and, well, be a little brunch-y. So green eggs and ham it was, with eggs, ham, spinach, biscuits and my favorite thing in the world: cheese.

After a bit of experimentation, I wound up with a sort-of upside-down quiche with a biscuit crust, and who wouldn't go crazy for that? Although it'd be a wonderful meal for Easter brunch or supper, it's also a great way to use up that leftover Easter ham. Regardless, it's the sort of thing that would make Dr. Seuss -- or the Easter Bunny -- proud.

Filed under: Ingredients, Holidays

Springing for Split Pea Soup

COMMENTS 4

by Monika Bartyzel, Posted Apr 17th 2009 @ 5:00PM

It's so easy fall for a huge slab of pork at the store only to spend the next week trying to eat through the remains. Fortunately, the pig is designed for all-out deliciousness: Its fat can amp up a delicious borscht, its skin can be tucked into Sicilian Rollups or the meat can be transformed into one heck of a split-pea soup.

Split peas, the anti-heartburn pantry staple, have a very long history that extends well beyond Linda Blair's scary pea-soup spray in "The Exorcist." They're also one of the simplest meals out there to throw together. After the jump is a recipe for a super-easy, super-delicious split-pea soup recipe that just might inspire you to pick up a nice roast ham from the butcher more often. This technique delivers a creamy, rich broth and -- topped here with toasted pine nuts -- is a lime-green harbinger of spring.

Filed under: Ingredients