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    Ham is the rump and thigh of pork. United States law states that "ham" must be cured that is at least 20.5 percent protein and has no water added. If the protein ration is between 18.5 and 20.5 percent then the ham can be called "ham in natural juices." At 17 percent it can be called "ham -- water a...

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    I have a new curing project for you, and I’m excited because it’s so easy!  Duck Ham. There’s no heat involved in this one, just an overnight cure and then air-drying– and this duck ham only takes a week from start to finish!  So if you would like to try making your own cured meats …

    My grandfather cured his own hams. They were the 'best'. A family favorite. Wayne Ford

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    Why Ham For Easter? In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months was cured for spring. The curing process took a long time, and the hams were ready by Easter.

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    A salt and sugar cure flavored with fresh dill transforms salmon into gravadlax, silky ribbons of fish ready to be piled atop slices of rustic brown bread or crunchy rye crispbread for a Swedish Midsummer feast.