LABEL
LABEL
Row3[Main]
Row4[Main]
Row5[Main]
THE STICKY MENU BAR ABOVE IS THIS SECTIONS QUICK RECIPE LINKS
In
no
event
shall
RonK’s
Kitchen,
its
affiliates
and
its
third
party
providers
be
liable
to
you
or
any
third
parties
for
any
illness
or
damages
of
any
kind,
direct
or
indirect,
arising
out
of,
or
in
any
way
connected
with,
your
use
of
the
information
or
recipes
provided
on,
or
accessed
through,
this
website.
Service
provider,
its
affiliates
and
its
third
party
providers
disclaim
any
liability,
loss
or
obligation
in
connection
with
the
content
provided
on
this
website.
This
website,
and
the
recipes
and
information
on
this
website,
are
provided
strictly
"as
is"
and
without
warranty
of
any
kind,
and
should
not
be
construed
in
any
way
as
medical
advice
or
instruction.
Consult
the
appropriate
health
professionals
before
using
any
of
the
recipes
or
information
on
this
website.
Your
use
of
quality
ingredients
and
safe
cooking
practices
are
your
responsibility.
Ham is pork from a leg cut that has been preserved by either wet or dry curing and
with or without smoking. As a processed meat, the term "Ham" includes both whole
cuts of meat and ones that have been mechanically formed which are almost
always made using cuts of pork other than a leg cut. Ham is made around the
world, including a vast number of regional specialties. The preserving of a pork leg
as Ham has a long history, with Cato the Elder writing about the "salting of Hams"
in his De Agri Cultura tome around 160 BC. “We” have basically two cuts of Ham:
Shank portion and the Butt portion. The Shank has less lean meat, but is by far the
tenderest. Salt cured (Country Ham) requires extensive rinsing prior to consumption
to remove most of the Salt. Sugar Cured (City Ham) may be consumed as-is.
RON K’S KITCHEN
HAM & BACON
JUMP TO RECIPE PICTURES
== BREAKFAST SANDWICH == HOMEMADE CANADIAN BACON == == CANADIAN BACON (Smoker) == EASTER BONE-IN HAM & 2 COATINGS == == WHOLE HAM (Smoker) == HAM & BEAN SOUP == HAM & SPLIT PEA SOUP == == BACON WRAPPED JALAPENO POPPERS == BACON WRAPPED LIL’ SMOKIES == == BACON WRAPPED OLD BAY SHRIMP == BACON WRAPPED SHRIMP SKEWERS == == BROWN SUGAR CANDIED BACON STRIPS ==== DIJON MUSTARD CANDIED BACON STRIPS == == EGGS BENEDICT FOR A CROWD == GRILLED BACON WRAPPED SCALLOPS == == SPIRAL CUT HONEY HAM & 4 GLAZES ==
LABEL
LABEL
LABEL
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THE STICKY MENU BAR ABOVE IS THIS SECTIONS RECIPE QUICK LINKS
In
no
event
shall
RonK’s
Kitchen,
its
affiliates
and
its
third
party
providers
be
liable
to
you
or
any
third
parties
for
any
illness
or
damages
of
any
kind,
direct
or
indirect,
arising
out
of,
or
in
any
way
connected
with,
your
use
of
the
information
or
recipes
provided
on,
or
accessed
through,
this
website.
Service
provider,
its
affiliates
and
its
third
party
providers
disclaim
any
liability,
loss
or
obligation
in
connection
with
the
content
provided
on
this
website.
This
website,
and
the
recipes
and
information
on
this
website,
are
provided
strictly
"as
is"
and
without
warranty
of
any
kind,
and
should
not
be
construed
in
any
way
as
medical
advice
or
instruction.
Consult
the
appropriate
health
professionals
before
using
any
of
the
recipes
or
information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
Ham is pork from a leg cut that has been preserved by either wet
or dry curing and with or without smoking. As a processed meat,
the term "Ham" includes both whole cuts of meat and ones that
have been mechanically formed which are almost always made
using cuts of pork other than a leg cut. Ham is made around the
world, including a vast number of regional specialties. The
preserving of a pork leg as Ham has a long history, with Cato the
Elder writing about the "salting of Hams" in his De Agri Cultura
tome around 160 BC. “We” have basically two cuts of Ham: Shank
portion and the Butt portion. The Shank has less lean meat, but is
by far the tenderest. Salt cured (Country Ham) requires extensive
rinsing prior to consumption to remove most of the Salt. Sugar
Cured (City Ham) may be consumed as-is.
RON K’S KITCHEN
HAM & BACON
JUMP TO RECIPE PICTURES
== BREAKFAST SANDWICH == == HOMEMADE CANADIAN BACON == == CANADIAN BACON Smoker) == == EASTER BONE-IN HAM & 2 COATINGS == == WHOLE HAM (Smoker) == == HAM & BEAN SOUP == == HAM & SPLIT PEA SOUP == == BACON WRAPPED JALAPENO POPPERS == == BACON WRAPPED LIL’SMOKIES == == BACON WRAPPED OLD BAY SHRIMP == == BACON WRAPPED SHRIMP SKEWERS == == BROWN SUGAR CANDIED BACON STRIPS == == DIJON MUSTARD CANDIED BACON STRIPS == == EGGS BENEDICT FOR A CROWD == == GRILLED BACON WRAPPED SCALLOPS == == SPIRAL CUT HONEY HAM & 4 GLAZES ==
- Ron K's Kitchen HOME INDEX
- HAM SECTION INDEX
- HAM & BACON
- > Breakfast Sandwich
- > Homemade Canadian Bacon
- > Canadian Bacon (Smoker)
- > Easter Bone-In Ham & 2 Coatings
- > Whole Ham (Smoker)
- > Ham & Bean Soup
- > Ham & Split Pea Soup
- > Bacon Wrapped Jalapeno Poppers
- > Bacon Wrapped Lil' Smokies
- > Bacon Wrapped Old Bay Shrimp
- > Bacon Wrapped Shrimp Skewers
- > Brown Sugar Candied Bacon
- > Dijon Mustard Candied Bacon
- > Eggs Benedict For A Crowd
- > Grilled Bacon Wrapped Scallops
- > Spiral Cut Honey Ham & 4 Glazes
- Ron K's Kitchen HOME INDEX
- HAM SECTION INDEX
- HAM & BACON
- > Breakfast Sandwich
- > Homemade Canadian Bacon
- > Canadian Bacon (Smoker)
- > Easter Bone-In Ham & 2 Coatings
- > Whole Ham (Smoker)
- > Ham & Bean Soup
- > Ham & Split Pea Soup
- > Bacon Wrapped Jalapeno Poppers
- > Bacon Wrapped Lil' Smokies
- > Bacon Wrapped Old Bay Shrimp
- > Bacon Wrapped Shrimp Skewers
- > Brown Sugar Candied Bacon Strips
- > Dijon Mustard Candied Bacon Strips
- > Eggs Benedict For A Crowd
- > Grilled Bacon Wrapped Scallops
- > Spiral Cut Honey Ham & 4 Glazes