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.
RONK’S KITCHEN
Pressure Cooker Index
LABEL
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.
JUMP TO RECIPE PICTURES
== BREAKFAST SANDWICH == HOMEMADE CANADIAN BACON == == SMOKER - CANADIAN BACON == EASTER BONE-IN HAM & 2 COATINGS == == SMOKER - WHOLE HAM ==
LABEL
RONK’S KITCHEN
Pressure Cooker Index
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.
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.
LABEL
LABEL
LABEL
JUMP TO RECIPE PICTURES
== BREAKFAST SANDWICH == == HOMEMADE CANADIAN BACON == == SMOKER - CANADIAN BACON == == EASTER BONE-IN HAM & 2 COATINGS == == SMOKER - WHOLE HAM == =
\SECTION RECIPES
