1. In a large saucepan, combine the salt and sugar with 2 quarts of the water. Bring to a boil over moderately high heat, stirring to dissolve the salt and sugar. Pour the brine into a very large pot.

At Kenton's restaurant, a couple of dozen 5-pound, boneless pork shoulders have been soaking for days in a flavorful brine awaiting the smoker. The restaurant is selling whole boneless, smoked hams ...

To make his pork chops extra-juicy and give them a perfect caramelized crust, Underbelly chef Chris Shepherd lets them sit overnight in a honey-spiked brine inspired by the flavors of a Southern ham.

A few months ago, a reader asked if I ever made venison ham, or if I had a recipe. Unfortunately, I didn’t, but it’s always been on my list of things to try. So I figured there’s no better time than ...

As with any roast, cooking a ham can be a process. Depending on how you do it, you run the risk of the meat drying out, or being undercooked in the center.

One thing Cleetus Friedman learned years ago is that you shouldn’t cook with a wine you wouldn’t drink. The same goes for bourbon, which is why one step of the recipe he came up with for ...

Vaughn Good is not a huge fan of turkey: He plans on smoking a duck this year. Growing up, Good recalls large family gatherings with his grandma in Oklahoma. She served ham and beans instead of turkey ...