Other
Smoked Ham
Pork leg cured with salt and then smoked. The smoke is a preserving and flavouring step on top of the cure. Some hams are cooked as well. Some are still raw and need cooking.
Origin
A cured pork of many northern traditions.
Flavour
Salty, smoky, and porky.
How to use it
Slice a cooked ham. Roast or simmer a raw smoked ham, and taste before salting the pot.
Storage
Refrigerate, wrapped.
Recipes using it
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