There’s ham, and then there’s ham. You know the kind I mean – the pre-sliced, vacuum-packed stuff sitting on shop shelves, wrapped in layers of plastic. How does something as simple as pork ...

There's no correct cut of meat to choose when making pork and sauerkraut, as many work well. Here are the best cuts based on ...

For the best results, use a ham hock. The fat and rind can be layered with the meat and set naturally in the jelly. If you’re using a gammon joint, especially one from a supermarket, you might ...

Place the ham hock in a pot and cover with cold water. Add the onion and celery and bring to a simmer. Cook for about 3 hours or until the ham is tender. Remove ham from stock and set aside.