It’s ham time. On Easter, many people have kielbasa or lamb, and then there are the fans of fowl both goose and duck, but most people prepare ham for this particular holiday. The problem is that there ...
In 1973, a retired dairy farmer in Tennessee leased out his smokehouse to Allan Benton, a young man interested in mastering the traditional Appalachian art of dry-curing ham. Word of Benton’s skills ...
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