A Conversational Guide to Holiday Ham

This post was originally published on this site

The holidays are here—and, per usual, the ham’s coming. Roughly 300 million pounds of it, in this country, at least. Most of those 150,000 tonnes of cured pork leg will be baked. Much will be glazed and rubbed and glazed again. Some will don cherry studded crowns of sliced, canned pineapple. And, odds are, some fraction will find itself in your vicinity.

When you inevitably find yourself face-to-face with some peppercorn crusted, honey glazed, bone-in beauty, it helps to speak ham. Which is why we’ve built a somewhat serious glossary that will—at the bare minimum—allow you to be a contributing (and hopefully enjoyable) member of most holiday-happen, pork-based conversations.

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Spice-Rack-Maker

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Dave the spice rack maker. Lived and worked in central MN for 50 years, Enjoy the lakes and woods surrounding the spice rack makers wood shop.
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