Make sure you order the smoked leg of ham with bone and fatty skin 3-4 days before cooking. Soak the leg of ham in water, add cinnamons, bay leaves and black cardamoms. Cover and cook it on a slow ...

This is the product's overall score, based on taste tests conducted by a panel of four industry experts in the CHOICE kitchen lab.

This is the product's overall score, based on taste tests conducted by a panel of four industry experts in the CHOICE kitchen lab. • Sow stall free. • Free from artificial growth promotants. • No ...

How To Smoke Chicken Legs: Preheat the Smoker: Preheat the smoker to 250 F and set it for two zone cooking. Prep & Brine ...

The ham comes from the rear leg of pork, or pork shank, versus the pork shoulder or pork butt. A ham is leaner than the shoulder and is most often cured before purchase. This recipe is focused on ...

Add the ham and mix well to combine, then season to taste. Cook for just a couple minutes to marry the flavours together, then take the pan off the heat. Transfer to a 25cm pie dish and allow to ...

Who knew there were so many kinds of ham? Whether you like Black Forest ham, country ham, or prosciutto, we'll help you ...

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the ...

Crystal Kayaks and crystal-clear waters make for a perfect fall journey in Cuyuna Country State Recreation Area.

Top Kiwi chef Peter Gordon has never been one for playing by the rules when it comes to food. Famous for bringing diverse flavours together in his signature fusion cuisine, Gordon is now ...