| Mar 20, 2009
| 11:09 AM
A fresh ham is the raw leg of a hog, usually with skin and bone intact. Since this cut can be tough, and you don't have the benefit of a brine to tenderize, cooking it at low temperature for a longer period is the best bet.
But it's worth the wait. Bone-...
| Apr 9, 2009
•1/4 cup mango chutney
• 4 focaccia or bulky rolls, split
• 2 large romaine lettuce leaves, stems discarded
• 4 thick slices ham, cut to roughly the size of the rolls
• 1 pear, cored and thinly sliced
• 4 thick...