LABEL
LABEL
Row3[Main]
pTHE STICKY MENU BAR ABOVE IS THIS SECTIONS QUICK RECIPE LINKSp
In
no
event
shall
RonK’s
Kitchen,
its
affiliates
and
its
third
party
providers
be
liable
to
you
or
any
third
parties
for
any
illness
or
damages
of
any
kind,
direct
or
indirect,
arising
out
of,
or
in
any
way
connected
with,
your
use
of
the
information
or
recipes
provided
on,
or
accessed
through,
this
website.
Service
provider,
its
affiliates
and
its
third
party
providers
disclaim
any
liability,
loss
or
obligation
in
connection
with
the
content
provided
on
this
website.
This
website,
and
the
recipes
and
information
on
this
website,
are
provided
strictly
"as
is"
and
without
warranty
of
any
kind,
and
should
not
be
construed
in
any
way
as
medical
advice
or
instruction.
Consult
the
appropriate
health
professionals
before
using
any
of
the
recipes
or
information
on
this
website.
Your
use
of
quality
ingredients
and
safe
cooking
practices
are
your
responsibility.
Ham
is
pork
from
a
leg
cut
that
has
been
preserved
by
either
wet
or
dry
curing
and
with
or
without
smoking.
As
a
processed
meat,
the
term
"Ham"
includes
both
whole
cuts
of
meat
and
ones
that
have
been
mechanically
formed
which
are
almost
always
made
using
cuts
of
pork
other
than
a
leg
cut.
Ham
is
made
around
the
world,
including
a
vast
number
of
regional
specialties.
The
preserving
of
a
pork
leg
as
Ham
has
a
long
history,
with
Cato
the
Elder
writing
about
the
"salting
of
Hams"
in
his
De
Agri
Cultura
tome
around
160
BC.
“We”
have
basically
two
cuts
of
Ham:
Shank
portion
and
the
Butt
portion.
The
Shank
has
less
lean
meat,
but
is
by
far
the
tenderest.
Salt
cured
(Country
Ham)
requires
extensive
rinsing
prior
to
consumption
to
remove
most
of
the
Salt. Sugar Cured (City Ham) may be consumed as-is.
RON K’S KITCHEN
HAM & BACON
JUMP TO RECIPE PICTURES
== BREAKFAST SANDWICH == HOMEMADE CANADIAN BACON == == CANADIAN BACON (Smoker) == EASTER BONE-IN HAM & 2 COATINGS == == WHOLE HAM (Smoker) == HAM & BEAN SOUP == HAM & SPLIT PEA SOUP == == SPIRAL CUT HONEY HAM & 4 GLAZES ==
LABEL
LABEL
LABEL
Row4[Smart]
pTHE STICKY MENU BAR ABOVE IS THIS SECTIONS RECIPE QUICK LINKSp
In
no
event
shall
RonK’s
Kitchen,
its
affiliates
and
its
third
party
providers
be
liable
to
you
or
any
third
parties
for
any
illness
or
damages
of
any
kind,
direct
or
indirect,
arising
out
of,
or
in
any
way
connected
with,
your
use
of
the
information
or
recipes
provided
on,
or
accessed
through,
this
website.
Service
provider,
its
affiliates
and
its
third
party
providers
disclaim
any
liability,
loss
or
obligation
in
connection
with
the
content
provided
on
this
website.
This
website,
and
the
recipes
and
information
on
this
website,
are
provided
strictly
"as
is"
and
without
warranty
of
any
kind,
and
should
not
be
construed
in
any
way
as
medical
advice
or
instruction.
Consult
the
appropriate
health
professionals
before
using
any
of
the
recipes
or
information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
Ham is pork from a leg cut that has been preserved by either
wet or dry curing and with or without smoking. As a processed
meat, the term "Ham" includes both whole cuts of meat and
ones that have been mechanically formed which are almost
always made using cuts of pork other than a leg cut. Ham is
made around the world, including a vast number of regional
specialties. The preserving of a pork leg as Ham has a long
history, with Cato the Elder writing about the "salting of Hams"
in his De Agri Cultura tome around 160 BC. “We” have
basically two cuts of Ham: Shank portion and the Butt portion.
The Shank has less lean meat, but is by far the tenderest. Salt
cured (Country Ham) requires extensive rinsing prior to
consumption to remove most of the Salt. Sugar Cured (City
Ham) may be consumed as-is.
RON K’S KITCHEN
HAM & BACON
