Turn a boneless leg of pork into a sumptuous centerpiece for Easter By RYAN SMITH Special to The Oregonian Holiday meals are wonderful in every way, almost. I love cooking a feast, but creating the ...

Arrange an oven rack in the lower third of the oven. Heat oven to 450 degrees. In a small bowl, combine the sage, salt and pepper in a small bowl. Using your hands, rub the sage mixture onto the ...

A great ham takes time, says Chapel Hill, N.C., chef Andrea Reusing, in Cooking in the Moment (Clarkson Potter). One of my favorite ways to prepare a fresh ham is to cure it in a brine before roasting ...

This is the only guide you need to prepare (and carve) bone-in or boneless ham at home. Rebeca Mello/Getty Images Ham is the perfect main dish for a party, full stop. With tender, flavorful meat and a ...

Serves 8-10. Recipe is by Teresa B. Day. 8 pound ham shank, bone in ¼ cup kosher salt 2 teaspoons black pepper ½ cup brown sugar 2 teaspoons garlic powder 2 teaspoons ginger ¼ cup butter (½ stick) ⅓ ...

When I think of spring menus, I instantly think of asparagus and the fresh ham that my grandmother made every Easter. The pork was studded with cloves and slathered with brown sugar and mustard before ...

A bunch of testers proclaimed this product of their research was the best roast pork they'd ever tasted. Further descriptive language held nothing back: "Unbelievably succulent, tender, and ...

Whether you observe the Easter holiday or not, a fresh home-cooked meal made with locally sourced ingredients is always something to celebrate. Ham is the centerpiece on many southern tables for ...

At Christmas, folks tend to be either prime rib people or ham people. Yes, there are those who trot out turkey redux or hoist a leg of lamb or, dear heaven, try their hand at a goose, but in ...

We gave three New York home cooks a challenge: Make a Thanksgiving meal for under $100. One did it for four people, one did it for eight, and another did it for 12. Here’s part three of our ...

Norman Van Aken, the Miami chef and restaurateur, will spend Easter weekend in Key West this year with family, he said, in the town where his career began. On the menu: “Ham for a horde.” “It’s an old ...