If you've ever tucked into a delicious pot of red beans or a memorable split pea soup, the secret ingredient may have been a ham hock. This cut has been utilized for hundreds of years in cuisines ...

When buying the meat, always look for products with a decent provenance and high welfare standards - Matt Austin There’s ham, and then there’s ham. You know the kind I mean – the pre-sliced, ...

Choosing whole or half, butt or shank, bone-in or boneless, and spiral-sliced is a matter of preference. Ham cooking times vary by recipe, but pre-cooked hams need only a gentle reheat. Use leftover ...

In the wake of some "cool-ish" weather, responses have been coming in hot and heavy in recent weeks. We can chalk up another satisfied customer, as Karen Vick wrote to thank us for our flan recipes.