Search results
Results from the WOW.Com Content Network
Country: an American-style ham that is dry-cured, smoked over hardwood, and aged for at least six months. Culatello : an Italian-style cured ham that is soaked in wine as part of the aging process.
Perhaps best known for its country ham biscuits, the First UMC and White Plains UMC booth operated at the fair for more than 100 years before organizers announced this year that they would not ...
In 1999, Broadbent's was sold to Ronny and Beth Drennan, who were originally involved in the production of crafts and furniture. At this time, Broadbent's continued to sell their products nationwide through mail order, a giftshop, and a single wholesale customer.
Your leftover holiday ham wants to be invited to brunch the next morning.
Fried chicken at Bojangles. Restaurants offer the full menu during all operating hours. Biscuit sandwiches are the predominant breakfast item, including the signature cajun chicken filet biscuit, as well as country ham, egg, cheese, bacon, sausage and country fried steak options.
In 1924, Harry Hoenselaar created a bone-in spiral-slicer that smoked and cooked a ham. [2] He said the idea for the spiral ham slicer "came to him in a dream". Hoenselaar built his prototype spiral slicer using "a tire jack, a pie tin, a washing machine motor, and a knife". [3] In the 1930s, Hoenselaar sold honey-glazed hams to drugstores in ...
Country hams are salt-cured (with or without nitrites) for one to three months. They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be ...
For premium support please call: 800-290-4726