There's no correct cut of meat to choose when making pork and sauerkraut, as many work well. Here are the best cuts based on ...

However, there are key differences between how these two pork-based products are manufactured, stored, and eaten. Canned ham ...

For the best results, use a ham hock. The fat and rind can be layered with the meat and set naturally in the jelly. If you’re using a gammon joint, especially one from a supermarket, you might ...

There’s ham, and then there’s ham. You know the kind I mean – the pre-sliced, vacuum-packed stuff sitting on shop shelves, wrapped in layers of plastic. How does something as simple as pork ...

Place the ham hock in a large saucepan or casserole pot and add the carrot, turnip, celery and onion. Cover with water and either place on a stove top and simmer until ham is fork tender or cover ...

Place the ham hock in a pot and cover with cold water. Add the onions and celery and bring to the boil. Simmer until fork tender. Alternatively put in a pot, cover with a lid and bake in a 160oc ...

There’s something about the comforting, smoky warmth of Hoppin’ John that makes it feel like home, no matter where you’re ...

Schnitz un knepp, a classic Pennsylvania Dutch stew featuring dried fruit and dumplings, makes for versatile comfort food.