I've never made a ham before, but have committed to making one for my cooking club holiday feast this weekend. Several of the recipes on this site look amazing--some call for fresh ham, some for smoked or cured. How do I decide? I'm not sure I've ever had a fresh ham--does it taste like a giant pork chop? Will my cooking club think I cheated if I start with a cured or smoked ham?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.