Ham brined spareribs take classic barbecue in a completely different direction. The brine infuses the meat with subtle ...

At Kenton's restaurant, a couple of dozen 5-pound, boneless pork shoulders have been soaking for days in a flavorful brine awaiting the smoker. The restaurant is selling whole boneless, smoked hams ...

To make his pork chops extra-juicy and give them a perfect caramelized crust, Underbelly chef Chris Shepherd lets them sit overnight in a honey-spiked brine inspired by the flavors of a Southern ham.

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 ...

First, mix the salt and sugar together to break up any clumps of sugar. Then mix together with the spices. Cut pork bellies into thirds. Sprinkle a layer of cure mixture into the bottom of your cooler ...