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Hams Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams). The dry-cured hams are saltier, stronger flavored and have a coarser texture.

Braising and stewing are very similar moist heat methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce tender, moist meat.

The first thing to do before starting any kind of trimming process is to be sure that the knives to be used are sharp. This will make the process go more smoothly. Dull knives are not safe and will produce poor cuts.

Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are certain cuts for which some methods will not be suitable.

Pounding Pounding of meat is performed for various purposes. Meat is pounded to tenderize, to even out the thickness of some cuts so that they cook more evenly, and to form cutlets.

Direct Indirect Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.

Ground, Cut, and Chopped Turkey Ground Turkey Just like beef cuts that are ground into hamburger, turkey can be ground and used in the same way. Ground turkey consists of white or dark turkey meat, or a combination of both.