Ham & Pork

Not all meats last the same amount of time!

The one magic number to rule them all.

Use them to add tons of flavor to soups, stews, collards, and more.

The winner was perfection.

Want pork chops that rival a steak? You've got to know the best method for cooking those chops!

Consider this your ham cheat sheet — what to buy, how to cook, and more — just in time for the holiday.

Plus: The ingenious hack to test if meat is done without a thermometer.

You might want to cook it up and eat it faster than you think!

Tip one: There's no grill necessary.

No tough or chewy ribs with these simple steps.

Which one is your favorite?

One of the pleasures of cooking a ham for a large gathering, obviously outside of eating it, is that the city hams we glaze and bake for holidays are already cooked. This should take the guesswork out of cooking a ham at home, right? But because most hams are quite large and have spiral cuts and giant bones to contend with, it can be hard to tell when a ham is actually “done” cooking. Here’s everything you need to know about ham temperatures for reheating and serving.

If, after meal prepping a big batch of chicken breasts or pork shoulder, your first instinct is to grab a couple of forks for shredding, listen up: I have a super-smart technique that’s about to save you a lot of time (and effort). The key to the quickest shredded meat? Your trusty ol’ electric mixer. It’s not just for baking.

You’d be hard-pressed to find somebody who’s favorite Thanksgiving dish is ham — or even turkey, if we’re being completely honest about who actually is the star of the holiday table (sorry, turkey fans). While the main dishes are welcome additions to the smorgasbord that is the Thanksgiving lineup, the real stars of the table are the side dishes: mashed potatoes, green bean casserole, and, my personal fave, stuffing.

The shelves at Sam’s Club started looking a little different around this time last year. See, that’s when execs decided to rethink their private-label products. “At one point, we had 21 private labels,” says Chandra Holt, vice president of private brands at Sam’s Club, in a press release. “So the first thing I set out to do was to simplify for our members. We now have one private brand: Member’s Mark.

While we’re big fans of a classic wet brine to produce perfectly cooked pork chops, we’ll be the first to admit that the whole process can get a little messy sometimes, with all that salt water sloshing around. Luckily, there’s an even better alternative. Enter: the dry brine, the method that produces equally tender and juicy results with a whole lot less mess. Which is exactly why it’s an easy win!

Always be brining, friends.

A perfectly tender, juicy pork chop is a stunner of a dinner — so much so that I often get overzealous and cook more than we can eat at one time! Leftover pork chops were once my nemesis, becoming tough and dry when I tried to reheat them too quickly. But recently I discovered the best way to reheat pork chops is also the simplest and guarantees those once-tender and juicy chops will be just as succulent the next day.

And the easy, foolproof way to make sure if never happens again.

A while ago Maria Ribas said, “Cookbooks exist to help us cook,” and that statement really got me thinking. Of course there are the recipes, but there’s so much more to take away from our cookbook collections. The best tidbits to be found in cookbooks (both new and old) that truly make us better home cooks are the tips and sometimes-unexpected cooking methods that take us out of our comfort zone and usual habits in the kitchen.

There are two types of chilis in my book: the ones that gently simmer for hours either on the back of the stove or all day long in the slow cooker, slowly building layer upon layer of rich, spiced flavor, and the ones you turn out on weeknights, using a single pot and about 30 minutes on the clock. A rich, full-flavored pot of chili sounds like a tall order without a lengthy cook time, but I assure you it’s not. Here’s the trick I use to make it happen every time.

When I was growing up there weren’t a ton of options when it came to buying bacon. It was just, you know, bacon. Now when you stand in front of the bacon section at the store there are endless options to consider. Do you want less sodium? Do you want turkey bacon? What about Paleo bacon (whatever that means)? And don’t even get me started on all the different kind of seasoning options there are. So, how do you know what to spend your money on?

Pork loin isn’t a cut of meat that most of us cook as often as we should. It’s cheaper per pound than pork tenderloin or pork chops, easily serves a crowd, and can be tender and juicy when cooked right. The problems that plague pork loin roast are often the results of these common mistakes. Here are five roadblocks to perfect pork roast and how to avoid them.

While marinades are brilliant at turning cuts of meat that can often dry out when cooked into flavorful, moist meals, it’s easy to forget to plan ahead and get that meat into a marinade well before you’re ready to cook it. Enter: the freezer marinade, when you bring that meat home from the grocery store toss it in a marinade first and freeze it right in it. It will absorb the marinade whenever you decide to thaw it, and then all you have to do is bake, sauté, or grill it.

It’s not hard to make the most tender, juiciest pork chops you’ve ever had. Trust us — we help readers do it all the time. In fact, our post about how to make pork chops is consistently one of our most popular posts, week after week. See the steps: How To Cook Tender & Juicy Pork Chops in the Oven Luckily, aside from some great instructions and, well, some pork chops, you don’t really need all that much. Here are the four things you’ll need.

"Everything changes when you can take it outside."

It’s really hard to improve on prosciutto (preferably with some good cheese and bread, on a picnic blanket in a park somewhere). The Italian cured meat is one of my favorites and I’ll take any excuse to pick up a little from the store. But while it’s hard denying the pleasure of eating it as is, I’m always looking for new ways to enjoy it.

If your house is anything like mine was growing up, Easter dinner is not complete without a sweet glazed ham at the center of the table. Not only are the tender slices of meat a hit with the whole family, but it’s also actually a pretty easy dish to cook for a crowd. From shopping at the grocery store to adding the finishing touch before it hits the dinner table, here are the most important things to know about cooking your Easter ham.

Pork tenderloin is the all-star of weeknight dinners. From the affordable price tag to its impressive versatility and ease of cooking, this is one cut of pork that truly delivers. Before you step into the kitchen, arm yourself with the 10 most important things you need to know about cooking pork tenderloin. The next time you make it, it’ll be your best yet. Silver skin, named for its silver-white color, is a thin membrane of connective tissue found on pork tenderloin.

A few weeks ago, I had a very illuminating conversation with a few friends on bacon. We got on the topic because we were talking about meal planning, and how it’s been the answer to budgeting and cooking fatigue. Everyone in the car was newly or nearly 30, so it felt like an all-around appropriate conversation to have.

Pork tenderloin is easy to prepare on even the most hectic of weeknights. What’s even better is that leftovers can be stretched to last all week — tucked into sandwiches or reheated for a quick midweek dinner alongside roasted vegetables. Since pork tenderloin is quite lean, reheating it without drying it out in the process can be tricky. Overcooked pork tenderloin can easily happen, especially if it’s just zapped in the microwave or tossed in an extra-hot oven.

Pork tenderloin is already a weeknight dinner hero due to its ease of preparation and wallet-friendly status. You just need a few good sides to fill the plate to make it a meal. Luckily, if you’re already following the quick, two-step process of searing and then roasting to cook pork, you can simply toss something else into the skillet to round out the dish and make it a one-pan dinner. We’re making it easy on you with these five delicious additions.

Pork tenderloin is really a weeknight all-star. It’s food-budget-friendly, it’s always ready to feed a hungry crowd, and, most importantly, it’s super easy to make. The key is to remember this little two-step process — sear and roast — which results in a piece of meat that’s moist and juicy. Learn the technique and cooking pork tenderloin is suddenly surprisingly simple and always delicious.

Ready to say goodbye to dry pork tenderloin once and for all? I thought so — me too! The simplest way to do it is to ditch the marinade in favor of brining. Consider it your insurance policy for a super-juicy, flavorful pork tenderloin every single time. Like pork chops and chicken breast, pork tenderloin is a super-lean cut of meat, with the potential to dry out quickly when cooked for even just a couple minutes too long.

Ready to become a pro at cooking pork?

Calling all pulled pork fans.

You might be on a budget, but don’t be so fast to rule out hearty, meaty meals from your dinner plan. There are some real superstars in the meat case that deliver serious value without compromising on flavor. First, you’ll need to look beyond the chicken breast and pricey steaks; those cuts just scratch the surface of all the choices that are in front of you.

If you’re already a fan of pork chops and pork tenderloin, it’s time to get acquainted with pork loin roast. Don’t be put off by its larger size — the loin roast is just as tender and mild as the lean cuts you’re already familiar with, and it’s pretty easy to cook. From buying a pork loin roast to the prep and cooking that happens before it hits your table, here’s what you need to know to master this cut of meat.

Pork tenderloin is the lean cut of meat you need to know if you’re really into pork chops. As its name implies, pork tenderloin is the most tender cut of pork, and it cooks up into a mild-flavored main in under 30 minutes. From buying pork tenderloin to the prep and cooking that happens before it hits your table, here’s what you need to know to master this cut of meat.

Our cooking lesson on preparing pork chops is consistently one of our most popular recipes, so it comes as no surprise that this weeknight favorite is the most popular cut of pork, according to the National Pork Board. Whether pork chops already have a regular spot in your weekly meal plan or you’re new to making them, we want to help you master this versatile cut of meat.

Pork chops are one of the tried-and-true weeknight dinners we turn to again and again. Who can resist a plate of lean, juicy meat that’s reliable, quick, and easy to cook? But that’s just one side of pork chops. For a more luxurious dinner where pork chops are meant to really shine, you’ve got to cook them like a prized steak. Pork chops can be luxurious — yes, the very same ones that have a regular place in your weeknight dinner rotation.

The addition of bacon in macaroni and cheese is one loved by many. Here’s a way to take that idea to the next level. Cubes of cooked pancetta give off a similarly meaty, salty flavor, but have a fast-and-fancy flair to them that make the whole thing feel upgraded. Pancetta is Italian unsmoked bacon. It has ample fatty richness to send your mac and cheese over the edge — and that’s a great thing.

Pork chops are a versatile cut of meat that can be cooked up for a quick weeknight dinner and just as easily be transformed into something a little more special for a date night in. Whatever the occasion, here are five things you’ll want to know to cook really great pork chops every time. Even if you only have 15 minutes, a quick brine still makes all the difference.

Whether you slow-cooked a pork shoulder or roasted a chicken on Sunday or you simply picked up rotisserie chicken on your weekly shopping trip, shredded pork and chicken are smart tools to have around. When weekday lunches all too often feel uninspiring and stale, both versatile proteins spice up the norm. Combine them with a few additional ingredients to make lunch something you actually look forward to. Here are 10 ideas to get you started.

Crisp graham crackers are the classic choice for sandwiching toasted marshmallows and chocolate together. It’s the way we learned to make s’mores, and the staple we unquestioningly continue to use. But are they really the best choice to get the job done? I’d argue no. One bite is all takes to send a tremor through the cracker, strong enough to make it crack and crumble, which causes your s’more to break into pieces.

At (open) face value, the Hot Brown might seem too simplistic to be considered one of our nation’s most iconic sandwiches. Turkey, cheese, and bacon on white bread? What’s so special about that? Look more closely, though, and what might seem like a hot mess of leftovers from the fridge is actually quite ingenious. And the principles of a Hot Brown can be applied to make every sandwich you put together even better. Here’s how.

Q: What can I do with leftover pork besides making burritos? I am allergic to eggs, so frittatas are out. We have another two days’ worth of the latest roast in the fridge and we already had burritos tonight! Thanks for any ideas. Sent by Nora Editor: Lasagna! Enchiladas! Meatballs! Okay, I’ve never made the latter, but I think pulled pork meatballs just shot to the top of my must-make list.

Q: Are boneless pork chops just as good as bone-in chops when put in a brine? Sent by Sharon Editor: I think of brining as an insurance policy when cooking meat. The simpliest brining solution is just salt and water. You can add in herbs, sugar, and spices for seasoning, but the salt is there to do the work; it’s what brings the juiciness and flavor.

If you’ve ever wondered why your homemade burgers or bolognese sauce aren’t nearly as good as the recipe your friend makes or that you’ve enjoyed at your favorite restaurant, you might think it’s the seasoning that’s off or the cooking method. But in fact, it could simply be a matter of the lean-to-fat ratio in the ground meat.

If you’re looking for something to make your weeknight meal special without adding a lot of extra stress, then pork tenderloin is definitely the way to go. It’s ready in under 30 minutes, which gives you just enough time to throw together a salad with that fancy olive oil you’ve been saving, and open a bottle of wine. Watch this video to see just what you need to do. Skip the packages of pre-marinated tenderloins and add your own seasonings.

Never babysit a skillet of hot, sputtering bacon again — the oven is your friend on Saturday morning. With this method, you can cook a whole package of bacon at once, and you don’t even have to flip it as it cooks. Go on, pour yourself a cup of coffee and let yourself wake up without grease splatters down your robe. This video will show you how.

Are pork chops in your regular weeknight meal rotation? Or have you only just recently discovered how simple and satisfying they can be? Either way, let’s make sure you bring your A-game to dinner tonight. Grocery stores often only carry one or two cuts, which makes it tempting to just use whatever they have for your dinner. However, you should know which cuts are best for the dish you plan.

Wontons are one of my ultimate comfort foods. A steaming bowl of broth filled with meaty wontons fits the bill every time I want a satisfying soup for dinner. Folding wontons may look complicated, but they’re actually quite easy. All you have to do is fold the filled wrapper in half to form a triangle, then bring the bottom corners together to finish the fold. You can also use this activity as a fun group gathering if you can recruit some extra hands to make the folding go faster.

Q: I have a not-so-secret secret: I hate bacon. I loathe it. When it comes to pork belly, chops, tenderloin, or ribs, I’m all in, but there’s just something about bacon I just can’t stand. I recently tried it again for the first time in 10 years to make sure I hadn’t grown out of my aversion, but sadly I haven’t. Is there anything else I can substitute when it’s called for in a recipe?

Because we want you to have nice, juicy pork chops for dinner.

Cooking pork, especially today’s leaner versions, can be a bit tricky because you want the pork to be safe to eat but not overcooked and dried out. The color of the meat is not necessarily the best indicator of doneness, so how do you know if the pork is cooked properly? All cuts of pork, with the exception of ground pork, should be cooked to an internal temperature of 145°F, and the temperature should be measured at the thickest part of the meat not touching any bone.

Q: How long is bacon good for after freezing? Once it’s thawed in the fridge, how long will it stay good unopened? Sent by Christina Editor: According to the USDA, fresh or thawed bacon should be used within 7 days. Technically, frozen food will stay safe to eat nearly indefinitely, but for the sake of quality and taste we tend to freeze bacon no more than a few months. Readers, what’s your experience with freezing bacon? Do you find it’s best within a certain period?

Buying a whole ham for Easter, Christmas, or a special occasion is one of the easiest ways to serve an entree for a large crowd. Even though the ham is already pre-cooked, you can still brush it with a homemade glaze as you’re heating it up to add some sweetness and punch. Here are five easy glazes you can throw together from mostly store-bought condiments to make the ham your own! The glaze: Each recipe will make about two cups of glaze.

In my opinion, if you’ve decided to make a holiday ham for Easter, you’ve certainly made the right choice. It’s my favorite main dish for any large gathering! But even though there isn’t much cooking involved, there are a couple of things to avoid when buying and preparing the ham so that you can have the perfect centerpiece for your special meal. There are two kinds of cured whole hams: country hams and city hams.

I used to fret over parties with a buffet. The main dish was the trickiest part. Should I cook something or just buy something? Hot or cold entree? Would someone have to be tasked with carving a large piece of meat? But now the buffet entree is the easiest decision to make, since it will probably be a big spiral-sliced ham. Ham is popular for holidays like Easter and Christmas, but it’s also great for any big gathering. Here’s why it’s my favorite party main.