Barbecue for Easter Sunday dinner? It’s more popular than you might think. We’re not talking brisket or ribs. Ham is barbecue—slow-smoked meat—but if you don’t routinely make that connection, you may not be eating the right ham. A hand-crafted, carefully cured leg of pork, slow-smoked over smoldering hickory for 18 hours, offers a flavor, texture… Continue reading The perfect slow-cooked ham for your Easter dinner