Au Jardin Potager: Apple Wood Smoked, Honey-Glazed, Brown Sugar Cured Ham

About Me

Rachel is the R&D chef at Veronica Foods Company, and graduated at the top of her class at Organizzazione Nazionale Assagiatori Olio di Oliva and holds an ONAOO Certificate of Sensory Aptitude deeming her an expert olive oil taster. She is uniquely focused on all aspects of olive oil including and specifically using olive oil as a "spice" in chemistry driven culinary applications. As an olive oil evaluator, educator, chef, and gardener she enjoys life to the fullest whilst blogging about her olive oil-centric culinary journey.

Eight days in the making, below are pictures of the various stages of the ham making process from the initial curing of the free-range, pig leg to the fully cooked, smoked and glazed ham at top.