Chefs who are fans of the flavors of house-cured country hams and such European equivalents as prosciutto — but not of the time and storage space required to make them — are experimenting with faster, more economical ways to flex their charcuterie muscles and present house-made meats to guests.
The resulting “quick hams” are made with smaller cuts of pork that are usually brined and smoked, so operators don’t need the cold-storage space or cash flow to h
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