Using ham hocks might seem intimidating, but the depth and savoriness they provide make them worth it. We've got all you need ...

Rest and Shred: Remove the smoked ham from the smoker ... this recipe is tailored for a picnic ham, which is already cured.

The finest ham is generally cooked on ... whether the meat has been dry-salted or cured in brine (and for how long), whether it has been air-dried or smoked, and the smoking medium (hickory ...

Choose a smoked cured ham of your choice. If you can’t find Reblochon, use Brie or Camembert instead. Preheat the oven to 200C/180C Fan/Gas 6. Snip two slices of the Parma ham into small pieces.

The whole process takes 10 weeks, in which the ham is first dry-cured, then marinated, and then smoked. We visited Emmett's in Suffolk, England, where the ham has been made for 200 years.