There's no correct cut of meat to choose when making pork and sauerkraut, as many work well. Here are the best cuts based on ...

I'd like to think they're good luck because they're so dang good for you. Mustard or turnip greens fit the bill as well.

For the best results, use a ham hock. The fat and rind can be layered with the meat and set naturally in the jelly. If you’re using a gammon joint, especially one from a supermarket, you might ...

Place the ham hock in a large saucepan or casserole pot and add the carrot, turnip, celery and onion. Cover with water and either place on a stove top and simmer until ham is fork tender or cover ...