Honey-Cured, Hickory-Smoked Shoulder Ham Steven Raichlen 7 hours’ smoking, 6 days’ curing, plus prep, cooling and drying time
Will Horowitz’s Watermelon Ham Steven Raichlen, “Salt Smoke Time” 5 hours, plus 4 days’ brining and resting
Crown Roast of Pork with Fennel and Lemon Melissa Clark 20 minutes, plus at least 4 1/2 hours’ marinating and roasting