A great ham takes time, says Chapel Hill, N.C., chef Andrea Reusing, in Cooking in the Moment (Clarkson Potter). One of my favorite ways to prepare a fresh ham is to cure it in a brine before ...

And no, it’s not your traditional cured holiday ham—this is fresh picnic pork, marinated overnight in a garlicky orange-lime bath and roasted low and slow until it practically falls apart.