1.   We smoke our hams over hickory.

2.   After curing, these hams may be smoked for up to two years to add flavor and aging ability.

3.   Chef and co-owner Jody Adams also makes seared sea scallops with heirloom hominy, smoked ham, and fried green tomatoes at the Harvard Square restaurant.

4.   In addition to tasso, a Cajun smoked ham, he used New Mexican chile powder to give it the Southwestern flavor of his Buckhead restaurant, Nava.