This holiday protein comes in many styles – brined, rubbed, smoked, steamed, baked – but all of them salty. Anney and Lauren dig into the science and history of Christmas hams.

<p>This holiday protein comes in many styles – brined, rubbed, smoked, steamed, baked – but all of them salty. Anney and Lauren dig into the science and history of Christmas hams.</p>

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Savor

Christmas Ham: Glazed and Infused

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/d9cd111b-acea-4a14-b4a5-af790009ecaf/transcript

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