Get the latest Cured flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/cured The best of both worlds! Sweet, savory, and absolutely delicious. http://www.grouprecipes.com/104184/chocolate-chocolate-chip-bacon-cookies.html What's a Mediterranean dinner without a succulent leg of lamb to tie it all together?? This recipe is cooked off the bone, unlike traditional methods, but the potential loss in flavour is more than made up for with a black olive and oregano rub inside and out. http://www.grouprecipes.com/85982/mediterranean-leg-of-lamb.html This is a quick fix meal bakes in no time and can be prepared to be real fancy http://www.grouprecipes.com/64717/chicken-roll-ups.html I learned this easy way to make gravlox on a cruise. Try it thinly sliced over rye bread, crackers, etc. Top with thinly sliced red onions and capers...delectable! http://www.grouprecipes.com/45222/gravlox-aka-cured-salmon.html Cured Chilean Sea Bass Rillettes, with a wonderfulll Smokey, foei flavor. A rillette is a meat that is braised or baked until tender, shredded in a mixer with a patle attachment, and then cured in a ramiken, sealed with fat so that oxygen can not get in and corrupt the curing meat. http://www.grouprecipes.com/44117/smoked-sea-bass-rillettes.html Here is a great way to prepare a ham roast. Very tasty. When I prepare this ham, I add butter to the brown sugar and mustard mixture. The original recipe does not call for butter. From: Tom Fitzmorris a noted New Orleans food critic. http://www.grouprecipes.com/22640/ham-glazed-with-root-beer.html Why pay $7/lb + at a deli for corned beef when you can make your own for less than $3/lb. Here is simple brine and instructions to dump the brisket in, point or flat cut (point has a bigger vein of fat). It takes 3 weeks in a cool place or frig and cook as you would any commercially prepared corned beef. The secret is to keep it submerged under the brine so it doesn't spoil. You can sub a bottom round roast for less fat also. http://www.grouprecipes.com/22235/corned-beef-brine-do-it-yourself.html Gravlax. It's.....not lox. Close. Kinda. It's scandinavian! And excellent for warm summer days on open sandwiches with a bit of mustard and dill sauce. http://www.grouprecipes.com/3177/gravlax.html