About 150 years ago, cooks and commercial food processors relied salting and smoking and brining to prevent various foods like meats, fish, and vegetables from spoiling. Today, brined meat dishes such as chicken and pork are appearing in upscale restaurant menus around the country. Brining is also a simple way of improving texture, tenderness and flavor. Since brining causes meat to absorb liquid, a good brining solution makes meat juicier and tastier than it would be normally. A good example would be lean pork and even for turkey. Another asset is that it draws some of the blood and bacteria out off the meat. American pigs are 50 to 70 percent leaner than they were 20 years ago, however, fat does contribute moisture and flavor to the meat. And, since the worm that causes Trichinosis is no longer present in American pork, it is now safe enough that it doesn't have to be cooked well done. My Mother would overcook pork so much that you could have used it for heels on your shoes. However, By brining the pork chops for 24 hours it draws out some of the blood and bacteria and you can cook it to 140 degrees without having any problems. Today, some people are still convinced that If they see pink in a pork chop, they think they're going to get sick. ??? Experiment with seasonings: Because there's more salt and seasoning in the brine than in the meat, the meat muscle absorbs the seasonings throughout instead on the surface only, as in most grilling methods. Kosher Salt is essential; 1 cup per gallon of water. Everything else is optional: E.G. fresh thyme and rosemary or any other herbs, garlic, ginger, fresh juniper berries, clove, cinnamon stick, vanilla bean, mustard seed, coriander seed, star anise, hot pepper flakes or Sichuan peppercorns; for sweetness use sugar, honey or maple syrup which will also enhance browning. Two things to remember; Don't reuse the brine and don't salt brined meat before cooking

Perfectly baked ham - sweet and deeply browned on the outside and tender and juicy on the inside - speaks eloquently of Sunday dinner. Few meats are easier and less worrisome to prepare. Serve this with a selection of the specialty mustards, hot, sweet and tart. There will be ample leftovers, which are great for sandwiches and salads.