This book celebrates country ham's colorful culinary past and its continued close ties with life across the South.
Good country ham is a delicacy that deserves to be in gourmet company. Dry-cured with salt and other natural ingredients and aged to a rich intensity, true country ham boasts a flavor and texture that puts the more common wet-cured ham, which is soaked in brine or injected with a salt solution, to shame.
Jeanne Voltz and Elaine Harvell discuss the lore and history of country ham; walk the reader through buying, preparing, and serving a country ham; and present some 70 recipes for country ham and its accompaniments. The book also features a glossary and a list of sources for ordering country hams (some of which are no longer in business, but this is a great resource for the many country ham producers in business at the time).
Please note that this book does not cover the practice of curing one's own country ham, but other books are available that cover the craft. Please ask us if you would like recommendations.
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