The Country Ham Book

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.

This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. 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.

Author: Jeanne Voltz, Elaine J. Harvell
Publisher: University of North Carolina Press
Published: 10/25/1999
Pages: 160
Binding Type: Paperback
Weight: 0.66lbs
Size: 8.54h x 7.02w x 0.43d
ISBN: 9780807848272

About the Author
Voltz, Jeanne: - Jeanne Voltz is author of more than ten cookbooks, including Barbecued Ribs, Smoked Butts, and Other Great Feeds and The Flavor of the South.Harvell, Elaine J.: - Elaine J. Harvell has more than twenty-five years of experience in food marketing. She lives in Marietta, Georgia.