The Country Ham Book

This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Voltz and Harvell discuss the lore and history of country ham; walk readers through buying, preparing and serving a country ham; and present some 70 recipes for country ham and its accompaniments. Also features a Glossary and a list of sources for ordering country hams. 2-color throughout.

Jeanne Voltz is author of more than ten cookbooks, including Barbecued Ribs, Smoked Butts, and Other Great Feeds and The Flavor of the South. Former food editor at the Miami Herald, Woman's Day, and the Los Angeles Times, she lives in Fearrington Village, Pittsboro, North Carolina. Elaine J. Harvell has more than twenty-five years of experience in food marketing. She lives in Marietta, Georgia.

Acknowledgments

ix

Introduction

1

(5)

Food of the Ancients

6

(6)

Ham Is Americanized

12

(5)

Ham What Am

17

(5)

Hog Killing

22

(5)

Buying Country Ham

27

(3)

Cooking Country Ham

30

(9)

Show-Off Ham

39

(5)

Trimmings for Country Ham

44

(6)

Ham and Eggs

50

(9)

Ham Biscuits

59

(6)

Ham and Corn

65

(8)

Ham with Greens, etc.

73

(8)

Ham's Finale: Soups and Beans

81

(9)

The Last Tidbits

90

(8)

Early American Recipes

98

(5)

Chefs' Inspiration

103

(13)

Celebrating Ham

116

(5)

Ham Glossary

121

(4)

Sources for Country Ham

125

(12)

Bibliography

137

(6)

Index

143

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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Summary

Author Biography

Table of Contents

Supplemental Materials