The University of North Carolina Press


Feature


The Country Ham Book
by Jeanne Voltz and
Elaine J. Harvell

Approx. 136 pp., 7 1/2 x 8, 5 illus., 2 appends., bibl., index

$24.95 cloth ISBN 0-8078-2519-0
$16.95 paper ISBN 0-8078-4827-1

   


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.

Read sample chapter from The Country Ham Book.


Praise for The Country Ham Book.

"With The Country Ham Book, Jeanne Voltz and Elaine Harvell fill a huge void in our knowledge of American cooking. They also dish up some of the most mouth-watering recipes I've seen. This is one cookbook I'll keep at the ready!"--Jean Anderson, author of The American Century Cookbook

"It's about time someone lavished this kind of loving attention on one of America's great heirloom foods. This book is as welcome as a warm ham biscuit on a cold winter morning."--Jim Auchmutey, Atlanta Journal-Constitution


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.


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