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Feature
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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