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.