Country Ham Book (Hardcover) by Voltz, Jeanne
Hardcover; Published 10/1/1999; 136 Pages; ISBN 9780807825198
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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. The authors 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.
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Slow cookers work best with tougher cuts or meat with more fat. These cuts will stay juicy and become tender from the long, slow cooking time. If you want a roast, try a cut from the shoulder or leg. You could also try pork stew meat cut from the shoulder or leg, spare ribs or country style ribs.