Smithfield Hams from Virginia are supposed to be especially good but I don’t think we’ve ever had one. It isn’t often we see country ham out here.Wal-Mart Superstores sometimes have a brand from Arkansas in the meat section of their groceries, though I haven’t noticed it lately. Cracker Barrel restaurant usually has some to sell in their store section but I’ve never tried cooking one and don’t know where it is from. My brother, who moved out west even before I did, once shared his thoughts on Country Ham: I was willing to give it the benefit of the doubt but limited my indulgence to a bite or two at a time, food for thought when years as well as miles would eventually separate me from such traditional fare. I liked ham in general and was willing to give Country Ham a try but the strong and complex flavor of a well-aged ham was more than my palate could truly appreciate at the time. Country Ham was also considered fine party fare, cut into thin slivers and nestled in the heart of tiny Rosemary Biscuits that were then piled on a platter. For breakfast country ham came with eggs, biscuits and grits. They could be found on the menu at diners my Dad enjoyed in small towns across the state. My grandmother sometimes served Country Ham Steaks with Red Eye Gravy when we gathered at her house for our Sunday meal.Ĭountry Ham slices were also a breakfast favorite. As a girl I was wary of its dark color and dense texture. Unique CuisineĪmong those flavors I think of Country Ham as particularly unique and a bit mysterious. Some of those flavors take a bit of extra effort to recreate. Though I was always a picky eater my memories remain rich with many fond flavors. Memories of growing up on the banks of the Ohio are braided with culinary traditions from fish fries to family picnics and include Sunday dinners, southern style. That alarm clock usually makes me hungry. It is a special day that reminds me of those regional peculiarities that are ingrained in my psyche from childhood. It is an inescapable mark on my internal calendar. The Kentucky Derby sounds off like an alarm clock in my brain. when the azaleas and dogwoods begin to blossom and strains of Stephen Foster start running through my head. In the end, the outcome is well worth the extra effort. Still there is nothing quite like the delicious flavor of a country ham. Cooking this regional specialty from hook to table takes some time and attention. I think of Country Ham as particularly unique and a bit mysterious.
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