Tennessee country ham is in the New York Times Dining Section today (06/02/09). In The Curious Cook – Bringing Flavor Back to the Ham, Harold McGee explores the new fancy ham industry in the traditional country ham states–KY, VA, TN, NC–where ham producers are working on new dry-cured hams in the style of famous European hams like Serrano and prosciutto. Hey, that’s cool. Benton’s in Madisonville, TN, makes a version of prosciutto.
In fact, these Smoky Mountain hams have a broad checkered pants fan base including David Chang in New York. Don’t forget about our favorite Tennessee country ham producers right here in Middle Tennessee–Ed Rice in Mt Juliet and Bob Woods in Murfreesboro. Both gentlemen produce exceptional dry-cured, cold smoked country hams the long hot summer old fashioned way. One or the other of these guys regularly takes first prize at the Tennessee State Fair in September. We are so lucky! They are right here. Read about them and the country ham biscuit holiday tradition.
Tennessee country ham is the easy answer for adding tons of flavor to all kinds of foods–not just during the holidays. Flavor your summer vegetables like beans and squash. Add some chopped up bits to your cornbread. As Bob Woods says, “The flavor goes POW in your mouth.”
Bob Woods G&W Hamery 411 W. Lytle St. Murfreesboro, TN (615) 893-9712 Tell Bob that R.B. and Mindy sent you!
Ed Rice Rice’s Country Hams 12217 Lebanon Rd. Mt. Juliet, TN (615) 758-2362 (You may have to wait until the fall to get one!).