About the book
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson’s Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume.
Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. Ham’s 55 recipes bring home the love in just about every way—brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.
Editions of Ham
- Hardcover
- ISBN 9781469635897
- Paperback
- ISBN 9781469674421
- EBook
- ISBN 9781469635903
- PDF
- ISBN 9798890852908
Read an Excerpt
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson’s Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume.
Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. Ham’s 55 recipes bring home the love in just about every way—brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.
Frequently Asked Questions
What is Ham about?
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson’s Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume.
Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. Ham’s 55 recipes bring home the love in just about every way—brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.
What core themes, tropes, or subjects are explored in Ham?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks > National and regional cuisine / Cuisine of specific cultures or peoples
Where can I read a sample of Ham?
You can read an official preview of the few pages here https://www.book2look.com/book/9781469635897
How long is Ham and how many pages does it have?
Ham has 152 page(s)
Is Ham part of a series, and can it be read as a standalone?
Yes it is a part of series Savor the South Cookbooks
Who is/are the Author/s of the book Ham?
Damon Lee Fowler
What are the ISBN numbers for the physical and digital editions?
Ham is available as hardcover(ISBN 9781469635897) and paperback(ISBN 9781469674421) and ebook(ISBN 9781469635903) and pdf(ISBN 9798890852908)
Where can I buy Ham online or support local independent bookshops?
You can buy Ham from below