The Country Ham Booklet

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.

"An overview of country ham and the folks who make it"--

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

This specialty cookbook contains the complete story of ham: the history, the myths, the types, the curing & cooking processes, & over 340 recipes for ham & all the trimmings. 7 x 9

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.

From the legendary food columnist for Gray’s Sporting Journal, three of his good-humored, savvy, and down-to-earth cookbooks in one package From the late A.D. Livingston, longtime columnist for Gray’s Sporting Journal and renowned cookbook author who poured a lifetime of Southern culinary knowledge into his beloved cookbooks—three of his bestselling cookbooks in one amazing package! A.D. Livingston’s Big Book ofSausage, Jerky, and Smoked and Salted Meats gives every country cook—and sportsmen in particular—a down-to-earth guide to delicious ways to prepare pork, venison, beef, chicken, fish, and more by an author called “an American master.”

**Discover the Future of Amateur Radio with The Digital Ham's Handbook!** **Chart your course through the ever-evolving world of amateur radio digital communications with the definitive guide that's sparking a technological revolution within the ham radio community!** Embark on an exciting journey with "The Digital Ham's Handbook," the ultimate resource for radio enthusiasts looking to broaden their skills in the age of the internet and digital innovation. This comprehensive eBook will be your invaluable companion as it demystifies the complex landscape of modern digital communications, offering a wealth of knowledge that takes you from the history of ham radio to the cutting-edge advances transforming the field today. Dive into the roots of amateur radio with a captivating overview of its evolution from Morse code to the modern digital age. Uncover the changes brought forth by the internet, and join a global community that's reshaping the face of this fascinating hobby. Become fluent in digital modes as you explore PSK31, JT65, FT8, and the groundbreaking D-STAR, gaining insights that pave the way for successful digital communications. Whether you're building a digital shack from scratch or integrating digital into your existing setup, "The Digital Ham's Handbook" provides practical tips and equipment recommendations to get you up and running seamlessly. Master digital QSOs while adhering to the unique netiquette of digital communications. Learn how to log and confirm digital contacts like a pro, and discover how to weave the fabric of a vibrant digital ham community both on and off the air. Get your hands dirty with DIY projects that will challenge your creativity and technical prowess, showing you how to leverage the Raspberry Pi and Arduino platforms for exciting digital mode applications. Plan your digital DXing adventures with expert guidance, setting goals, entering contests, and navigating the digital band plans with finesse. This guide also covers practical applications for emergency communication, satellite operations, and remote station control while exploring the promising future where AI meets amateur radio. From antenna considerations to the intricacies of signal processing, and even navigating regulatory frameworks, "The Digital Ham's Handbook" leaves no stone unturned. Prepare to transform your amateur radio experience and embrace the digital revolution. Whether chasing DX, activating POTA and SOTA locations, or engaging with digital contests and awards, your path to becoming a savvy digital operator starts here. Unlock a world of digital possibilities! Your copy of "The Digital Ham's Handbook" awaits – grab it now and elevate your ham radio adventures to new digital heights!

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game—adapting today’s materials to yesterday’s traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.” This book shows you how, and includes more than fifty recipes—such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats