country-ham

Country ham is America's version of Italian prosciutto or Spanish jamón. It's enjoying a renaissance in restaurants — here's where to buy your own.

Mississippi chef Brad McDonald takes on the American South in his new book, Deep South. With time-tested recipes and modern spins on Southern favorites alongside stories, history, profiles and more, this is a superb volume that goes well beyond fried chicken and banana pudding. Part of the joy of Southern cooking is being able to elevate simple…

Linton Hopkins is a talker — that's for sure. Over the better part of an hour, the James Beard Award-winning chef muses about the emerging culinary scene in his hometown of Atlanta, discusses the continuous evolution of his 12-year-old restaurant Eugene, and dishes on his own latest restaurant openings and ambitious plans for the year ahead. He also…

Located in the heart of Williamsburg, Brooklyn, The Heyward is a sophisticated neighborhood eatery that puts an innovative spin on classic southern fare. Named after South Carolina poet DuBose Heyward, the restaurant serves “New Southern” cuisine inspired by the classic regional cooking of Charleston and Savannah. Co-owner Che Stepanovich shared their most popular brunch dish…

A porcine sign marks the spot of Edwards's retail shop in Surry, Virginia. (Photo: Chris Chamberlain.) Sam Edwards III isn’t trying to fool anybody, but he’s no dummy, either. If you were to stop by his modest retail shop in Surry, Virginia, you’d think his operation is just a small country store. A giant sign…

Easter is over, and now you have all this ham. What to do? Check out this timely collection of recipes that either call for ham (or a related part of the pig) or could definitely benefit from some — chopped, sliced, fried, however you like. It goes with greens, pasta, on pizza, sandwiches and tarts,…

It was always Thomas Jefferson’s hope that the fertile soils of his home state of Virginia would become a primary supplier for all sorts of food for the rest of the young country. In truth, while the Founding Father and third U.S. president might have been a great statesman and inventor, his wine grape-growing efforts…

At the recent Music To Your Mouth festival at Palmetto Bluff, we sat in on a cooking lesson led by Nashville chef Tyler Brown of The Capitol Grille and moderated by the great John T. Edge, director of the Southern Foodways Alliance. Country ham and biscuits were destined to make an appearance, but Brown's dish, inspired…

The Cecil has quickly shifted from Harlem upstart, to Harlem institution since opening on the corner of West 118th Street and Saint Nicolas Avenue — they were recently named the country's best new restaurant by Esquire. Lead by chef Joseph “JJ” Johnson, the cooking travels the world, with plates of “Afro-Asian-Oxtail” dumplings landing next to…

We're sinking our teeth into Southern food master and FR contributor Chris Chamberlain's spectacular new cookbok, The Southern Foodie's Guide To The Pig. Suffice it to say, this beloved cuisine is centered around one animal in particular: the one country ham comes from. Packed with facts, recipes and more important hog knowledge, this book is…

Hello, I'm Jess, and I'll drop everything to report on great charcuterie. When offered a seat at one of the most magical tables in New York one night last week, I canceled a date, left work early and smushed myself into the last few "available" inches of a Brooklyn-bound L train for the Great Artisanal…

So you're staring down a tenderloin or a chop thinking don't just pan-sear it and put it in the oven, don't just pan-sear it and put it in the oven. It's a good thing you came to Food Republic. Here are 14 things to do with that shoulder, T-bone or "pound of ground" we bet…

A little cured ham never hurt a meat-lover, are we right? The addition of a few slices of this Italian pork candy (think fruit roll-ups) to a meal can turn a decently solid spread into a restaurant-quality affair. Break out the prosciutto for dinner tonight and add a classy touch to the whole meal —…

If you're a prosciutto snob or smuggle Ibèrico in your checked bag, domestic country ham is the next haute thing to add to the charcuterie board. Sam Edwards is a 3rd-generation Virginia country ham curemaster based in Surry, VA, a region known for spectacular cured pig. And for the record, country ham refers to ham…

My very first lunch column was about a ham sandwich. I was so innocent. There were so many crazy ideas that had never crossed my mind, like anything dumplings. I get all nostalgic when the daffodils come out. I'm not even being douchey-metaphorical about spring. I saw daffodils growing wild in urban planters on 34th…

Surprise, surprise! It's just like chicken salad, but with ham, so naturally I have a bunch of ideas for it. I believe ham should be roasted every bit as frequently as chicken — why we save it for holidays is beyond me. Maybe it's just the "two weeks since Christmas" craving setting in, or maybe…

Imagine a biscuit already loaded with gooey cheese and salty country ham, and you get this all-in-one Country Ham and Cheese Biscuit Bread. Layering the dough in a loaf pan lets you get all that Southern goodness in every bite.

When it comes to Florida cuisine, the conversation starts with Norman Van Aken. The chef and author was among the first to realize the tropical food goldmine of the region, and his restaurants and cookbooks have had a huge influence. Now the chef/owner of Norman's at the Ritz-Carlton, Grande Lakes, Orlando and Director of Restaurants…

An informal poll of several friends revealed what people plan on serving this Christmas. In this era of foodie-ism, everything from leg of lamb to fresh-caught pheasant to butternut squash risotto with escarole, hazelnuts and sage is on the menu. There will also be a heckuva lot of turkey (a shame for those birds who…

I’m a lucky gal. I’m a hop, skip and a jump from Smithfield, Virginia (a.k.a. the “Ham Capital of the World”) where I can get real deal smoked, glazed, bone-in, bone-out and salt-cured hams straight from the source. Sitting down to Sunday Supper with a fourteen-pound ham as the centerpiece makes me all warm and…

Baking or roasting a whole chicken is so simple but not always the best choice if you're pressed for time. A few tips to speed up the process without drying out your bird are to remove the bone from the chicken breast but keep the skin on. It allows it to cook faster but leaving…