We’re About To Go Ham

IMG_9919-webTest kitchen intern Meaghen Chace uses a succession of different knives to trim the outermost layer of skin and fat from a cured, aged country ham ahead of a tasting for Cook’s Country. Why not just dig in right away, you ask? Much like a dry-aged primal cut of beef, the outer layers of a country ham can become desiccated and even a little funky over the long curing and drying process, and must be carefully removed before consumption for an optimal ham experience. See more behind-the-scenes photos at: http://bit.ly/o0qi36

  1. malackey reblogged this from americastestkitchen and added:
    I haven’t been able to get past the title of this article. I’m sure it’s full of useful information about making the...
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