Search Results for: country ham

Making ham juice with Benton’s Smoky Mountain Country Ham

Posted on August 20, 2020 by Burnt My Fingers

A gift of collards from a friend’s garden made me realize I was out of the odds and ends of a smoked ham needed to make rich, flavorful southern-style greens. Time for an order of Benton’s Smoky Mountain Country Ham. I … Continue reading →

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Benton’s Country Hams make mighty good eating

Posted on March 28, 2017 by Burnt My Fingers

I was watching a cooking show on TV, probably the excellent “Mind of a Chef” season with Ed Lee, when it occurred to me I had not eaten any country ham in way too long. Thank goodness we have the … Continue reading →

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Ham eats ham: maker of Surryano acquired by Burger’s Smokehouse

Posted on June 21, 2022 by Burnt My Fingers

Chuckeye Dave writes with some disturbing news: Edwards Virginia Smokehouse has been acquired by Burger Smokehouse. Like a celestial event we don’t know about till long after it happens, this transition actually happened nearly a year ago on August 31, … Continue reading →

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Chuckeye Dave breaks down a Benton ham

Posted on April 12, 2022 by Burnt My Fingers

For value and flavor, Burnt My Fingers readers would agree Benton’s Country Ham can’t be beat. The only question is which ham to buy. Whole Hickory Smoked Country Ham Deboned and Trimmed (item HSCHDT) gives you one magnificent chunk of … Continue reading →

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Recipe: Asparagus with Smoked Ham

Posted on February 9, 2022 by Burnt My Fingers

Asparagus seems to have an affinity for smoked pork…. Bacon, prosciutto or in this case some fine Benton Ham. I added half a preserved lemon but you could also just use lemon juice. Serves 4. Ingredients: 1 lb asparagus, with … Continue reading →

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Edwards Surryano ham… it’s back (almost)!

Posted on June 29, 2017 by Burnt My Fingers

Tucked away in the regional food aisles of the 2017 Summer Fancy Food Show was something mighty exciting: an authentic leg of Surryano ham from Edwards Smokehouse of Virginia. As I’ve mentioned previously, Edwards’ main smokehouse burned down and has … Continue reading →

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Should I cook my “fully cooked” ham?

Posted on April 15, 2014 by Burnt My Fingers

This Sunday is Easter. All across the land, families will sit down to dinners featuring hams which were sold as “fully cooked” yet have been heated in a 350 degree oven according to a recipe like this one: “If the … Continue reading →

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Recipe: Country-Style Miche

Posted on October 12, 2012 by Burnt My Fingers

A miche (pronounced “meesh”) is a rustic loaf made with high extraction flour. It’s big and hearty and gets better as it ages over several days. Great for sandwiches or just eating with some good butter. Ingredients: For the levain: … Continue reading →

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Taste test: Country-Style Miche

Posted on September 29, 2012 by Burnt My Fingers

A miche is a rustic loaf made with levain and flour that has retained most of its outer coating of bran and aleurones. Its most distinctive feature is its volume: the typical miche is 4 pounds or more and spreads … Continue reading →

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Hot and not at the Winter 2018 Fancy Food Show

Posted on January 26, 2018 by Burnt My Fingers

There were several clear trends at the just-concluded Fancy Food Show in San Francisco. Coconut water and other coconut vehicles continued their march to world domination. Artisanal salt was big. There were 20 booths offering small-batch ice cream flavors, a … Continue reading →

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