Long before foodies began pigging out on prosciutto, the buttery ham that has become the darling of culinary aficionados, America had country ham. Here in the South, we turned our noses up at that stuff in the deli case with signs proclaiming it was country ham. Sure, both come from a pig, but true country ham is legendary, an art handed down by generations of those knowing the right way to cure it and patiently wait for it to reach ham nirvana.
While it’s still possible to find uncooked country ham, it’s far easier to find it cooked and just as yummy with its salty, exquisite taste. Deli hams and those unappealing canned hams should tuck their curlicue tails and make a run for it when country ham enters the scene.
We’ve always loved country ham on our biscuits, in our omelets or as a side to fried eggs and hash browns. But as we celebrate Country Ham Month – no doubt you have this marked on your calendar – consider pairing it with mushrooms and grits. It may just become your new food addiction.
Mushrooms in cream are surely one of the world’s great gastronomical inventions. And when a little dry-aged country ham and a bit of fresh thyme are added to the mix, the result is a dish with a lovely autumnal fragrance and depth of flavor that enhances even the mildest of fungi. The combination is the perfect way to bid farewell to the all-too-brief season for chanterelles. If you missed out on chanterelles, use your favorite fresh mushrooms. This recipe is too good to wait until next season.
In this recipe, the country ham and mushrooms are spooned over sautéed grits cakes, but they’re also lovely over buttered toast or as a sauce for pasta. A nice big splash of sherry finishes the sauce, if desired.