Wednesday, December 30, 2009

J'adore le jambon de pays!

Today's Tennessean has a great article about the Power of Pork:

If you believe the trend forecasters at, pork will be passé in 2010.

But in Tennessee, surely that's like calling Johnny Cash uncool, or pouring out the Jack because it's proclaimed a passing fad. Some things just can't go out of style.

And even if the bacon-wrapped craze of '09 falls apart next year, many Southern cooks will no doubt stick with tradition on New Year's when bits of smoky hog jowl flavor pots of collard greens and black-eyed peas with hopes of bringing good luck.

Speaking of pork, there's nothing I like better than quality country ham, like the country ham I recently purchased at Rice's in Mt. Juliet, TN ...

For those who don't care for country ham because it's too salty, or because it's too tough when fried, I have one word for you: Coke. Place three or four slices of country ham in a shallow baking dish and pour a half-can of Coke over the ham. Tightly cover the baking dish with foil and bake in a pre-heated 350° oven. Cook for about 25 minutes and you'll have you some tender, not-so-salty ham that'll make you want to slap your pappy, guaran-damn-teed. [Note: Do not use Diet Coke ... trust me.]

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