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Ham: An Obsession with the Hindquarter Hardcover – March 1, 2010
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What this book does do, and does well, is talk about how to use ham as an ingredient in new and unexpected recipes which I really appreciate and is just what I was looking for. Typically, when ham goes on sale after a holiday, I'll purchase one or two, get them sliced, then portion them out into 1 lb packages that I can freeze and use throughout the coming months. The book lists recipes for both city hams, country hams and *fresh* ham which is a bonus since we also buy our meat in bulk and often end up with fresh ham cuts.
For example, recipes include: Jerk style Country Ham and Pineapple Tamales, Chinese Style Barbecued Boneless Fresh Ham, "Jefferson" Virginia Ham Pasta, etc. They're inventive new ways to use ham vs. just frying a steak in a skillet or chopping some up to throw in a casserole. I've really enjoyed every recipe I've made so far (5 from the book currently) and have more bookmarked as "to try".
My only quibble is some of the serving sizes. For example, the Ham Cacciatore recipe calls for a 5 lb bone-in ham and says it's for 6 servings. Even if the bone weighs a full pound (which it doesn't). that means the serving size is almost 11 oz (uncooked) of meat. But that's an easy fix with either reducing recipe sizes or increasing expectations for sizes.
I definitely recommend this book for people who are looking for new recipes that feature ham as one of the main ingredients.