Country ham is making a comeback in the United States and finding it's way onto restaurant menus in a variety of dishes. The National Culinary Review recently interviewed Bob Perry, chef/coordinator for the food systems initiative, for a feature article about country ham. Perry shared his comparisons of U.S. country ham and European-style hams, and prepared dishes using Kentucky-produced hams. Steve Patton, a photographer in the College of Agriculture, photographed Bob's dishes and those photos are featured with the article.
"Reprinted from The National Culinary Review, October 2008, Vol. 32, #10 ©2008 The American Culinary Federation, Inc. All rights reserved."