We're sampling a Southern staple that requires a bit of advance treatment.
Test kitchen intern Meaghen Chace uses a succession of different knives to trim the outermost layer of skin and fat from a cured, aged country ham ahead of a tasting for Cook’s Country. Why not just dig in right away, you ask? Much like a dry-aged primal cut of beef, the outer layers of a country ham can become desiccated and even a little funky over the long curing and drying process, and must be carefully removed before consumption for an optimal ham experience.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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