Country Ham Pizza

July 21, 2007

I just had some reheated pizza for lunch. It was “Quattro Formaggio with Prosciutto,” or, as I would have called it many moons ago,”four cheeses with country ham.” I grew up eating country ham. My grandfather would kill hogs in late fall, rub the hams with a sugar and salt mixture, and hang them up to cure in the family smokehouse. Even though it was called a smokehouse, he never smoked meat, nor did most East Tennessee families.

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