Country Ham: A Southern Tradition of Hogs, Salt & Smoke

by Steve Coomes

Few things are as timeless and southern as a country ham. Gone are the days of considering it a blue-collar staple that is too often overcooked, squashed between biscuit halves or served swimming in red-eye gravy. Today, country ham has found its place among the finest European cured meats and is served at ritzy restaurants as thinly sliced charcuterie or as a garnish on pricey appetizers. The makings of every country ham are the same--hogs, salt and smoke--but these hams undergo an aging process that is no less demanding, varied and fine-tuned than the process for aging the world's finest wines. Get the rub on the history of curing pigs in the Country Ham Belt from food writer Steve Coomes, who consults the best in the ham-making business on everything to do with this salty, southern delicacy.

176 pages, Paperback

First published June 1, 2014

Reviews

[Tammy A. Meyers · Rating 5 out of 5]

Steve Coomes delivers more than just a book about ham—this is a deep dive into Southern heritage, craftsmanship, and culinary pride. I was fascinated by how something as simple as pork, salt, and smoke can become such a refined delicacy through time and technique. The storytelling is rich, and you can feel the respect for tradition in every chapter. A must-read for food lovers and history enthusiasts alike.

[Oliver Bateman · Rating 5 out of 5]

some excellent "as told to" stories by current (as of 2014) country ham producers. this isn't going to be leisure reading for most folks, but country ham stans will find it useful.

i drew heavily on it when writing this long essay on the cultural significance of country ham:

https://oliverbatemandoesthework.subs...

[Jon Palermo · Rating 5 out of 5]

I picked this up out of curiosity and ended up learning far more than expected. The aging process of country ham is explained with great detail, almost like reading about fine wine or cheese. At times it gets a bit technical, but overall it’s a rewarding read. Perfect for anyone interested in artisanal food production.

[Isabella Ella · Rating 4 out of 5]

This book completely changed how I view country ham. What I once thought of as a simple Southern staple is revealed to be a complex, carefully crafted product with global culinary relevance. Coomes does an excellent job highlighting the artisans behind the craft. It made me want to go out and taste high, quality country ham immediately.

[Mary Longshore · Rating 5 out of 5]

Not everyone will pick up a book about cured ham, but those who do will appreciate the depth of research here. The historical context and interviews with producers add authenticity. I only wish there were more recipes or serving ideas included, but as a cultural and culinary exploration, it’s very solid.

[Amelia Olivia · Rating 5 out of 5]

Just like the subject it explores, this book is packed with flavor. Coomes writes with authority and passion, bringing the “Country Ham Belt” to life. It’s fascinating to see how traditional methods are being preserved while gaining recognition in fine dining. A great read for chefs, foodies, or anyone curious about Southern traditions.

[Lydia Ashford · Rating 5 out of 5]

This book made me appreciate country ham on a whole new level. It is far more than food it is heritage, patience, and skill. Richly written and genuinely engaging.

[lynn thomas · Rating 5 out of 5]

Steve Coomes turns a simple subject into a compelling story. The details about curing, aging, and regional traditions were especially enjoyable. A great read for food lovers.

[Lucy Parker · Rating 5 out of 5]

I never expected a book about ham to be this interesting. The history and craftsmanship behind every slice came alive on the page. Informative and entertaining throughout.

[Anderson Mary · Rating 5 out of 5]

A wonderful tribute to Southern food culture. The author clearly respects the artisans and traditions behind country ham. It left me hungry and impressed.

[Thomas Richard · Rating 5 out of 5]

A flavorful journey through Southern culinary history. I loved learning how country ham compares with famous cured meats around the world. Unique and memorable book.

[Lydia Kate · Rating 5 out of 5]

This book gives country ham the respect it deserves. The writing is warm, knowledgeable, and full of appreciation for tradition. Excellent food writing.

[James Brown · Rating 4 out of 5]

I picked this up out of curiosity and ended up loving it. There is real depth here about culture, labor, and taste. A rewarding read.

[Harry Hutchinson · Rating 5 out of 5]

Steve Coomes captures the pride and precision behind country ham production. It reads like both a history lesson and a celebration of craftsmanship. Very well done.

[Christiana Jane · Rating 5 out of 5]

Steve Coomes does an excellent job honoring the legacy of country ham. The research is strong, but the tone stays lively and readable.

[Janice Ishmael · Rating 5 out of 5]

This was a surprisingly enjoyable read. The process of salt, smoke, and aging is explained in a way that feels both accessible and fascinating. Highly recommended.

[Eleanor Williams · Rating 5 out of 5]

This book made me want to taste authentic country ham immediately. Steve Coomes brings the story of salt and smoke to life with skill.

[Theresa R. Warren · Rating 5 out of 5]

Informative, warm, and deeply enjoyable. Country Ham shows how tradition and craftsmanship can transform simple ingredients into something special.

[Karen Waiter · Rating 5 out of 5]

A wonderfully niche and rewarding read. Steve Coomes proves that even one humble food can carry a rich cultural story worth telling.

[Tommy C Wofford · Rating 4 out of 5]

.Steve Coomes makes a specialized topic feel universal. It is really about pride, patience, and preserving culture. Excellent book.

[Abigal Gabriel · Rating 5 out of 5]

I appreciated how balanced this book feels. It honors tradition while showing how country ham has evolved into something

[Kevin Frei Frei · Rating 5 out of 5]

Rich in history and full of personality. This book offers more than facts it captures the spirit of Southern food ways beautifully.

[Willie C. Hurst · Rating 5 out of 5]

A strong tribute to one of the South’s culinary treasures. The writing is inviting and the subject is unexpectedly fascinating.

[Richard Emma · Rating 4 out of 5]

Beautifully written and packed with interesting details. Steve Coomes shows how something humble can become truly refined. A great addition to food literature.

[Jane Mark · Rating 5 out of 5]

This book changed how I think about country ham completely. It is not just breakfast meat—it is a serious culinary tradition. Smart and enjoyable writing.

[Aric Kane · Rating 4 out of 5]

Country Ham is both educational and entertaining. The stories behind the makers and methods were my favorite part. You can feel the passion in every chapter.

[Lucas Mathias · Rating 5 out of 5]

A rich exploration of a Southern staple. The blend of history, food science, and storytelling makes this a standout read. I enjoyed every page.

[mark james · Rating 5 out of 5]

A fascinating deep dive into one of the South’s most iconic foods. Steve Coomes brings history, craft, and culture together beautifully. I learned so much about country ham and the people who keep the tradition alive.

[Collins Drake · Rating 5 out of 5]

Country Ham is full of surprising insight. I had no idea the aging process could be compared to wine making. Very eye-opening read.

[Lily James · Rating 5 out of 5]

A great example of how food tells a larger story. Heritage, economy, craftsmanship, and taste all come together here. Highly enjoyable.