The recipes are pretty straightforward, which is not surprising, given that most have their roots in the rustic cooking of the southern countryside. What sets them apart though is that they are also well laid out, easy to understand, and prefaced by lovely trivia and tidbits, my favorite being: “Why Mississippians have a knack with pigs’ ears, I don’t know -- but some of the best I’ve eaten have been around Jackson and Greenville, and nobody produced crustier ears than my famous friend and neighbor, Craig Claiborne!”
Ok, now how can you not want this book after a line like that? It also has some great basic information on pig parts, southern hams, and barbeque in the introduction. I found a lot to like here and I hope you do, too. If you like a little bit of pork now and then, this is simply a great resource to add to your collection. And if you love southern foods, it should be required reading!
About James VillasMore than 30 years ago, James Villas decided to devote his full attention to his palate and belly, and accepted the offer to be Food and Wine Editor of Town & Country, where he remained for 27 years in that capacity. In addition to hundreds of feature articles for that magazine, he’s written extensively for Esquire, Gourmet, Food & Wine, Bon Appétit, Life, The New York Times, and numerous other magazines and newspapers, as well as published 12 cookbooks (including The Bacon Cookbook), three literary books on gastronomy, a memoir, and a novel.
Mississippi Spice Stuffed Baked HamSpiced meat dishes abound in the Deep South, and none is more distinctive than the large spice-stuffed hams served warm or cold on buffet tables for all sorts of informal events.
Cooks might well add about half a cup of golden raisins or chopped pecans to this stuffing, but however you modify the mixture, just be sure to reserve enough to press over the outside of the ham to form a slight crust during the final half hour of baking. Naturally, you can always have a butcher bone the ham for you, but if you’ve never boned a butt or shank, all you need is a good boning knife and a bit of patience. (Boning really involves little more than carefully following the bone with the knife as you lift off the meat.)
Click here to download a PDF of the full recipe. Makes at least 12 servings
One 10- to 12-pound smoked ham butt
2 cups water
1 cup cider vinegar
3 cups crumbled cornbread
3 cups fresh bread crumbs
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
½ cup molasses
1 tablespoon Dijon mustard
2 large eggs, beaten
3 tablespoons butter, melted
1. Preheat the oven to 325°F.
2. Position the ham on a rack in a large baking pan, add the water and vinegar, cover, and bake for 1½ hours, basting several times.
3. Meanwhile, combine all the remaining ingredients in a large bowl, mix till thoroughly blended, and set the stuffing aside.
4. Transfer the ham to a work surface, retaining the liquid in the pan. Remove and discard the skin and all but about ½ inch of the fat on the ham.
Using a sharp boning knife, cut the meat from the bone in one piece, following the bone carefully with the knife. Fill the cavity of the ham with as much stuffing as necessary, re-form the ham as neatly as possible, skewer the openings shut, and tie the ham securely with butcher’s twine.
5. Reposition the ham in the pan fat side up, cover, and bake for 1 hour longer. Remove the ham from the oven again, press as much of the remaining stuffing as possible over the top with your fingers, return the ham to the oven, and bake, uncovered, for 30 minutes longer.
6. To serve, transfer the ham to a serving platter, remove the skewers and twine, and let stand for about 15 minutes before carving into thin slices and serving with a little of the stuffing.
Wine Pairing: With all the spices used in this dish it might seem that this is a tough dish to pair with wine, and in a way, it may be -- but this is a classic case where finding a complementary wine should work wonders. I’d look for a nice Grenache-based blend, with a fair amount of oak that will add some nice spice here so the wine can keep up with the dish. Try a GSM blend from Australia, or one of California’s great Rhone rangers.