Carolina Country Ham
Phillips Brothers in Asheboro, North Carolina, has been curing country hams since 1947. They still cure their hams the slow, old-fashioned way: hand rubbing each fresh ham with a special curing mixture, placing them in a refrigerated curing room in oak bins for 45 days, and finally hanging them in the drying and aging room for 35 days or more, where they achieve their old-time Southern flavor. We like it best on a morning biscuit, especially with red-eye gravy--ham-fat drippings mixed with black coffee--but it is also delectable on its own.