When the mornings get a little colder and the leaves begin to turn, I start to look for fun recipes to cook indoors. My good friend, David Roberts, of Community Q had mentioned to me some time ago about a recipe he had been given for rehydrating a country ham, cooking it in pickled peach juice, and then baked and glazed. Growing up in Virginia, I learned at an early age to love true country ham. After relocating to Atlanta, I learned that when folks around here talk about country ham they are usually talking about spiral sliced, honey baked ham. I suppose a honey baked ham has its place in the world, but it is in no way a countryham. Country ham is salty enough to make you run for a glass of water if you are unprepared, and it has the texture of a good prosciutto. The new king of country ham is Alan Bentonand it's no mistake that he sells country hams and prosciutto (as well as the best bacon in the country - just look at any gourmet restaurant menu these days and you will see his name.) So, I asked Dave for a copy of the recipe, and I was pleased to see that it was a depression era recipe that had been handed down from a grandmother. Any recipe that has almost 80 years on it and comes from a grandma is worth playing with. So, I set out to find a true country ham. Continue reading Rehydrated Country Ham Recipe here..