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Pairing Country Ham with Bourbon Drams with Steve Coomes
Season 1 Episode 251
Bourbon and ham, is that a pairing you would expect? To be honest, neither did I. I’m a sucker for killing a plate of prosciutto at a dinner party, but thanks to our guest Steve Coomes, we’ve discovered a new love for country ham. When done right, the saltiness of the ham just hits all the right spots. We sit down with Steve as he talks to us about a past life as a pizza judge (yes, a pizza judge!) and then we get into hams. The diet of the pigs, curing processes, and even his professional opinion of those ham legs you see hanging inside rickhouses. I think it will surprise you. Of course, it wouldn’t be complete if we didn’t do a bourbon and ham pairing. Try not to salivate too much.
Show Notes:
- Bourbon in a Decanter: Does is go bad? https://advancedmixology.com/blogs/art-of-mixology/does-bourbon-go-bad-in-decanter
- This week’s Above the Char with Fred Minnick talks about Derby.
- How did you get into spirits writing?
- Tell us about your bourbon and ham parings.
- Talk about your culinary background.
- How do you judge a pizza?
- Tell us about the hams you brought today.
- How do you come up with the pairings?
- Are the pigs fed a specific diet?
- What is the difference in the thickness of country ham and prosciutto.
- Tell us about curing.
- What sizes do hams come in?
- What flavors are you looking for when pairing?
- How much does this ham cost?
- Where can you buy country ham?
- What do you think about hams aging in rickhouses?
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Published on 5 years, 7 months ago