country ham– one of the many things I miss about the south! [:)]

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Originally posted by MiamiDon

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Originally posted by bill voss

OK, I give. what is it, and why?

Thanks Don. That answers the what. Now about the why…..?

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Originally posted by bill voss

OK, I give. what is it, and why?

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Originally posted by buffetbuster

lleechef-
Question for you….. Do you know it as chipped-chopped ham like in the poll or just chipped ham? I have always simply called it chipped ham. By the way, I bought a pound of it last night!

bb…There was an Isleys in Rochester and my mother bought "chipped ham" there. I never had chipped-chopped ham.

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Originally posted by scbuzz

I also like country ham with grits and red-eye gravy. But I don’t get that all that often. Too much work.

Guess what I had for dinner last night–and eat your heart out! [}:)] [:o)]

I love country ham biscuits. There is a local biscuit place near my office that serve a country ham biscuit that makes you want to write home about it.

I also like country ham with grits and red-eye gravy. But I don’t get that all that often. Too much work.

Chipped-chopped ham, from A Taste of America, by Jane and Michael Stern: talking about Pittsburgh food… "Of all the interesting things to eat, there are two Pittsburgh meals that no adventurous eater ought to miss. The first is chipped-chopped (pronounced "chip-chopped") ham. This is a strictly western Pennsylvania foodstuff that is served just like the lowliest junk food from the dime-store deli or convenience-store counter: processed ham shaved tissue thin and piled inside a burger bun or between two slices of spongy white bread. Phil Langdon, roadside archeologist nonpareil and author of Orange Roofs and Golden Arches was the first to clue us in to the delicacy, which he said connoisseurs prefer served warmed in a frying pan with melted cheese inside the sandwich."

Ham loaf: from Real American Food, by Jane & Michael Stern – "True ham loaf, we are told by Pennsylvania pals, is made with ground raw ham. But most butchers are loath to clean their grinder for one measly order. So in its stead we use cooked, sweet, city ham (not the salty stuff they eat down South). Even though it is a dish suited to leftovers and is a great way to stretch a little meat to serve a lot of people, this loaf truly honors ham. It is peppery yet sweet, with a wanton porky luxury–what we always hope Spam will taste like when we open up a can. Side it with whipped potatoes."

I love country ham simply because it’s what I was reared on. And while Benton’s is good, I prefer Clifty Farms and, best of all, Tripp’s.

Would someone tell me what "chip-chopped" ham is, and assure me that "ham loaf" is not Spam?

Finally, here’s a site that has links to some good country ham sources:

http://www.countryham.org/pages/buy.html

Good country ham is my favorite although it is difficult to find. Some of it tends to be way to saltly but good country ham is sweet, tender and delicious.

My favorite is Benton’s in Madisonville, TN. Their hams are cured anywhere between six months to 18 months. They are very good.

The Mayor, Poverty Pete, Sauceman and many others have visited this wonderful place.

https://bentonshams.com/order/index.php

Paul E. Smith
Knoxville, TN

OK, I give. what is it, and why?

lleechef-
Question for you….. Do you know it as chipped-chopped ham like in the poll or just chipped ham? I have always simply called it chipped ham. By the way, I bought a pound of it last night!

I did the same as bb, voting for Fried Country Ham. My mother came to visit me in Boston and went to the store and asked for chipped ham…….they had no clue what she was talking about.

I was pleased to see chipped ham make the list of choices, since that is such a Pittsburgh thing. But, I still voted for Fried Country Ham, which I love when I am traveling in the south.