I'm reviewing this new book called "Ham: An Obsession with the Hindquarter" and I'm learning so much! It's scary how much new books excite me.
I want to ask Serious Eaters about country ham. Is it as salty as people say? If I buy a 14 lb. one, will it only be good for breakfast applications? What do you use it for, outside of breakfast? What brands/retailers do you suggest?
Thanks in advance!