Wes Phillips

In Search of the Perfect Cure

Wes Phillips  |  Oct 30, 2007

I was raised in Virginia, so for me, the perfect ham is a Smithfield-cured ham. I think I was 21 before I ever tasted that bland concoction sold at delis as "ham." It might be pork, but ham it am't.

COMMENTS
Ariel Bitran's picture
Submitted by Ariel Bitran (not verified) on October 30, 2007 - 12:44pm

I too have had many a ham experience. I worked at Logan Farms Honey Glazed Hams where I learned how to glaze a half ham with a blowtorch. I wish I got to use a blowtorch as a summer intern at Stereophile

Stephen Mejias's picture
Submitted by Stephen Mejias (not verified) on October 30, 2007 - 2:02pm

No blowtorches in hi-fi. Anymore, that is. Maybe you can bring back the blowtorch, Ariel.

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