In Search of the Perfect Cure

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.
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Ariel Bitran's picture

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

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

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