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Cured Ham And American Whiskey Create A Taste Adventure Cured Ham And American Whiskey Create A Taste Adventure Want to make your American whiskeys taste better? Pair them with cured ham preferably what Southerners call “country ham.” Never heard of it? Just imagine prosciutto that’s been smoked and you’re there. I stumbled onto this combination years ago while proofing the manuscript of my first book named, not ironically, “Country Ham: A Southern Tradition of Hogs, Salt & Smoke.” I was hungry and went to the fridge for some paper-thin slices of country ham, and on my desk was a bottle of bourbon likely queued for a later review. While I chewed the ham, I absentmindedly sipped a little bourbon, and instantly, the combination blew across my palate: salty, complex, lightly smoky and aged-funky ham notes commingled with the whiskey’s caramel and brown sugar flavors. Friggin’ amazing!

United statesNorth carolinaKnob creekBooker noeSteve coomesFred noeMegan brierSouthern traditionHam and american whiskeyWhiskey washBourbon classicJim beamஒன்றுபட்டது மாநிலங்களில்வடக்கு கரோலினாமிச ou ரிகுமிழ் க்ரீக்