By Uditha Devapriya With input from and photographs by Manusha Lakshan The social and cultural history of Buddhist temples in Sri Lanka has been the object of study for well over a century. Far from receding into a world of their own, these temples occupied a prominent place in the world around them. Buddhist monks […]
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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!
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