Ham: An Obsession with the Hindquarter by Bruce Weinstein and Mark Scarbrough

    • Categories: Main course; Cooking for a crowd
    • Ingredients: fresh ham; ground cinnamon; ground allspice; ground cloves; nutmeg; maple syrup
    • Accompaniments: Roasted root vegetables; Brown rice dish
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Notes about this book

Notes about Recipes in this book

  • Chinese noodles with ham and cashews

    • lkgrover on October 22, 2020

      Good Chinese-style noodle recipe with ham, although I thought it was too salty (maybe because fresh ham, soy sauce, hoisin sauce, and commercial chicken boullion all contain salt).

  • Shirred eggs in prosciutto crudo cups

    • lkgrover on July 16, 2022

      Good baked eggs with prosciutto & fresh herbs. The prosciutto makes it rather salty. Next time I will be careful not to overlap it (to reduce the prosciutto); maybe increase the cream mixture by 1 tsp per ramekin? I baked in 4 oz. ramekins.

  • Orecchiette with sage, roasted garlic, cauliflower, and prosciutto crudo

    • lkgrover on June 25, 2023

      Delicious pasta dish, with my changes/problems as follows. Following the recipe, my garlic cloves were blackened and impossible to open. I substituted 1 tsp garlic powder. I also doubled the sage (harvested from my herb garden, so I have a huge supply).

  • Ham and potatoes Sarladaise

    • lkgrover on April 02, 2024

      Good potato dish with prosciutto. I substituted olive oil for lard. Served as a main dish with a lettuce salad.

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Reviews about this book

  • Fine Cooking

    In this witty ode to pork’s most-beloved primal cut, Scarbrough & Weinstein obsess upon ham of every ilk. There are more than 100 tempting recipes to choose from & you’re going to want to try them all

    Full review
  • ISBN 10 1584798327
  • ISBN 13 9781584798323
  • Published Mar 02 2010
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

A ham is (let us not mince words) a pig’s rear end. It’s a hefty hunk of flesh and bone, weighing in somewhere between 12 and 30 pounds. Fresh or cured, ham can be prepared in innumerable ways. And (here’s the clincher) ham is incredibly delicious--the kind of meat whose sheer scrumptiousness can entice even the most diehard vegan into having second thoughts.

In Ham: An Obsession with the Hindquarter, Bruce Weinstein and Mark Scarborough take readers on a globetrotting tour of the whole wide wonderful world of ham, from the Philippines to Spain, the Caribbean, the American South, and their own home corner of rural Connecticut (where they buy and help raise a hog of their own). Gifted raconteurs and talented cooks, the pair ham it up with a series of hilarious stories and pig out on a hundred mouth-watering recipes. Don’t miss this feast.



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