LOUISVILLE, Ky.—Learn the timeless traditions of crafting a Southern delicacy at “Hamcrafted: A Hams-on Workshop for the Country Ham Enthusiast,” Thursday, Dec. 8 at 6 p.m. at Copper & Kings in Butchertown.
According to a news release, the class includes a lesson on the history and heritage of country ham led by Steve Coomes, author of “Country Ham: A Southern Tradition of Hogs, Salt & Smoke” (American Palate, July 2014, soft cover, ISBN 978.1.62619.330.7, $21). A demonstration of ham curing by Kentucky State Fair award-winning curers Chris and Steve Makk, and a paired country ham and American brandy tasting will follow.
“One thing I hope to show attendees is how the area’s amazing country hams belong on the same table with the great cured hams of Europe,” Coomes said. “Part of doing that centers on learning that the best way to eat these hams is sliced paper thin and not cooked—just like Americans do with all cured European hams. And pairing that ham with Copper & Kings’ brandy will be an eye opener for all who come.”
“Country Ham” draws on the skills and stories of the South’s finest ham curers to give readers an inside look at the history and nuances of this ancient and time-honored craft of meat preservation. The book also serves as a how-to manual for all who’d like to try their hand at curing.
Brothers Chris and Steve Makk are veteran ham curers with multiple top-10 finishes at the annual Kentucky State Fair Amateur Country Ham country. The brothers will explain the challenges of making country ham at home the authentic way and guide enthusiasts through the process.
Cost for the event is $35 per person, which includes a signed copy of Coomes’ book, and the brandy and ham pairing.
For more information or to reserve a ticket, visit evenbrite.com.
If you can’t make the presentation, but would like to purchase an autographed copy of Coomes’ book, click here.
Copper & Kings American brandies are available for purchase at its visitors center, and at a wide array of retailers throughout Louisville and 28 U.S. markets.
