Country ham is king in states like North Carolina, Virginia, and Kentucky that make up the "ham belt," — and no, that's not ...

Country ham is dry-cured by covering it in salt, then aging it for several months. The "ham belt" regions — Kentucky, North ...

The day before, preheat oven to 300 degrees. Put the ham, 1 quart water, shallot, carrot, garlic, bay leaf, and thyme sprig in a medium cast-iron casserole with a lid. Bring to a boil over medium ...

Opened in 1964 on East Davis, Tom's Meat Market moved to its current spot on South East Street in 1978, and has operated ...