 | Rib Daddy’s Southern Style Barbeque, originated in September, 2003 by David and Pamela Roberts. Originally from southern Louisiana, Rib Daddy’s brings wonderful entrees and Southern hospitality to Wichita. Previously aircraft company employees, The Roberts family stepped out on faith and opened Rib Daddy’s, LLC at 11330 E. Central. “We believe that God will provide and give us our daily bread.” Rib Daddy’s staff invites you to enjoy authentic Louisiana cuisine and “Take Your Taste Buds on a Trip to the Bayou.” You can contact “Rib Daddy” and Pamela Roberts by phone at (316) 612-7427, or at their location at 11330 East Central #100, on the corner of Greenwich and Central, Wichita KS, 67206. |
Food & Drink
2007-06-01 16:32:00
A little taste of Heaven...
What are some guidelines for selecting that perfect ham?
Answer: Ham makes a terrific anchor for any outdoor barbeque or picnic. It’s large enough for a crowd – even a half ham will feed at least eight. And perhaps ham is the most versatile meat in American cuisine. It’s delicious hot, cold or at room temperature; and it’s as comfortable on your best china as it is on a biscuit. It can taste sweet or savory. And it’s one of the rare foods enjoyed equally as well at breakfast, lunch or dinner.
Traditional Southern cooking plays up the cut’s natural sweetness. Flavors often are coaxed out with sugary glazes that might include fruit juices, molasses, honey, maple syrup, brown sugar, mustard or bourbon.
For the first-time cook, however, a big ham can seem intimidating, beginning with which one to buy. A cruise through your local supplier can turn up a daunting variety of products and questions. Whole or half? Smoked, cured, fresh or country? Partially cooked or ready to eat bone-in or boneless? Ham with natural juices, ham with water added, ham-and-water products? Huh?
The USDA defines “ham” as the cut of pork that comes from the hind leg of the hog, be it smoked, cured, or fresh. Because the leg is such a well-exercised part of the body, the cut is fairly lean; most of the fat is sandwiched between the meat and the skin, and can be easily trimmed.
A “picnic ham” is not, technically, a ham, since it comes from the front leg, although it’s processed the same, and can be substituted in recipes for a cured ham.
For traditional baked ham, buy one labeled “simply ham” or “ham with natural juices”. These are wet-cured and injected with a brining solution of salt, sugar and other preservatives and flavors. Avoid anything labeled “ham – and – water product”. This translates to a ham with the most water added.
Besides glazing, boiling in a flavorful liquid is another way to successfully prepare cured hams. Many Southerners swear by Coca – cola, believing the sugary, acidic beverage flavors and tenderizes the meat. Coke also turns up in recipes for brines, and glazes.
Country ham is dry – cured, like its Italian cousin prosciutto. These delicious specimens often hail from Smithfield VA, where the legs of peanut – fed pigs are salted, hickory – smoked and aged for six months. Country hams are sold in cloth bags and can sometimes be found in a cool aisle in the market, rather than in a refrigerated case.
Fresh hams are simply a type of pork roast, and are less readily available at supermarkets, though many will carry them at specific times of the year.
Regardless of the ham you choose for the upcoming summer events, try letting a professional prepare it for you. No need to heat up the house with oven high temperatures, and it will give you more time to focus on the rest of the meal. Your guests will simply be amazed by the delicious flavor a well cured or smoked ham will have.
