251 - Pairing Country Ham with Bourbon Drams with Steve Coomes

Bourbon Pursuit

Bourbon and ham, is that a pairing you would expect? To be honest, neither did I. I’m a sucker for killing a plate of prosciutto at a dinner party, but thanks to our guest Steve Coomes, we’ve discovered a new love for country ham. When done right, the saltiness of the ham just hits all the right spots. We sit down with Steve as he talks to us about a past life as a pizza judge (yes, a pizza judge!) and then we get into hams. The diet of the pigs, curing processes, and even his professional opinion of those ham legs you see hanging inside rickhouses. I think it will surprise you. Of course, it wouldn’t be complete if we didn’t do a bourbon and ham pairing. Try not to salivate too much.

Show Notes:

• Bourbon in a Decanter: Does is go bad? https://advancedmixology.com/blogs/art-of-mixology/does-bourbon-go-bad-in-decanter
• This week’s Above the Char with Fred Minnick talks about Derby.
• How did you get into spirits writing?
• Tell us about your bourbon and ham parings.
• Talk about your culinary background.
• How do you judge a pizza?
• Tell us about the hams you brought today.
• How do you come up with the pairings?
• Are the pigs fed a specific diet?
• What is the difference in the thickness of country ham and prosciutto.
• Tell us about curing.
• What sizes do hams come in?
• What flavors are you looking for when pairing?
• How much does this ham cost?
• Where can you buy country ham?
• What do you think about hams aging in rickhouses?