Plated HamCountry ham is making a comeback in the United States and finding it's way onto restaurant menus in a variety of dishes.  The National Culinary Review recently interviewed Bob Perry, chef/coordinator for the food systems initiative, for a feature article about country ham.  Perry shared his comparisons of U.S. country ham and European-style hams, and prepared dishes using Kentucky-produced hams. Steve Patton, a photographer in the College of Agriculture, photographed Bob's dishes and those photos are featured with the article.

Click here to view and read the article.

"Reprinted from The National Culinary Review, October 2008, Vol. 32, #10 ©2008 The American Culinary Federation, Inc. All rights reserved."