Follow the WDRB Newsroom, Reporters and Anchors.More >>
Tweets from the WDRB Newsroom, Reporters and Anchors.More >>
The world's finest dry-cured hams will be the main attraction at the Brown Hotel on Friday, January 11 at 7 p.m. Col. Bill Newsom's Aged Kentucky Country Ham and the English Grill will present a one-of-a-kind 5-course dinner with cocktail pairings. Chef Laurent Geroli with the Brown Hotel shared the recipe for bacon jam.
Newsom's Smoked Cured Bacon Jam
1 pound Newsom's Smoked Cured Bacon
1-2 shallots, chopped
3-5 garlic cloves, chopped
3/4 cup brown sugar
1 1/2 cup apple cider vinegar
Black pepper, to taste
Render bacon over medium heat until crispy. Add garlic and shallots and sweat for 3-4 minutes. Add apple cider vinegar and brown sugar and cook for 15 minutes. Add salt and pepper to taste. Puree in a food processor.
Nancy Newsom Mahaffey, "the Ham Lady" and current owner-operator of Col. Bill Newsom's Aged Kentucky Country Ham, will share the story of her grandfather's 95-year-old, family-operated ham business at the event. The company gained notoriety as a favorite of the late James Beard. Mahaffey will talk about the 'lost art' of artisan ham curing and explain how she uses a 300-year-old process to hand-craft country delicacies at her Princeton, Ky. farm.
The dinner is $65 per person plus tax and gratuity. For more information or to make reservations, please call the Brown Hotel at (502) 583-1234.
For more information about Col. Bill Newsom's Aged Kentucky Country Ham, visit www.newsomscountryham.com or call (270) 365-2482.