The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Country Ham and Apples, a Classic Combo

Country Ham and Apples, a Classic Combo
Photo by Kip Dawkins

This dish is a balance of four ingredients that Virginia produces very well. The country ham is produced by Jim Kite, a friend of my father’s. Kite cures his ham with salt and sugar, so it’s a nicely sweet shaved ham, not your traditional super salty ham, and you can pair it with something salty like peanuts without overwhelming the dish. Local Hubs peanuts are just a top-notch, extra-large, quality peanut. The Albemarle Pippin apple is crunchy, rich, and fully flavored, reaching its peak sugars in mid-winter. As for maple syrup, most people might not realize that Virginia encompasses the southern border for maple tree cultivation. Howard County produces a maple syrup that will definitely compete with anything from Vermont. In this dish, the maple vinaigrette is nice and sweet, and it counterbalances the ham and peanuts and the crunchy apples. It all works very well together.

Virginia Country ham, Albemarle Pippin Apple, and Peanut Salad with Maple Vinaigrette 

Mentioned in this post: