Sauteed Green Cabbage With Country Ham

Serving Size: 12

3 tablespoons unsalted butter
1 large yellow onion, sliced crosswise into thin rings
4 pounds green cabbage, quartered and cut into 1/4" thick strips
1 cupdiced country ham
salt and freshly-ground black pepper, to taste

In a large saute pan over medium heat, melt the butter. When the butter is hot,
add the onion and saute, stirring occasionally, until tender and translucent, 10
to 12 minutes. Add the cabbage and cook, stirring occasionally, until tender, 25
to 30 minutes. Add the ham and cook, stirring, 2 to 3 minutes more. Season with
salt and pepper, transfer to a warmed serving bowl and serve immediately.
This recipe yields 12 servings.

Comments: One of the most distinctive of all Southern delicacies is salt-cured
country ham. It originated in the days before refrigeration and is now produced
from corn-fed hogs in Georgia, Tennessee, Kentucky and parts of North Carolina.
The most famous of all the country hams, however, is made from peanut-fed hogs in
Virginia. Called Smithfield ham, after a small town of the same name, its
patented production-first salted, then smoked, then aged, is restricted by law to
city limits.
Comments from Roy Overton, Author of Williams-Sonoma New American
Cooking Series, The South (Time-Life Books, 2000).
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