by Bruce Weinstein and Mark Scarbrough
Stewart, Tabori & Chang, $29.95
In this witty ode to pork’s most-beloved primal cut, Scarbrough and Weinstein obsess upon ham of every ilk. From rarefied dry-cured imports like Culatello di Zibello and Jamón Ibérico to down-home country hams and popular wet-cured varieties like Honey Baked, the authors delight in it all. Start cooking the book with their recipe for Roasted Fresh Ham with a Maple-Spice Glaze. If you’ve had only cured hams, this luscious roast is a revelation. After that, let your appetite guide you where it will: perhaps toward Asia for vinegary Filipino Twice-Cooked Pork, or to Kentucky for Fried Country Ham Steaks with Red-Eye Gravy. There are more than 100 tempting recipes to choose from, and you’re going to want to try them all.