Man, Fire, Food Season 3 Episode 2
Hamming It Up
Today it's all about Roger's favorite animal - the pig. He's hamming it up at some of the country's best suppliers of cured, smoked and aged pork. Roger heads to Edwards near historic Jamestown, Virginia to visit Sam Edwards, a third-generation "ham master" who pays tribute to old world Europe with his cured, smoked and aged country hams. Roger also stops by Benton's delicious Smoky Mountain Country Hams in Madisonville, TN., where Allan Benton has turned the dry curing of ham and bacon into a culinary art.
3 - 13Spring Celebration in KentuckyJun. 20, 2014- 3 - 12Playing with Fire in New EnglandJun. 20, 2014
- 3 - 11Fireplace FeastsJun. 20, 2014
- 3 - 10Wilderness CookingJun. 20, 2014
- 3 - 9West Coast RoastsJun. 20, 2014
- 3 - 8Carnivore's Cookout in CaliforniaJun. 13, 2014
- 3 - 7Mud and Steel in New MexicoJun. 07, 2014
- 3 - 6Small Packages, Big FlavorsJun. 07, 2014
- 3 - 5Global Flavors of TexasJun. 07, 2014
- 3 - 4Fiery Mexican FeastJun. 07, 2014
- 3 - 3Carolina 'CueJun. 07, 2014
- 3 - 2Hamming It UpJun. 07, 2014
- 3 - 1BBQ SandwichesJun. 01, 2014
