Man, Fire, Food Season 3 Episode 6 Hamming it Up

In this episode of Man, Fire, Food season 3, titled "Hamming it Up", host Roger Mooking is exploring the delicious world of ham.

The episode starts with Roger visiting a historic smokehouse in Virginia, where he learns about the traditional process of curing and smoking ham. He gets a chance to sample some of the delicious smoked ham and is impressed with the complex smoky and savory flavors.

Next, Roger heads to Atlanta to visit a restaurant that specializes in Southern-style ham, where the ham is served with gravy, biscuits, and collard greens. He watches as the chef prepares the ham and biscuits, and gets to taste the crispy and flavorful dish fresh out of the oven.

In the third segment, Roger travels to North Carolina to visit a farm that specializes in raising heritage breed pigs for ham. He learns about the unique and flavorful qualities of heritage breed pork and gets to try some of the farm's deliciously smoked ham.

In the final segment, Roger is back in his own kitchen, where he shows viewers how to make their own ham that is cured and smoked using a simple technique. He shares tips and tricks for achieving the perfect balance of smoky and savory flavors, and demonstrates how to slice and serve the finished product.

Throughout the episode, Roger explores the rich history and varied culinary traditions of ham, and showcases the delicious and versatile ways it can be prepared. From Southern-style biscuits and gravy to savory farmhouse ham, "Hamming it Up" is a celebration of one of America's favorite pork products.