By Monette R. Harrell and Robert W. Harrell, Jr. ISBN 0-915442-14-0.  Copyright 1977.  Softcover with 224 pages including contents, introduction, acknowledgements, index and 20 black and white photographs and illustrations. 

With over 350 of the most delicious ham recipes, this is the most comprehensive book ever published on ham and its accompaniments. It features all the trimmings from appetizers to desserts; guides to selecting ham; cooking; carving; and serving hams from smoked and sugar-cured to Country and Prosciutto. The history of ham, its curing process and an invaluable cooking chart all round out this comprehensive manual and cookbook. Authors are ham experts from ham country in Suffolk, Virginia.