comscore Fix up Southern-style ham to go with buttermilk biscuits | Honolulu Star-Advertiser
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Fix up Southern-style ham to go with buttermilk biscuits

  • CRAIG T. KOJIMA / STAR-ADVERTISER

    Tim Wong places pieces of country ham into a skillet. The ham can be simmered in water or heated with a sprinkling of brown sugar.

  • CRAIG T. KOJIMA / STAR-ADVERTISER

    Alex Wong rolls out the dough, mixed by his father using chilled ingredients. It’s a simple combination of flour, leaveners, shortening and buttermilk.

  • CRAIG T. KOJIMA / STAR-ADVERTISER

    Dough should be cut by pressing the cutter straight down. Don’t twist.

  • COURTESY WONG FAMILY

    Ava Wong passed on the art of making her Tennessee-style country ham and biscuits to her sons, Tim and Tom. Tim has taughtthe breakfast tradition to his son Alex. Ava Wong died in 2006.

  • CRAIG T. KOJIMA / STAR-ADVERTISER

    Tender buttermilk biscuits are the perfect pairing for country ham, a robust style of cured pork that the Wong family orders froma smokehouse in Missouri.

When Tim Wong of Manoa makes a good breakfast, he cooks what his mother, Ava, would prepare for him: country ham and buttermilk biscuits. Read more

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