Granddaddy's Ham & Peaches, Reimagined: Charred Peach & Country Ham Tartines
Growing up in Atlanta, the peak of summer meant one thing: juice-down-your-chin peaches. I remember sitting on the porch with my granddaddy while he sliced salt-cured ham right off the bone. We'd eat those deeply savory, salty ribbons alongside the sweetest peaches you ever tasted. It was a raw, perfect childhood memory. This tartine is my way of honoring that memory while bringing a bit of my Charleston fine-dining training into the mix. I take those same summer peaches, but give them a quick char on the grill to coax out a caramelized depth. That smoky sweetness marries beautifully with shaved country ham, sitting on a bed of tangy whipped buttermilk ricotta. A little kiss of chili-spiked sorghum syrup ties the whole thing together. What makes this special to me is how it bridges my past and my present—it's pure heritage with a chef's touch. My tip for you: Don't stress if you can't find country ham; a good prosciutto works in a pinch. And if you're feeling adventurous, rub your grilled sourdough with a raw garlic clove before slathering on the ricotta!
Featured Recipe
Charred Peach & Shaved Country Ham Tartines with Whipped Buttermilk Ricotta
When I was a boy in Atlanta, granddaddy would slice salt-cured ham right off the bone, and we'd eat it alongside fresh, juice-down-your-chin summer peaches. This lunch tartine elevates that raw childhood memory into something elegant. The salty, deeply savory country ham meets the caramelized sweetness of charred peaches, balanced by tangy whipped ricotta and a kiss of chili-spiked sorghum.
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Timeline
Ingredients
- 1 cup whole milk ricotta(strained if very wet)
- 2 tbsp whole buttermilk(well-shaken)
- 4 thick slices sourdough bread(cut from a rustic loaf)
- 2 tbsp olive oil(divided)
- 2 large firm ripe peaches(freestone preferred)
- 4 oz thinly shaved country ham(like Benton's or a good Virginia ham)
- 2 tbsp sorghum syrup(can substitute dark honey if needed)
- 1 tsp Calabrian chili paste(adjust to preferred heat level)
- 1 tsp apple cider vinegar(unfiltered)
- 1/4 cup fresh mint leaves(torn right before serving)
- 1 pinch flaked sea salt(for finishing)
- 1 pinch black pepper(Mentioned in Step 1, not listed in ingredients.)
Instructions
- 1
In a medium bowl, whisk together 1 cup whole milk ricotta and 2 tbsp whole buttermilk until incredibly smooth and airy. Season with a small pinch of black pepper. Set aside. This buttermilk tang is crucial for cutting the richness of the ham we will add later.
5 min
Tip: If your ricotta is grainy, run it through a food processor for 30 seconds before adding the buttermilk.
- 2
Place a large cast-iron skillet or grill pan over medium-high heat and allow it to get screaming hot. We want a hard, fast sear on our bread and fruit to get those beautiful bitter char notes without turning the peaches to mush.
5 min
Tip: Let the pan preheat dry. You will know it is ready when you can feel the heat radiating from an inch above the surface.
- 3
In a small bowl, stir together 2 tbsp sorghum syrup, 1 tsp Calabrian chili paste, and 1 tsp apple cider vinegar. This sweet, fiery, and tangy glaze is the chef's touch that brings the whole salty-sweet balance into sharp focus.
2 min
Tip: Sorghum is earthy and complex, but if you must use honey, add just a tiny pinch of salt to the glaze to compensate.
- 4
Brush 4 thick slices sourdough bread evenly with 1 tbsp olive oil. Place them in the hot skillet and toast until charred and crusty on the edges, about 2 minutes per side. Transfer to a wooden serving board.
4 min
Tip: Press down gently on the bread with a spatula to ensure even contact with the hot iron.
- 5
Slice 2 large firm ripe peaches into thick wedges. Toss them gently with the remaining 1 tbsp olive oil. Place them cut-side down in the same hot skillet for just 1 to 2 minutes per side, until they pick up a beautiful blistered char but still hold their shape.
4 min
Tip: Do not move the peaches once they hit the pan until it is time to flip. They need uninterrupted contact to caramelize.
- 6
Smear the whipped ricotta generously over the charred sourdough slices. Layer on the warm, blistered peaches. Drape 4 oz thinly shaved country ham like delicate ribbons over the top. The ambient heat from the peaches will just slightly melt the fat of the ham. Drizzle the sorghum-chili glaze over everything, then garnish with 1/4 cup fresh mint leaves and 1 pinch flaked sea salt. Serve immediately.
5 min
Tip: Do not cook the country ham. Cured ham gets tough and overly salty if applied to direct heat. Let it warm up naturally on the tartine.
Chef's Notes
Every Southern kitchen relies on the magic of sweet meeting salty. Country ham is a magnificent ingredient, but it commands respect—it is intensely salty and deeply porky. By pairing it with high-summer peaches and a dairy element that leans sour rather than just creamy, you create a lunch dish that feels both historically rooted and completely modern. It's sunshine on a plate.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.