Kentucky Potato, Country Ham, and Sour Grass Soup

Legend has it that during the first years on the Kentucky frontier, housewives followed the cows into the region’s meadows and picked only the wild greens the cows ate to avoid poisonous plants, and no doubt one of these was the tangy sour grass (sorrel) that still flourishes throughout much of the state during the spring. Combine this with the area’s starchy Irish potatoes and exceptional aged country ham, and you simply won’t come up with a lustier soup, reminiscent of the best colonial c