History of Country Ham
Country ham is almost as American as apple pie and baseball, and it’s been around almost as long as America itself. When most people think about country ham, they often think about it being a Southern tradition. Even though it might have started out as a Southern dish, it is now enjoyed all over the world. Country ham has become a popular dish in countries like China, Spain, Germany, Italy, and France.
By the 17th century, most American farmers raised pigs, and the long shelf life of pork and salt made ham a staple in most kitchens nationwide. Country ham became a more distinct type of ham in 1926 when George A. Hormel & Company pioneered canned ham. The first official reference to country ham appeared in print in 1944, and it alluded to a method of smoking and dry-curing ham in rural regions, like Kentucky, Virginia, and nearby states.
Today, country ham refers to the way our ham is preserved rather than a specific location. Country ham is different from city ham which is wet cured after being injected or submerged with brine. Although country hams are preserved, you still have to cook them before serving. The curing process is key to getting the salty, smoky flavor of country ham, which is what so many Americans love and enjoy eating today.
If you’re looking for a truly patriotic dish to add to your spread this 4th of July, you can’t go wrong with country ham. We have tons of recipes for main dishes, appetizers, desserts, and sides you can try to feed your friends and family when they come over to celebrate America.
Another side is that country ham started many, many decades ago when curing hams and other meats was a necessity. The country ham curing process was developed because people needed a way to preserve their fresh pork in the days without refrigeration. Curing whole hams became an art, much like wagon making or quilting that was passed down from one generation to the next, with each family safely guarding their secrets.
To keep a centuries-old tradition alive, the Kentucky Country Ham Curers Association and 4-H launched the Kentucky 4 H Country Ham Project. More than eight hundred students now learn to make country hams through that program.
There are no bids for the lot at this time
Information for buyer:
1. Buyer will take possession of the ham only after the 4-H member has completed all project requirements and completed the state level judging.
2. Hams will be delivered to the buyer by the 4-H member after all project requirements have been met.
3. Buyer will receive an invoice from Barr Realty & Auction via email for the Meade County 4-H Council and must be paid prior to receiving the ham.
4. After you receive your Invoice;
Please make checks payable to Meade County 4H Council.
Mail to the Meade County Cooperative Extension Service
1041 Old Ekron Road, Brandenburg, KY 40108
Contact Deana Reed at 270-422-4958 with any billing or payment questions.
Brandenburg, Kentucky 40108
United States
Information for buyer:
1. Buyer will take possession of the ham only after the 4-H member has completed all project requirements and completed the state level judging.
2. Hams will be delivered to the buyer by the 4-H member after all project requirements have been met.
3. Buyer will receive an invoice from Barr Realty & Auction via email for the Meade County 4-H Council and must be paid prior to receiving the ham.
4. After you receive your Invoice;
Please make checks payable to Meade County 4H Council.
Mail to the Meade County Cooperative Extension Service
1041 Old Ekron Road, Brandenburg, KY 40108
Contact Deana Reed at 270-422-4958 with any billing or payment questions.