Keepin' It Salty-The History of Country Ham

Hi!  Did you know Kentucky is the second largest producer of country ham in the United States?  In fact, many say Kentucky's country ham is as legendary as its horse racing and bourbon!   

Like most great things in history, country ham has a rich foundation, dating as far back as the roman period, where the ability to preserve and store food was essential for the development of civilization.  However, the first swine didn't set hooves into the United States until the early 1500's by a Spanish explorer, and the adventure of preserving ham in the United States started soon after.  By the 1600's, ham was a staple of colonial cuisine, when the first English settlers brought razorback pigs with them when they established Jamestown.  The early settlers sold meat to other parts of colonial America and by curing the meat, it lasted longer and traveled well. And believe it or not, The United States First Family, George and Martha Washington, loved country ham so much that their workers smoked around 200 hogs a year so that they could always have country ham ready for their guests and for gifts!  During this time in history, settlers in Virginia, North Carolina, Kentucky, and Tennessee started the country ham boom in America, and what an explosion it was!  This group of states became known as the Ham Belt, producing some of the world's finest country ham.  What makes the ham belt so special is its location.  These states have the perfect seasons to produce great country ham.

            Being part of the famous Ham Belt, Kentucky has always played a large part in country ham production.  In fact, even before the birth of Kentucky in 1792, families who came to Kentucky from other states, salt cured ham out of necessity.  Before refrigeration, salt curing was the way families preserved their meat, especially pork.  Continuing into the 1940's, rural Kentucky families either cured their own ham or knew someone close by who did, and just like good neighbors are supposed to do, they helped each other to preserve ham for their families to eat.  It wasn't until the 1980's when the country ham industry was revolutionized, with a rise of as many as 35 commercial producers the year the Kentucky Country Ham Association was formed, in 1982.  Over time, that number has declined to only 8 commercial producers currently in Kentucky.  However, I think we can all agree that very few things are timeless and southern as a good country ham, and the tradition of curing country ham in Kentucky is still thriving in many ham houses across the state. 

            One example of this thriving industry, is Kentucky's famous Country Ham Trail that is made up of tried and true producers who have been in the industry for over a 100 years.  Today there are even festivals dedicated to country ham in Kentucky and the Kentucky Farm Bureau Country Ham Breakfast right here at the state fair is known as one of the most prestigious ham shows in the nation!

            Country ham can be purchased across the world due to Kentucky's rich production and while today's society enjoys an abundance of country ham whenever desired, the process of curing a delicious country ham has in many ways, stayed the same.  Just as it did with early settlers, a great country ham still takes time and can't be rushed.  It needs to be aged slowly and naturally. 

            As I stand here today, hanging in all their glory, throughout our beautiful state, are great country hams from hundreds of 4H members, each making their mark in Kentucky Country Ham History.  I am so proud to be part of that tradition! My papaw says Kentucky Country Ham is "simply the best" and I couldn't agree more!  No matter how you like it, it is always a good time to put on some stretchy pants and enjoy a delicious slice of country ham.