Frequently Asked Questions

What is country ham?

Ham that has been preserved in a dry cure method (dry salt and not salt in solution). While salt is the primary curing agent, the actual cure is a combination of salt and sugar. True-blue makers of country hams guard their individual curing secrets, which accounts for the differences in flavor. After the ham has been cured in salt it is then smoked with hickory smoke and hung to age.

Why is aging so important to country hams?

Just as in good cheeses or fine whiskeys, aging intensifies the flavor. The first summer of a ham, it dries and seasons the meat. Old timers speak of "summer sweat", this occurs during June, July, and August. Hams may be aged up to three years, but we recommend no longer than two years.

Why does the ham appear moldy?

The ham curing belt is also an area of high humidity. The mold does not harm the ham and comes off easily. Wash in tepid to hot water and scrub with a hard brush.

If I have my ham sliced, how do I store it?

The first thing to remember after slicing is to scrape the ham thoroughly to remove bone marrow, then trim off the skin leaving as much fat as possible. Then depending on how rapidly the ham will be consumed you may either freeze the ham or store in refrigerator. If you freeze we recommend that you wrap each slice individually, then put in plastic bag. If you store in refrigerator we suggest that you place in air-tight plastic containers with waxed paper between each slice.

Must the ham be soaked before it is prepared?

It does not have to be, but if you wish to, then soak the ham overnight before cooking the whole ham.

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