4-H Country Ham Project Begins in Carroll County

"Those hams are just a drippin'!"

That's our 4-H Agent Joyce Doyle's response when anyone comes into the office and asks about how the 4-H Country Ham project is progressing in Carroll County.

Country ham has a long history in Kentucky, and the process of curing country hams is becoming a lost art to the young generations...until the recent years.  The 4-H Country Ham project started in the late 1990s in Kentucky.  This 8-month project involves taking green hams and curing them with the end product going to the Kentucky State Fair in August to be judged.


Each participating 4-Her gets two hams to cure.  The best ham goes to the State Fair, while the second ham is kept by the 4-Her.  In addition to the ham judging, 4-Hers must give a 3-5 minute speech dealing with a ham-related topic.  This year, the speech topics include "the history of country ham" for junior 4-H members and "insects that infest country hams and how to control them" for senior 4-Hers.  A combination score of the ham and speech lead to naming the Grand Champion at the State Fair.  This combination is an excellent learning opportunity for youth to prepare a show ham and improve their communication skills.

At the 2012 State Fair, over 650 hams were judged!  Judging focuses on aroma, lean-to-fat ratio, and shape.

This year is the first time the 4-H Country Ham project has occurred in Carroll County.  Before the curing process began, a ham house was built for curing.

Carroll County 4-H's Ham House (8' x 10')

On January 21, Carroll County and Gallatin County 4-Hers, and some local Extension leaders that wanted to learn as well, received their green hams to cure.  The cure consisted of only four ingredients:  salt, brown sugar, black pepper, and red pepper.  The cure is rubbed into the ham, on both the skin and meat sides, until the ham literally "sweats."  Then, the cure is packed into the crevices of the ham, in order to prevent spoilage.  Finally, the hams are wrapped in paper, placed in a ham sock, and hanged in the ham house.

Over the course of the next several months, nature will take over the curing process with the hams continuing to sweat.  In April, the 4-Hers will return to the office to get their hams out, and move on to the next step in the process.

We are very thankful for the presence of brothers Bob and Jim Froman, who have cured thousands of hams in the past.  Both gentlemen were present to share their knowledge of the process on curing day.  Check out the following pictures of the curing process:

4-Hers begin with the green hams.

 

Bob and Jim Froman working on wrapping and socking the hams.

Gene McMurry, Mayor of Carrollton, also had experience in curing country hams and was in attendance.

4-Hers looking at the many pictures of the Froman Brothers' operation.

"Those hams are just a drippin'!"

Keep a eye out for another post in April about the next step in the process!