Where to buy a real good country ham

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by High Rack, Dec 1, 2019.

  1. High Rack

    High Rack 12 pointer

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    I bought what I thought was a bagged country ham from Cracker barrel until I got the box home and found out it was a fully cooked Country ham. I know, it was a bonehead move, but a good ham nothing-less, but not what I wanted in a good cured smoked country ham.
    I did find Brownings online that has what I am looking for, cured for at least a year. Kinda limited around these parts for getting the real deal, where do you guys get your Hams?
     
  2. I send these out every year. Unless you know somebody killing hogs who knows what they’re doing I highly recommend them.

    https://www.broadbenthams.com/
     
  3. Bee

    Bee 10 pointer

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    Reckon Barney would sell us one?
     
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  4. bigbonner

    bigbonner 12 pointer

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    Uh hummmn , do you need my mailing address:)
    I can only afford Harper or Cliffty Farms hams.
     
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  5. barney

    barney 12 pointer

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    I sure wish I had one this year! It'll be a Clifty Farms this Christmas. I don't think Harper's are back in business after the fire.
     
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  6. pentail

    pentail Bacon Staff Member

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    Savoring the smoke
    I'm a big fan of Father's Country Hams
     
  7. Treat yourself man, you will 100% not regret it! I know an old man who sells his country hams for $150+ and sells all he makes every winter.

    042D3E2A-278A-40AB-BD5D-201422F0A99E.png
     
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  8. bigbonner

    bigbonner 12 pointer

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    I thought I saw a Harper in Save a Lot a couple weeks ago , It was only one ham .
    It may have been from before the fire but to me ham is not at its best until it is two years old.
    When I cured my own hams and salted/ sugar cure them down and after they aged for 1.5 to 2 years . I could cut one open and see white deposits of salt. Makes me want to get a hog to kill and make my own hams again. I also salted down my shoulders to. I would slice them for breakfast.
     
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  9. barney

    barney 12 pointer

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    I haven't cured any shoulder in years. I started canning one, and put the other in sausage from each hog. But I sure remember how good they were straight from the smokehouse!
     
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  10. bigbonner

    bigbonner 12 pointer

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    A lot of people don't salt their shoulder but I always did , they are missing out one some good eating there .
    I would put black pepper, red pepper and borax on my hams and wrap after they hung for a while and just before spring hit and re hung them to age.
    After I wrapped the shoulder and hams you would sometimes have to feel to see which was a ham and which was a shoulder. Paper would be soaked with grease from the aging ham and on the floor underneath there was most usually a grease drip spot on the floor. Opening the paper up and you would see hairy mold and some think they have spoiled but no , that mold only meant it aged good.
     
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  11. baknblack

    baknblack 10 pointer

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    I haven't tried it but, I've had a couple people tell me the ones they sell at Kentucky gun company are really good.
     
  12. 1wildcatfan

    1wildcatfan 12 pointer

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    I think they are good.
     
  13. baknblack

    baknblack 10 pointer

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    They Salt or sugar cured? I don't think much of the sugar cured ham but, I grew up on the salt cured so I think it's the only real country ham.
     
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  14. 1wildcatfan

    1wildcatfan 12 pointer

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    Salt. I think they are Keenes hams.
     
  15. JR in KY

    JR in KY 12 pointer

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    About the Red Pepper.
    My Dad always used it, said it kept the Skippers away. You know. But I have seen bugs of some sort attracted to Red Pepper. You can't leave it uncapped or they will be there.
    Barney? Bigbonner? What say you?
     
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