Cutting into a Traditionally Cured Country Ham

Our family makes traditionally sugar cured country ham using a 200 year old secret family recipe. The ham in todays video is exactly 1 year old! While we can't share that recipe on KZbin feel free to contact us with any questions about making your own country ham. The flavor is like nothing you have ever tried from the store, it is absolutely delicious!
Join our Facebook group!: / 639624823908914
Instagram: ...
TikTok @tg_appalachianways
Contact us: [e-mail]
Write us: P.O. Box 138 Lawsonville, NC 27022
#countryham #saltcured #oldfashioned

[@tammimorgan4487]

I from east Tennessee deep in the mountains. We always did hams this way.i remember going out in dead of winter and cutting slices off for breakfast. And that was in the 60s and 70s.

[@TrueGritAppalachianWays]

yes thats how it used to be done instead of slicing it all at once

[@JamesBradshaw-so8cf]

Yeah I did the same thing that was the goods days and times now every body wants to go to the store

[@curtismatsune3147]

Sadly this traditional wisdom seems to be getting lost as our increasingly consumer-focused society moves further and further away from the self-reliant way of life that should be our most treasured legacy.

[@roscoeshepard]

​@@TrueGritAppalachianWays man that fat will make some good redeye gravey!

[@michaeld2662]

My first job was as a busboy in a small mom and pop restaurant in the Smokies. You would recognize the town. Mr. Ogle would buy several of country hams from ‘the ham man’ from over in Cosby, every spring and hang them in the basement, slicing them as needed. They were delicious. Quite expensive but worth it. I now order from Benton’s.

[@ginadisbrow9324]

Im almost 60 now, but I retain a vague memory as a child visiting my great aunt and uncles' farm in the country (rural N FL) and going inside their wooden smokehouse with hanging meat and smoke. Added bonus memory: every time we visited my great aunt made hand churned ice cream. We youngsters played outside until dark and watched fireflies. Oh what simple, morally clean and fun times with nary an electronic device to babysit us.

[@patrice1966]

Every culture has their own secret family recipe for something edible. My family is of Polish descent and sausage recipes are the same way as your country ham cure recipe. Thanks for sharing your curing and preserving process for country ham. I’m sure if things keep getting worse with the economy and politics people will be turning back to the old ways of surviving like salting and preserving meat.

[@TrueGritAppalachianWays]

I totally agree!

[@catherinecampbell8540]

Amen!

[@sabinegiannamore8711]

This is what people should be doing and teaching the next generation cause you never know when shit will hit the fan.

[@hashtagprincess]

As a chinese american person, growing up american country hams were super prized. They're the closest cured ham to a traditional chinese ham, which is really hard to get in the US. Both ham types are cured using natural molds instead of sodium nitrates which gives it that amazing flavor. My parents knew a guy who knew a guy who knew a guy who was still making and selling traditional cured country hams and my mom would always buy a giant one and then use it in the most amazing soups and stews.

[@TrueGritAppalachianWays]

thats pretty cool im going to look into Chinese cured hams never heard of that

[@AV5Z4]

I’d love to have her recipes!!

[@SwansonDoggz]

Yeah I think I'd rather die than eat rotted meat.

[@bernardblack6997]

@@SwansonDoggz you need to get a better grasp on the difference between something that has been cured, and something that has become rotten. two very different things.

[@justinehyre2975]

I have my grandmother's recipe for sugar cured ham. My husband and I even made one years ago. My favorite ham!!!

[@Regina-ov7yi]

My grandparents married as young teenagers and came out of the Ozark Hills of Missouri. Originally our folks were Appalacians. We always had pigs and a smoke house. The sugar cured hams were to die for! And Granny made the best redeye gravy known to man. Appreciate your page so much as it takes me back to the old days and the old ways. Blest Be.

[@89firebird]

And I was born and raised in hog wallow Kentucky sure do miss those country hams back then y'all keep up the good work now

[@stephenalexander6721]

Im from the north. About 25 years ago in North Carolina i had the dry cured ham like yours in a couple of places. Great ham. You can't get it here. Keep on making it the way you do.

[@kennycraven2648]

Glad to see you doing traditional cured hams. Sure they are delicious.

[@dewayneleek4588]

I miss doing that kinda stuf,,all my kin folk have died I use to do that with 60 yrs old now and nobody these days want to mess with it,,so much history and pleasure gone away

[@madmh6421]

Back in the fifties, we bought out hams from olf farmer Cox. He also had an old log smokehouse with a small fireplace on each end. Mother would buy one of each. MY, but those were good hams!!! Floyd, VA.

[@mcsegeek1]

The gourmets who cure prosciutto and capocollo have nothing on you. Great work.

[@rafaelsalas2012]

Back in the 60s had a shack where he cured his ham with brown sugar made his sausage they be hard as rock but once you boil it then fry breakfast was on some many good memories of my grandparents

[@jimhammer2012]

Aint nothin finer! My grandmas cooking was the best I ever had. They always had fresh meat, veggies, and sometimes fruits and apples.

[@jaustin6201]

Salt cured in a salt box and smoked, hear in northern middle Tn, glad to see y’all keeping it going love the channel. We have a kubota l245h offset high clearance tractor like y’all’s . Don’t see them much around here.

[@SaRkAsMuSoNe-]

Looks amazing. I wish I could live in America. Somewhere peaceful. Near mountains ❤

[@Truetoself3838]

Thank you both, and God bless you and family....

[@warrenhall6577]

Beautiful hams cured the right way !

[@happymonk4206]

Naturally cured ham is best. I love a ham bean soup.

[@scottsteeves]

That looks so good. It's been a long time since I've had the real thing.

[@rickyelkins8256]

Hope to see more of those old ways of doing things , could deer be done this way so's to keep without refrigeration Keep up the good work and showing us the old ways geat job

[@razzyjr12345]

Y'all making me miss living in hill country. People just don't know what they are missing. I was a city kid that moved to the hills of Arkansas to do logging. Met Alot of wonderful people that are so hospitable best 3 years of my life! I learned so much ate some of the best food. I've described to people how things like the way ham was cured and they asked you are that it sounds disgusting. They have no idea how much more delicious traditional meats are cured or smoked in permanent smoke house preservation!

[@jenniferbaucom9769]

Loved listening to your video!

[@matthewconnor5483]

I'm trying to rediscover the old ways of curing meat. Butchered our first pigs this year. Made hams for Christmas. Currently working on making bacon.

[@Dracsmolar]

Haven’t had a piece of ham fresh sliced right after unwrapping since I was a kid visiting friends in cheatham county.

[@tommyfuller281]

My dad cured hams the same way, he would use the sacks that feed came in to wrap and hang them in the meat house along with the shoulders and streaked meat. Always a big day when he would cut the ham miss those days

[@gusdeng6082]

Was based in C'Ville Kentucky for some time. I sorely missed Country Ham. Not sold in Singapore.

[@jim_ward]

Fantastic looking country ham.

[@carolcrawford213]

This remind me of my grand daddy's old smoke house.

[@wilmabaker4500]

Oh I bet that is good,I haven't had any like that in years.❤

[@andrewingram2108]

I want that right now, finding good ham is hard!

[@jenkins2162]

Well I appreciate your secrecy, leaving me starving 😆 🤣

[@TrueGritAppalachianWays]

haha

[@paulhale929]

Beautiful.

[@jlrobwil]

Hello! I have just stumbled on your channel. I’m going to really love your channel. Please give me/us idea of how to cook the ham pieces. And please show me/us what the drying area/barn looks like. Cordially, Jen

[@TrueGritAppalachianWays]

hopefully in some up coming videos

[@russellweber3466]

This is pretty close to how country hams were cured not just in the Missouri Ozarks, but in many parts of rural Missouri. That is some fine looking swine.

[@derekburr6761]

That accent makes it authentic. Hearing that accent, I know he's perfected this by now 😄. But what's the difference between this Country ham and a Jamón ibérico? Other than $$$? And country ham means that it's supposed to be prepared like this? I know supermarkets are gonna cut corners for high productions, so typically I guess?

[@danshep69]

Looks so,good!

[@PEETY666]

Thanks!

[@TrueGritAppalachianWays]

Thank you so much ❤️

[@johnleeman5992]

Love it.

[@davidfernandez5990]

I'm from California, and that is artisan!! Beautiful work!

[@richiefrizzell171]

That ham looks great! Bet it tastes better! Going to try my hand at curing some hams and bacon. Did you smoke the ham? Enjoy watching your videos and God bless!

[@TrueGritAppalachianWays]

Nope its just salt cured, if you need any help when you get ready just shoot us an email, we can guide you through.

[@richiefrizzell171]

@@TrueGritAppalachianWays Thank you 🙏

[@theresawhightsel7163]

Sounds so good

[@Theoriginalurbanbuffalo]

Nice video!

[@garyhope3731]

That looked good, 👍🇬🇧🇺🇸

[@kennethsanders2355]

Sure looks good , making my mouth water. The only thing for me is waiting a year 😂 ! You think that method would work in Texas ? The heat don't mess around here in summer ?

[@TrueGritAppalachianWays]

I honestly doubt it, not only the heat but the humidity level plays in it as well, but it has to be cold outside for several weeks while the meat is taking salt so the meat doesn't ruin before it cures

[@snowballz7301]

Very Nice 👌

[@SugarCreekOffGrid]

Dang I was waiting on that recipe 😜

[@TrueGritAppalachianWays]

We just didn't want the recipe our for all of KZbin land to see, but if someone is willing to learn we are willing to teach/tell you how the best we can. Shoot us an email [e-mail]

[@BrooklynRedneck]

damn now i’m hungry 😂

[@bjnelson9490]

Helped my dad do this countless times. We actually used molasses instead of sugar. Let it hang 2 years if needed

[@TrueGritAppalachianWays]

I've actually thought of trying that before but always been scared too

[@RRaucina]

Costco has a Italian "country ham" for $100 with the cutting board clamp holder and a knife. Prosciutto style, the outside is very clean and hung for a year. We have been cutting on it for 3 months now. rub lard over the cut portion and cover with a cloth and keep in a room about 40-50F. I bought every USA country ham made, with various results. Hate to say this one is best so far. In many travels to eastern europe such as Croatia and Ukraine, I find thousands of them hanging in the open markets, absolutely beautiful hams that you can't bring home. What I can't figure is how the european hams all have a clean, moldless appearance and never get wrapped in paper or cloth. Maybe we should take a hint from that.

[@TrueGritAppalachianWays]

those hams go through a different curing process than ours and are washed off completely after they've had time to take the salt, me personally don't care much for that type of ham, its a different taste

[@felderup]

thought of using a drawknife for cleaning the surface?

[@haroldconover5221]

Yum 😋

[@dennisgrubbs1929]

Nice

[@DA-jw6nm]

This is country ham. Country people handle their food regardless of who will eat it. It’s why the talk funny

[@Roulandus-le-Fartere]

They is pertty hams

[@Pcsadams]

My parents were raised during the depression on farms. They raised hogs, chickens, and dairy cattle but I never saw the curing process. Do you smoke the hams after putting the rub on them?

[@TrueGritAppalachianWays]

No

[@JayBane-n9l]

Hog killings and curing meat is basically gone where I am from.just an old man from Mississippi.

[@dr.keithw.kirbyd.d.9979]

Can we order one from ya'all. The ham looked so good I could almost snell it.

[@TrueGritAppalachianWays]

sorry we just have enough for us, i wish we did have enough to sale

[@MrMcSpiff]

Kinda reminds me of cutting the outside off of dry-aged steak.

[@derekknight5069]

I absolutely LOVE country ham!!!! It looks so scrumptious!! Brother I’m coming to your house to get some!!! Umm Umm Umm fried up with scrambled eggs and cheese with some homemade taters and fried apples!!!! Ooow weee u talkin bout one hell of a breakfast there!!!! Check out new country song “Me around you” by James Harris featuring Matt Riner tell me what you think take care and God Bless

[@x13xmonkey]

Is it hung in a freezer or just hung in garage any temp?

[@TrueGritAppalachianWays]

no its hung in a tobacco barn, so pretty much same temp as outside buts its dark and dry environment

[@x13xmonkey]

@@TrueGritAppalachianWays thanks

[@death2pc]

What you ARE via what you DO, what you STAND FOR is worth its weight in platinum. You ARE far greater than you realize. Take care always. Thank You. ps: Freedom, once revoked, is never relinquished. Stay strong!

[@tonybunch543]

Curing hams is , sadly, a lost art. My grandmother knew how but the following generations didn’t do it.

[@troysarnowski5213]

This why a country boy can survive

[@TrueGritAppalachianWays]

💯

[@andreaurelius45]

...bet that would be real nice with some black eyed peas.....

[@phyllispitts6656]

Where in NC, is are your ham sold at? I’m trying hard to support local small businesses!

[@TrueGritAppalachianWays]

these are just put up for our family and friends, we dont sell to the public

[@matthewhudson8357]

What’s the vacuum sealer you’re using? And do you like it?

[@TrueGritAppalachianWays]

it an Excalibur and yes we absolutely love it

[@philliprose415]

Nothing like real country ham and hot buttered bisuits with honey!

[@alaricbrown9879]

I'm from Tennessee but live in Texas now can't find country here

[@alexisheidel6449]

What kind of vacuum sealer are you using?

[@TrueGritAppalachianWays]

It’s an Excalibur Vacuum Sealer, we have had it about 3 years now and absolutely love it. After burning through 2 or 3 food savers we had to get something a little more heavy duty amzn.to/47NBtnX

[@Lovenjoy420]

Beens that the paper is NOT the most nutritious part of the ham. Some may very much consider cutting the outer layer off, at least of the whole round. This would allow you to not eat paper, which has a lot of chemicals from processing the paper.

[@clintjohnson7023]

We used molasses instead of brown sugar

[@eddiespraker4268]

Dad and granddad always hung our hams with a heavy pice of wire to keep the mice and rats from getting to it

[@delphine88313]

I know from the ingredients on the package.I see the word " nitrate and there is another word also that starts with that" N" word ( I can't remember it).I dont buy ANY meats with those chemicals in it.I noticed my joints bother me at night from those chemicals.I try to stay disciplined in buying good quality meats and veggies because if i dont i suffer later.Now the few times i eat out im sure im eating these chemicals but i try to detox soon after.

[@TrueGritAppalachianWays]

if you read the label there's so many un necessary chemicals in everything it seems, exactly the reason we do what we do

[@delphine88313]

@TrueGritAppalachianWays EXACTLY! Most what they put in stuff gives you inflammation! I try to be very careful since I'm older now.

[@Kamunchu]

Not as refined as a iberico ham but still damn tasty.

[@Kristen11114]

I prefer salt cured personally

[@markrissi89]

I met my wife out in Arizona in 74' when we were both 15 years old. She is gone now, God bless her soul. Her family was from Winchester Virginia, her grand parents raised hogs there. One day she came to my parent''s house all excited, her Nana & Pop Pop were flying in to visit. When they came they brought the biggest suitcase I ever saw stuffed full of country ham. Nana wasn't in town for an hour before they had me sit down at the kitchen counter to eat ham and fresh made country biscuits at 3 in the afternoon - 50 years ago. I will never forget it. I come from a family of cooks, my grandparents owned a restaurant in St. Louis for 30 years. Best ham ever. I bought a SERRANO ham last year at Christmas and ate it for a month. But Nana and Pop Pop's ham was the all time best.

[@TrueGritAppalachianWays]

I love it! thats an awesome story and ham is something people around these parts have always been proud of

[@pamgraves]

Wow I’m from Winchester Va and yes we do our own meat as much as we can I get it from my cousin and it’s the best since my uncle made it when I was little

[@natenate2280]

this is what America is losing day by day, our real culture

[@edwardrichard2561]

Small world. I’m from Winchester Va. She may have known some of my mom’s family. My mom was born in 56. She went to Handley. There’s only one high school.

[@The_Vaporizer]

Cool story, I was 10 in '74 and visited grandparents in Arizona every year. Great memories of playing in a dirt lot where trucks would dump dirt in piles and we would play cops and robbers or ride our bikes there.

[@lenaphillips802]

Lots of families when I was a kid used to cure hams every fall. They were so very good. Our recipe wasn’t a secret 😊 It was 2 cups salt (non iodine) 1 cup brown sugar, 1 Tablespoon black pepper and 1 teaspoon red/cayenne pepper. Makes enough for 1 ham. I grew up a West Virginia girl ❤️

[@TrueGritAppalachianWays]

thats similar to ours but our recipe depends on the weight of the ham and, back in the day around here everyone held it near and dear and wouldn't tell a sole, then when it come time to slice everyone would compare and see whos was best

[@JodiNadeau-up3ou]

Thank you for sharing to your fellow humans.

[@Ditka-89]

You were born a poor coal miners daughters

[@Insanonaga]

Why the non-iodine, does it mess it up or something?

[@davidkoehler136]

@@TrueGritAppalachianWays I think I.m moving to WV

[@rafaelvargas1011]

The culinary history of our people and this country never cease to amaze me.

[@hendrixman1996]

regional/local cuisines and food culture are always so fascinating to me i love studying them

[@Melissa-pt2ik]

Oh I know how good it is when it’s hung up in a barn or smoke house that’s what my granddaddy called it a smoke house and I can remember him saying he would go out and check on it but the only thing is I can’t eat the ham anymore because it runs my blood pressure up. My grandparents lived in Webster county in Mississippi and back when I was a little kid the place where they lived was considered out in the sticks lol 😂 but I loved going out there and staying with them for a week or sometimes two weeks in the summer and I can remember my granddaddy milking his cows and bringing the milk to his house and I would get a cup of that milk. I’m sorry for rambling on but that was the best time of my life staying with my grandparents plus I was a granddaddy’s girl I was crazy about him and I am sure you can understand I like watching your videos because it brings back some really good memories of my granddaddy anyway I hope you have a great day and keep making your videos I really enjoy them

[@TrueGritAppalachianWays]

Im so glad we can bring back those memories, and yes both of us understand all about them grandpas!

[@ifyouloveChristyouwillobeyhim]

That's really sweet, I'm sorry you had to lose your grandparents and thank you for sharing.

[@Cutter-jx3xj]

Ive been a butcher for 36 yrs and have stood in front a meat saw for as long as I can remember. Beautiful ham and when we get them they are EXTREMELY expensive

[@lordsams]

They use to be very cheap

[@bubbaramsey9777]

When my grandpa made sausage the first came from the grinder was cooked immediately. The fire was already hot. When he sliced a ham, same thing. I do the same thing. Some of the best food ever. I’m old now but we still do a hog every year. My son will keep it going.

[@wendellgamstead4933]

One year old is good, but a two year old ham is really next level.

[@olddawgdreaming5715]

Fantabulous !!! That's a great video for sure. Done right, wrapped tight and oh so good to eat. Haven't seen a ham like that in over 70 years. Can't get meat like that in a butchershop anymore. Thanks for sharing this one with us, folks don't know what they are missing do they? Stay safe and keep having fun. Fred.

[@TrueGritAppalachianWays]

absolutely not! you cant beat a ham like this

[@deadhead4206]

I miss living in the south country ham is fire 🔥

[@grammajean1327]

My father-in-law used to butcher hogs every year until he could no longer do it. Naturally he cured the hams, shoulders, and jowls. Being a city gal, I didn't like the taste...at first. But when we were first married and in need, he gave us ham and potatoes so we would have something to eat. I found that fried potatoes and that country cured ham suited me quite well. I have not tasted anything to compare to dad's ham since.

[@TrueGritAppalachianWays]

I wish we were able to get you a piece! theres nothing like it, thank you

[@soteriamediaproductions6165]

I am originally from the great town of Smithfield Va., country ham capital (was) of the world. There was once a half dozen local companies that produced smoked country hams, and they were fairly affordable. I have since moved to Michigan for work, Smithfield foods has moved to Asia, and the town of Smithfield has turned from a farming town to a boutique town, sigh. Anyway the price and availability of that delectable staple of southern eating, here in Michigan has become unattainable. I sure miss them, they are the best.

[@UncleMikecan]

If you want to keep this art alive, you should share with others. I have “secrets” too that I have shared just to keep them alive. Loved the video and that ham looks awesome!

[@TrueGritAppalachianWays]

We are happy to share with anyone willing to learn, you can email us at [e-mail] we just didn’t want it out there for all of KZbin world to have, thanks for watching!

[@itsmehhh2611]

I live in Bristol VA and watching your videos brings me so much joy. I see hope for America. I see keepers of the best way. I see my own childhood. Thank you so very much and may the LORD allow your beautiful videos to reach millions and may you prosper without losing any of your beautiful hearts.

[@TrueGritAppalachianWays]

thank you so much

[@jonathanjones5344]

I’m just up the interstate from you. Chilhowie.

[@Ricky-oi3wv]

Amen.

[@bryanfox2735]

That’s SWEET y’all got your own butcher shop!!!💪🇺🇸🦅💯!

[@BerniPerrong]

This brings me back a lotta years! Daddy in the cellar at the slicer and Momma making Christmas candles in the kitchen with the house smelling so amazing! Thanks for bringing back that wonderful memory. Lord love you and keep you close in the new year!

[@HarryWHill-GA]

That's some fine looking ham.

[@michaelwaldrop4088]

Love country ham..redeye gravy..biscuits eggs...mighty good. I live in middle tn buy whole ham from Rices in Mt Juliet Tn...for last 50 yrs..they been there bout 80 yrs if not longer..father..son..now grand daughter running..fews places now but some ypung folks picking up from families. Rices sells hundreds a year..hang like yall a year etc..got me hungrey..might have some tomorrow. They seal pieces like you..i go through whole ham in year buy new around xmas. They ship etc..also do dmoked bacon and sausage. Enjoy watchin yall..god bless you

[@KindredHollowFarms]

We appreciate all the honest information you and your family shares. Thanks for the country ham video and passing on that knowledge. Very few people know what to do with something like that today. Heck, if it's not from the deli or out of a can and smothered in brown sugar and pineapple ham is foreign to them. Living in West Virginia country ham isn't a lost art around here yet. I do however see less and less people involved in the process. Thanks for helping to keep this alive!

[@TrueGritAppalachianWays]

yes its a sad thing for sure, hopefully future generations will start to grasp on to it

[@Ulfgarius]

Aussie here, we solved our rat problems with wire mesh cages. We do hams with a mix of saltpetre, salt and sugar. Cure and dry then smoke well. Then wrap well and store in a box of either bran or wood ashes for at least six months. BTW I love your accent!

[@TrueGritAppalachianWays]

thank you

[@jeffdawson3004]

Many many years ago my uncle had a smokehouse in his backyard on the farm . The hams rested in troughs of salt until they were ready to smoke.. we always had hams hang in the basement ready for Christmas and Easter. So so good!

[@jamestboehm6450]

As a city boy whos grandparents came from a holler in Pa, maybe i should clarify 63 yr old boy. I would love to learn the proper way of curing pork the old way. You have the knowledge that few have. Be blessed.

[@TrueGritAppalachianWays]

If you'd really like to try it shoot us an email, I'd be more than happy to teach you just dont want to put it out for thousands to know

[@jamesjohnson7720]

it's been over 60 years since I've seen or tasted a country cured ham, the ham looks good.

[@buckeyejen1076]

Oh Lawdy, there is nothing as delicious as old-time brown sugar-cured ham and red-eye gravy! 😋 ❤❤❤❤

[@johnmoore2555]

When I was young my dad put up country ham. I have such great memories. For several years I raised my own hogs but never cured one. Love y’all’s videos