Tennessee Cured Ham

[@draugrhessler1408]

I admire people like Mr. Rice that have made a business, struggled through all the changes and still kept their business alive. For me they represent what the United States was.In a world where it seems everyone wants the fastest, the cheapest & unfortunately are comfortable with the inferior quality, keeping a traditional business alive is an outstanding achievement. Mr. Rice & others like him are the true heroes in America. Playing with balls for millions of dollars does not make a hero.

[@draugrhessler1408]

I grew up in Nashville & I can remember one of my dad's favorite things was to go to Rice's Country Hams & get a ham for Christmas. One year he went and was talking to Mr. Rice. The subject got on politics & Mr. Rice started telling my dad how difficult the government had made it for him to sell hams. He told my dad that he had been preserving hams for years and years and knew a whole lot more than these government people. Then he gave my dad a tour of the place including the smokehouse.

[@williamallison417]

That’s badass

[@BobRooney290]

thats because the gov wants us to be dependent on them instead of farmers.

[@BronzeTheSling]

Could listen to this old guy talk all day!

[@desktorp]

A real man with a real family. A+ 100% great people

[@bigmurr725]

Great video , thank God for the wonderful people of the south preserving our heritage , the old ways the good ways .

[@YourMagicMemories]

I've eaten Rice country ham before and it's the best I've ever tasted and at age 67 I've eaten a lot of country ham!

[@theotetzlaff2731]

Man, this guy is awesome. So much heart, and a tradition worth preserving. Shame Virginia peanut hams don’t really exist anymore, but hope this is still around for a few more generations.

[@benjaminhedderly4495]

Priceless knowledge..... DON'T STOP...... PLEASE CONTINUE!...

[@carlaskillings4312]

What an interesting man, so cool the way he wants to pass on his business and knowledge to the younger generation,

[@tkguyok]

Some fried country ham, fresh baked homemade biscuits, and some syrup, honey, jelly, or jam. Yum, yum breakfast fit for a king!

[@shrimpymuscles8413]

Don't forget the red-eye gravy. We called it "coffee gravy". We also ate sorghum on our biscuits.

[@kennethcaine3402]

Great video, such a wonderful man he knows what he's doing and the number 1 thing is customer satisfaction. I watched my Grandfather cure his hams and bacon and his wonderful stuffed sausages. The aroma from his smoke house that smell from the hickory he used was so great it would make you hungry. After we had fed his hogs in the morning and took care of his cows my Grandmother would have breakfast ready, she made biscuits every meal and I have never tasted any biscuit that came close to the biscuit she made, the only other biscuit that could come close was made by my Father who had watched her make biscuits for years. I love those memories so simple but so precious.

[@toddporter9211]

I could listen to him all day, what a great man,

[@carollundin4653]

We bought our first Rices' Country Ham in 1958. Since then we've had at least one ham every year we could get them. My Dad was in the military. and when in the area, we visited the store and had a tour of his smokehouse. We've had hams shipped (sliced or whole) to Newfoundland, Hawaii, Japan, and many places in between. Excellent taste, service, and memories. We're carrying on the tradition for our children! I highly recommend you order one and start a generational tradition for your family.

[@TK-55-95]

Great to see strong traditions maintained (just ordered a whole sliced ham online, really looking forward to it).

[@Diddley-js6lf]

I grew up in East Tennessee, I absolutely Love Cured Ham. I also love Aged Beef.

[@rsmith182]

my family made country hams sausage liver pudding and scrapple, my grandma taught me all the recipes. its sad most kids today would starve to death if something were to happen glad you keeping these traditions alive

[@paulhale929]

Nothing but respect from Maine. Your the best.

[@glennbrymer4065]

Great video! Loved listening to that knowledge & experience. Great values too! Thank you for the knowkedge you are passing along.

[@gregjennings9442]

I am a native of Mt Juliet. My grandfather and grandmother had a grocery in Mt Juliet proper around the same time. When my grandfather didn’t cure a ham himself, we always had Ed Rice hams and they were always great. As an aside, I have lived in Ohio these past 14 years. When I tell the people here that we Tennesseans eat ham rather than turkey for Thanksgiving and Christmas, they turn up their noses and ask why. I tell them “because we can”. ;).

[@denisewilson8367]

And ham always tastes better than turkey anyway. But duck is a close second.

[@jomangeee9180]

@@denisewilson8367 i agree with duck! people keep forgetting turkey is a desperation food, has absolutely nothing to do with taste

[@paulatudor691]

I fry two turkeys every Thanksgiving but we have a 4 h ham also . I remember my grandma used to fry sugar cured bacon or ham with the wood stove and bake a pan of biscuits with jelly and fresh butter with a glass of fresh milk for breakfast. Good ol days. I miss that sugar cured bacon and ham.

[@sts.556]

my father did this for 40 years in Lebanon Tennessee for tucker sausage company , long gone now he was the ham and sausage guru

[@tp-gj3sc]

Best country ham you will ever eat. This family knows what they are doing. Not everyone can cure a ham. If you haven't tried one you don't know what your missing.

[@frlouiegoad4087]

Bless your family: Tennessee is a hard place to be in any business.

[@clintjohnson4947]

Man that’s some good eating right there love me some ham

[@stagefodder]

Great video, love a good, honest, USA, country ham. You folks make me proud to be an American. HAM ON!

[@whiskeyriver4322]

God Bless America!!!! The old way is not necessarily a bad way........ We need to go back to our "Roots". Peace y'all

[@motoputz3201]

yes ... our "roots" are so much more important then "safe spaces"!

[@thomaskennedy5094]

when I grew up my dad killed hogs and we salted and cured are ham just like Mr. Rice. I buy one ever year and they are great.

[@lindadillon4482]

I've searched everywhere I could find and did not find a ham prepared this manner. My family was from Arkansas and my uncle always had two building, one for curing and one for smokin the meat. It is now October and I'm going to try and reach them and order one for Christmas. I was so excited to hear him tell how his ham's are prepared. Brings back wonderful memories of the delicious hams we always had as I grew up as a child. I haven't even tried in other hams except for a Smithfield ham, in years, which it was no better than a cheap ham in the stores. So I just stopped purchasing hams years ago. Please, please continue to sell these hams. Linda from texas.

[@Pileits]

Bravo to you Mr Rice. I"m sure your hams are WONDERFUL. I wish I lived closer by so I could buy some from you.

[@emmaduncan2991]

when it comes to preparing hogs for eating, the Southern United States, kicks everyone else's ass! these folks know what to do with a pig, there is another video uploaded on youtube, which shows the entire process, from slaughter to the dinner table, highly informative and entertaining!

[@chickenwhisperer6117]

Ddd

[@denisewilson8367]

Where is that video? Who made it?

[@mkivy]

I have eaten this ham back 40 years ago! Man it was sooooo good...

[@markc2152]

My grandpa would cure/ smoke his for 2 years , it was worth the wait

[@cepuras]

Great hams,. Nice people, nice store.. I've bought their hams and kept and let them hang another year.. makes it a little more firm, my preference.. I smoke and cure my own the same way.. nice to see these traditions kept on..

[@IVIasterKush]

Thanks for sharing this. On a point of history however: Salting and hanging hams, curing both wet and dry and smoking both cold and hot, were all common in Europe and would have been well known to the pilgrim fathers and all the early colonisers. The Romans even cured hams.

[@charlesmartinmartin6087]

im a 3rd time buyer of these hams, and absolutlly the best ive ever had!

[@magicalbeer]

I have a fresh ham in my freezer from some pigs my friend raised. I'm going to this technique. Can't wait.

[@razz4040]

I live in Tennessee and love good country ham. Rice Country Ham is some of the best in the state. My granddad use to cure a ham or two every once in a while. But even he would admit his cured hams couldn't beat a Rice Country Ham. I'm going to be in Nashville in a few days. I may have to go get me one of their hams.

[@tinat.5458]

+Randy Cavin Good Luck...I always herd you have to pre-order ..there is a waiting list

[@stanmoffitt9297]

Appreciate the work and knowledge that goes into the process! I would like to do my own but to old to start now.

[@ron56pvi13]

I have been wet curing hams for years but I can't figure out how to do country hams yet. Still looking but this might just be my start- thanks.

[@whatever10902]

Thank you for your "Perspective" It is VERY good...

[@CarlPerry-k7h]

Love that country ham

[@jerushasstuff]

I love Mr Ed Rice and how his family are following their tradition. THe difference between his ham and factory made ham is that big factory manufacturers are using sodium nitrates that are carcinogenic and Mr Rice's hams are natural, safe and taste great. Mr Rice and his family just use salt and time, at least 12 months. I hope they keep going so that people know the different between real food and fake poisonous stuff they are calling food, and it's not.

[@internationaleden]

can't wait to build a smokehouse!

[@frlouiegoad4087]

1955: God still bestows his blessings upon America.

[@ivanhamlyn]

I'd love to try that ham

[@lovestory952]

awesome it looks so bloody good yum

[@NOC1TIME]

I am building a good but modest smoke house. Trying to learn as much as possible about cold smoking. I would love to visit his store.

[@tclodfelter8789]

HOW can you be around ALL THE GREATNESS...and NOT...TEAR IT UP!?? LOL There is NO WAY I could WAIT a WHOLE YEAR!!

[@dboerema]

The hog is beautiful animal gift from God.

[@indridcold4469]

This is great I'm from northeast Bama I'll be heading up to get one .

[@jws54]

You are quite a wise man for having your priorities straight., seems to me. Seems as though your Daddy laid down a good path to follow, and you, like him.

[@Mothersball]

Very nice vid,thank you and Happy Easter to you and yours from Texas.:):):):)

[@IVIasterKush]

I have to say of all the European hams The Spanish make by far the best - much better than the Italians even, and I have to say imho make by far the best hams in the world.

[@t.diddle7998]

Great dedication and detail orientation. Traditionally cured country ham is akin (in my opinion) to the great cured hams of Europe like jamon, culatella, or procuitto de Parma.

[@jaymorgan8013]

Making me hungry, and I've just eaten!

[@howardjohnson9110]

Most interesting. Thanks

[@tastyhamsandwhich]

I approve this message.

[@frlouiegoad4087]

Blessed are the poor No man is poor in God!

[@draugrhessler1408]

I talked my company into buying Rice's Country Hams for our top 25 customers one Christmas. I wanted to be the one to pick them up and meet Mr. Rice since my dad had met him several times. Unfortunately our regional manager came in that day and, never missing an opportunity to look as if he was actually doing something, he went & picked them up. I have got to go this year no matter what. I lost my job but I'll save enough for a Rice's Ham hopefully by Christmas time.

[@puffin3]

The 'beach' story makes for good crack with the tourists. The pilgrims were making salt from salt water the day they arrived. They 'cured' pretty much everything they shot/caught/harvested.

[@gregkraft7292]

I bet it's some superb country ham. I'd love to try it. Is it sold online?? Local IGA country ham is so lame.

[@kidringo1257]

I would like to work here....for now i will try this myself....until i can buy one of these next time im down that wat way from PA

[@Spanishfutbol2010]

@bottomlands agreed, Europeans have been salt curing meat for generations prior to the discovery of the New World. Us Spaniards have been salt curing our hams in mountains since the time of the Romans.

[@chrismc410]

What's the difference between VA cure and TN cure? I live in WV but born in VA and love VA cured hams. Is there a difference between them?

[@Gibson_Branch]

Just found Rice. Also, just found out he passed away on August 26, 2020. He had a good run! Rest easy old timer...

[@HounganJuJu]

actually Romans cured hams in salt... that's why prosciutto, Serrano ham, Iberico ham, capicola, and all Roman concurred, European nations did it. the pilgrims knew about dry curring from back home. it's not a new thing, it's very, very old

[@blackcitroenlove]

Many of the Caucasian people in Appalachia are of Irish and Scottish descent. Their ancestors brought those traditions with them in the late 1600s on. The Indigenous people of the area also had traditional recipes for smoked meats, which are still being done today. The use of hickory and the sweet sugar parts of these are Native, and the salting is European. I do this in my backyard in Connecticut, and I just finished a few slabs of bacon this week.

[@babuldas4432]

Daniel vera wow

[@lucascady4992]

Daniel vera Thanks Dickipedia! Try learning something on your own and sharing it like this fine old gentleman did.. Be proud of your history and heritage before it's lost forever.!

[@gru8327]

got a slab in the fridge now salt darkbrown sugar and maple syrup....60/40 salt sugar for 3 days first up to draw excess juice out. no nitrites whatsoever

[@Jaime688]

Daniel V. Don’t disrespect your elders

[@susanstorey6160]

Love country ham. I could eat it Daly .the art of making this good food will die soon .younger generation don't know what their missing .

[@DonaldRHerrod-li7ns]

Where can I buy some of this ham

[@horndog7357]

This family business is an apex of ham

[@lindajessie9125]

How do I order some

[@lindajessie9125]

Please let me know

[@backoff7659]

I lost a gold spoon fishing lure down at San Luis pass and found it two years later with a 30 lb. Red Drum hanging on it . Top that Gramps!!!! LOL

[@BlueCollarDIY]

That's the same Red I caught and released at Rollover! ;)

[@TheSilviomorraz]

excellent keep it up

[@aidarebelo]

Food is what we are used to. Im Portuguese and used to think that Portuguese or Iberic ham was the best now after been living in America for 28 years I have changed my mind. I just went back this summer and I thought it was way to salty.

[@RealityStar9]

Visit Tennessee. Have yourself some country ham, Jack Daniels and barbecue. Yum!

[@t.diddle7998]

I wonder what very thinly sliced country ham, which if prepared properly would be safe to eat without frying, would be like wrapped around cantaloupe slices? I must try it ASAP!

[@sundarpichai940]

You don't need to cook the stuff or even refrigerate it. We slice it thin and wrap it around cantaloupe slices or just have it on salads or on a cheese plate. I actually prefer a country ham to a serrano ham or prosciutto. They're basically the same thing, but the smoke on the country ham is really nice.

[@johnnywillkie7356]

This looks great, Where can I buy your hams at, do you have a website or a address?? Thanks from Alabama February 06th, 2024

[@t.diddle7998]

And think about this too: it would not be out of the ordinary (at least in an old fashioned sense) for cantaloupe to be served with country ham at breakfast (although it most commonly accompanies biscuits and gravy), which is not unlike procuitto wrapped melon that is common for a light meal in Italy taken early in the day.

[@rayoliver7244]

MY GRANDADDY HAD THE MEAT STALL WHICH IS THE BLDG. IN FRONT OF BIRCH COURTHOUSE,THE MARKET PLACE WAS WERE THE FEDERAL COURTHOUSE IS TODAY CROSSING THE RIVER FROM EAST NASH ON THE LEFT.THEY WOULD THROW CURE SALT ON THE MEAT LAYING ON THE BUCKBOARDS OFHORSEDRAWN WAGONS BACK AROUND 1921 IN NASH,TN.PEOPLE LIVED INTO THEIR 80S AND 90S THEY KEPT ACTIVE,NEVER SICK,MOONSHINE WAS THE MEDS BACK THEN!I KNOW JOHNNY JAKE'S MAYBE HAS THE BEST COUNTRY HAM IN TENN.MR. STOWBAUGH FROM DYESBURG TH. HAD THE BEST COUNTRY HAM EVER BACK 1965 TO1988 .SPEEDY OLIVER WHO OWNED SPEEDY,S GRILL IN NASH, TH @ 4TH MONROE SERVED THE BEST COUNTRY HAM BREAKFAST IN THE STATE!THE NEW YORKER @ 1978.HE HAD A BIRO BAND SAW 1945 MODEL ,CUT 4 HAMS EVERYDAY @ 35-45 LBS. EACH ,,1 YEAR HANG TIME.THE C-130HAMS TO DAY ARE FAKE,PUMPED 6 WEEKS OLD NO TRUE TASTE,SPEEDY,S SERVED 500-700 BREAKFAST EVERY MORNING NOT COUNTING 250 CARRYOUT!THAT'S HOW YOU TELL WHO HAS THE GOOD FOOD!!!MR RICE IS MAYBE THE ONLY ONE LEFT STILL DOING HAMS THE OLE TENNESSEE WAY!

[@topfeedcoco]

Pilgrims had salted hams on the voyage over; the entire age of sail was run on ham and salted pork.

[@66charbaby]

Where r u located in Tennessee. I’m from NE Alabama. I would love to get one. How much is one of the hams???

[@puffin3]

Oh ya? My mother lost her wallet when she was fishing from a row boat on a lake near Banff Alberta. A full ten years later some one called her and told her they had hooked her wallet and b/c the ID was laminated they knew how to contact her. Beat that! LOL

[@markmckeever6490]

I love my ham

[@decnijfkris3706]

a good ham keeps until you've all eaten it.... My dad salted his own hams. He ate ham in the morning, at noon and sometimes also at night.

[@Darthbelal]

I would so LOOOVE to cure hams and bacon and hang them up in my kitchen...........

[@enrique60033]

+Darth Belal is not that hard! is more of a patience to it.

[@madtaxpayer5818]

you dont hang them in your kitchen, they need a controlled enviroment

[@johnnypea5369]

It looks like this is a relatively small operation (not a major factory). How do y'all manage the USDA and FDA regulations? I hear they can be very expensive and many small operators can't afford to comply so they go out of business. Thanks for any info you can provide.

[@robertperry7022]

The biggest lie ever told is, "We're from the government. We're here to help" If you knew what the USDA did and didn't do to "insure the safety of our food" you would S_ _t your pants.

[@decnijfkris3706]

I THINK YOU DO THAT THE SAME WAY AS IN EUROPE. LOOKS TASTY.WE DID THAT AHOME AND WORKED THROUGH THE PROCES LIKE YOU DO. KEEPS ONLY TILL IT S ALL UP. HAHA.

[@mrsseasea]

can I order some ham from you, i’m from the N.W....

[@jerryodom1342]

Where is this place located in Tennessee? How can a couple hams be bought?

[@ethansterling]

How to avoid flees on the process ? Thanks

[@adameblen]

Time to go HAM

[@66charbaby]

Can you use a ham bought from store to cure it with salt, or dose it have to be fresh killed???

[@frlouiegoad4087]

To return to my Grandys day!

[@jessejmoralesjr9990]

I'm so glad happy to see such a old Wonderful good Ham Done the old fashion way. That's been more than 35 + plus year's n more. I'd would Love be able have get some few of you're Ham' s or MORE. Some how have befor Thanksgiving and Christmas From You's All PLEASE. I'd Would Really Appreciate it You's All Could Send Me The Information about how get few or MORE of you're Harm's PLEASE. It's one of the questions that I'm asking You's All as one few of my last requests befor I will die soon who even knows when that will ever happened. I have congestive heart failure I'm going Want Some good's Food's taste eat Before that happens to Me. My Sister Sherry Lebeau. Had Just passed Crossed Over this month April her service was last Week Sunday, my Sister Sherry died last week befor on Tuesday of April was second week of April. She Died from Congestive Heart failure. Same thing that I'd got have congestive heart failure as Well. I'd also hope praying God Jesus Christ grandfather n Motherearth four winds four deductions that ME MY Wife Debbie my Family will be able have Home place to live stay in befor I will die be dead. May Lord Father Heaven his son Jesus Christ grandfather n Motherearth four winds four deductions bless you and your family amen.

[@mobiussquadron]

@LiveGreenTN Mmm if that was the case whale carcasses floating in the ocean would be salt cured, instead of rotting away. The salt concentrations in natural salt water are not high enough to cure meat, with the dead sea possibly being an exception. Not to mention the fact that under the sand where the tide is, there are tons of micro organisms that are adapted to the relatively high salt content. In other words the salt does nothing to repel them, so they are free to contaminate the meat.

[@dustinanderson6527]

I'm curious how much would one of these hams cost?

[@epistte]

$60.00 plus for a whole ham. They are very salty if you are used to the typical wet cured ham.

[@LiveGreenTN]

You can contact Rice Country Hams and ask them how to do this. 12217 Lebanon Road Mount Juliet, TN 37122-2518 [phone]

[@keithsage7258]

How long do you smoke your hams?

[@frlouiegoad4087]

I am from Tennessee: So where can I purchase your product?

[@tinat.5458]

+Fr Louie Goad they are in Mt. Juliet, T.N.

[@Spanishfutbol2010]

@BOOSHBOYDOM shouldn't it be easier for you guys to get jamon iberico de bellota since you're a part of the EU? I've never been to England but everytime I order a ham online, I notice it's FAR MORE easier for a EU country to get a jamon compared to let's say...the US?

[@richardwilken2490]

What a ham sail for a lb. ?

[@AlleyCat-1]

I wish they gave more detail on how they did it. I'd like to do it when we process our pig's, get away from the faster process. The last time we had an animal processed the meat was kind of spoiled, the butcher is up & age & he doesn't have good help.

[@shawnlockett4676]

Where is this store I'm from Tennessee and I would l like to take one back to Florida

[@warpath58]

12217 Lebanon road Mt. Juliet TN. near highway 109. stop by and get one you will not be disappointed. I just ordered one, having it shipped to California. I cant wait it has been about 10 years since i had one.

[@shawnlockett4676]

John Walker thanks a lot I'm coming home to Memphis for Christmas