Eat Country Ham Month
That’s right. You heard correctly.
Eat. Country. Ham.
If you’re wondering whether I like country ham or not…I love it. So much so in fact, when I realized what this month was about my initial thought was, “shouldn’t this be November?“, but then remembered I’m in the minority with my stance on turkey.
SPOILER: I can’t stand it. *except when my partner’s mother makes it because there’s a lot going on there*
But back on track with the country ham because I learned a LOT:
- Virginia is famous for their country ham
- it’s dry cured with a mix of salt, sugar, nitrate as well as other spices
- most are hardwood smoked (Hickory & Red Oak are common)
- it can be left to age from three months to upwards of three years
- the majority are cured in family owned and operated facilities
- there is a Ham Belt
- Kentucky, North Carolina, Tennessee, and Virginia
- this whole time I was thinking of honey baked ham
So it might of taken me a bit to work through my confusion since I truly thought we were talking about honey baked ham (
don’t know why), but it all came together. Even though I don’t live in the ham belt I’ve still had my fair share of country ham- normally during breakfast at a good diner.
Do I recommend it? Absolutely. Give it a shot and share your thoughts since I’ve been told it’s a bit of an acquired taste.