Home Forums Hunting & Shooting Hunter's Campfire Salt cured smoked ham ?

Can some you in the south recommend a mom and pop type place that will ship out west? Thanks in advance.

For a Ky. I'd lean toward www.broadbenthams.com . They been around a long time, win the state fair a lot & know how to ship. Not really mom & pop, but not corporate either to my knowledge.

Look around in S.W. Virginia as well.


Salivating just thinking about this subject.

I bet Corriher Meats in China Grove , N.C. would ship to you. Worth the call.

Try these folks

https://bentonscountryham.com/

Just remember salt cured ham will be salty. My dad use to make it and if you're not use to salty foods watch out, it's great in beans and lentil soups.

Boarshead 👍🏻

Got to let them hang a few yrs get the white specks in the meat

Just what you suggested. Not a big outfit but a big reputation for delicious country ham.
https://fulksrungrocery.com/order/

And another: https://www.kiteshams.com/

Both these are relatively small outfits that cure their own and I can vouch for the flavor and quality of each.

I agree with this. What I used to do is soak them for a couple days before I used them.

How do you cook them after you soak them and get some of the salt out?

I would keep it simple. I'd just slice them and have with mashed potatoes and green beans or some other vegetable.

I have bought from Vannoy for years. Just got in two packs of biscuit slices yesterday. I don’t think you can buy a better smoked ham

https://abvannoyhams.com/

Early's Honey Stand in Spring Hill, TN has about as good a reputation for good ham that I know of. Have it sliced, boil it in a skillet in water for 10 to 15 minutes. Cooks some of the salt out and tenderizes it. A staple with eggs over easy/medium around here.
Good luck,
Rick

I crave salt cured ham , fried for breakfast in thin slices …mmm

Yessir.

Parboil a slice in about an inch of water for a few minutes to tenderize and reduce the salty taste, then drain, pat dry, and fry it until the temp reaches 170 degrees or so. Don't overcook- - - - -it gets tough enough to make shoe soles if you do. Save the pan juices and add a little strong brewed coffee and simmer to make "redeye" gravy.

Ditto on Broadbent's in Kentucky- - - -I buy some ham and bacon there every time I drive by.

Oh yeah!

For a commercial ham, they're about the best around. There is an art to producing a good country ham. and Broadbents has always been known for it.

These guys. If you get a whole ham, have them slice it for you. Trying to slice a whole cured and smoked ham is a PITA.

I don’t soak or rinse my ham.
Just get a pan with a small spoonful of grease plenty hot, like damn near smoking, and fry it no more than 15 seconds a side. It’ll be tender and not too salty.

Cooking it even a bit to long will make it tough and quickly cook out any liquid leaving the salt even more concentrated.