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.
@@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.
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.
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
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.
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.
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.
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.
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.
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 ❤️
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
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
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
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.
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.
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.
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.
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.
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!
Glad I found y'all. Bringing back fun memories of all the neighbors coming on hog killing day. Fun times are something we should never forget and always try to make others memories. Thank y'all again.
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
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!
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!
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.
I would so much love to have y'all's recipe for doing a ham this way. My mom told me her dad, my grandfather, did this when she was young. I would love to learn his ways. I never met my grandfather. He past away before I was born. He died of colon cancer. My mom always told us of her childhood memories. She always loved going to the smokehouse and cutting a peice of ham off to eat. She said that was the best thing she ever ate.
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.
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.
Saw you guys on with Greg when you went down to visit them. You two have a great channel. Keep keepin it old. The kids today, maybe not so much in the homestead way of life, are forgetting everything me and my sisters and brother enjoyed growing up, because they don't go to the extra trouble to keep it alive. They LOVE that cream corn me and their mom and gran ma put up out of my garden at Thanksgiving, and that Hickory Nut cake it took me HOURS to pick up, crack and pick out the nuts for. And you know what, when me and their gran ma are gone, they'll never have them again. So sad. Their loss. That's how I see it. Any way, you guys have a great way of life. Keep turnin out these videos. Those of us that don't get to live it, sure enjoy watching you do it. Thanks for sharing.
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!
We are happy to share with anyone willing to learn, you can email us at hello@thelawsonfarm.com we just didn’t want it out there for all of UA-cam world to have, thanks for watching!
My family is from piedmont of NC, spent summers there on the tobacco farm and watched my grandfather hang his hams in a small wood tool shed. OMG! That was the best, cracker barrel could only dream about achieving that level of goodness.
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
1556: when my momma and daddy fried up country ham they added coffee to the dripping’s for a gravy and it was so good!! First time I watched you guys was today. Thoroughly enjoyed! Keep the videos coming😊
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.
My daddy (borned in 1925) grew up on country ham, and the "city" kids that had white bread and sweet ham for lunch would trade it for daddy's country ham and cat head biscuit! I can eat salt cured country ham about once a year just too salty. Thanks for sharing! Stay safe, and God bless
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!
I'm a first-timer coming across videos. This is the first one. Thank you for the upload, sharing something decent wholesome and educational. Just subscribed
My brother in-law had one that looked like that I told him it was fine just needed cleaning up.he looked at me like I was crazy he threw it away.cant wait to show this to him.😂 I love country ham red eyed gravy,grits and biscuits.i could eat it fried till I had a stroke 😂😂I love it that much.my grandpa when I was a kid would cook that very meal with sliced tomatoes right from garden my granny didn't cook alot he did it mostly pa would say minie couldn't boil water when they got married.❤
I am from North Carolina and what you have shown on your show , my dad and our family have done the there ham the same way. My family is gone on now and we don’t do it any more. But that’s the good old ways
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.
We've got 2 hams done this way hanging in the tobacco barn right now in East Tennessee. Did our hogs last March so time is getting close. Stony Ridge also has video on butcher and hams ect. Good Job Guys 👍🏼
Definitely one of the best things you can eat! An acquired taste and many people don't like the taste and saltiness but I grew up eating it and love it. And now that I'm in Tennessee I have access to really good ham all the time.
Just caught this video. Love it. I'm retired and live in Nevada but I grew up in Indiana and had many friends in Kentucky (Glascow, Bowling Green and Lake Cumberland area). When traveling back home we'd always stop at these mom and pop general stores in log cabins. These stores always had these gunny sacks hanging from the ceiling with salt cured country hams. Of course I always bought a ham and they were great. This was back in the 60's and 70's and I still eat country hams today. I get my hams from "Burgers' Smokehouse" in California, MO. My freezer is packed with vacuum sealed country hams. Thanks for the exciting video. I'll be looking out for your videos from now on.
I just stumbled across your channel and man, does this bring back memories. My grandfather used to cure hams like this every year. There's nothing like home-cured county ham.
My father and grandfather made smoke cured hams. Same technique as the regular cured ham except they used a cold smoke while the ham was curing. After about four months +/- we had the best smoke cured hams. They made hams every month so we always had a supply of hams. Picnics and hind quarters were always smoked and cured.
Inject them with a brim for about 4 weeks.. .. but l would take your beautiful ham any day of the week... it looks so beautiful... Must love and appreciation from Australia.. God Bless you all
I remember seeing my grandmother and grandfather curing their own hams and cleaning them just like in this video. Those center slices with that rosy pink meat looks delicious!
My mom's side grew up in Waverly, TN. Country ham was always a staple for holidays, and sometimes Sunday meals. I was born in Nashville, but spent a lot of my childhood in Waverly. We always came back with country ham and sorgum molasses. Country ham and biscuits with pan gravy and a side of greens with fatback was always a great meal on a cold day. I remember an ex gf went with us to Waverly for a catfish fry, and was amazed that she had to pick the bones out of the fish. She asked me "what kind of country bumpkin bs is this?"
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
My stepdad was from Memphis and we would go up from New Orleans to visit his family around Xmas time and Big Momma would make the same thing for breakfast, a slab of country ham eggs how you wanted and fresh biscuits with homemade fruit jam jarred from berries collected in the summer. Never had a finer breakfast since.
Well my family did ham that way. The only difference in the hanging was wires hanging onto pipes. The pipes were suspended not touching any walls. No problem with rats. Also when you butchered the Hogs did you make any scrapple. We always did when we butchered boy that was a meal after that. You brought back some good memories thank you
awesome thank you, we never made scrapple I think that was more of a northern thing, never seen anyone around here make it but up around Penn. i've seen it
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.
We did country hams when I was growing up . We did a sugar cure and smoked them a bit before putting them in paper bags and hanging them for a year. Two years even better.
I learned a lot watching your video, growing up in Michigan not far out of the city don't know of anyone doing this. Thanks for taking us thru the process, great job
I still make country ham here in Arizona. Having grown up with the process and the product, it will be passed down to my family. Mine are dried in a converted freezer made into a drying chamber. 50 degrees F and 80% relative humidity. Dried for two years.
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
Awesome! I was born and raised in Middle Tennessee, and until I get into my later teen years, I didn't even know that that there was ham other than this!
Well this brings back memories for this Alaskan hillbilly. I still have family that cure ham this way in Hancock county Tn. I can smell it just watching it! God bless from Seward Alaska.
I always remember a ham hanging in my Grandma’s garage! She would fry it up for us and put it on some fresh biscuits, and Man that was the best breakfast ever!
Thank you so much for this video. Being a city guy, I didn't get the cured thing. My wife comes from Ky where her family cured hams. As I told her of your video, she was nodding the whole time. Now I know!
That's some Fine Looking country ham!!! I can literally smell it from here ,down in north Alabama!!! Keep up the Good work and we will keep watching you...
Many years ago we cured hams and sides of bacon. Alot of times mom would boil the ham. We did use saltpetre in the rub and that helped turn it red. My favorite was the front shoulder.
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.
thats pretty cool im going to look into Chinese cured hams never heard of that
I’d love to have her recipes!!
Yeah I think I'd rather die than eat rotted meat.
@@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.
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.
I love it! thats an awesome story and ham is something people around these parts have always been proud of
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
this is what America is losing day by day, our real culture
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.
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.
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.
yes thats how it used to be done instead of slicing it all at once
Yeah I did the same thing that was the goods days and times now every body wants to go to the store
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.
@@TrueGritAppalachianWays man that fat will make some good redeye gravey!
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.
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 ❤️
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
Thank you for sharing to your fellow humans.
You were born a poor coal miners daughters
Why the non-iodine, does it mess it up or something?
@@TrueGritAppalachianWays I think I.m moving to WV
The culinary history of our people and this country never cease to amaze me.
regional/local cuisines and food culture are always so fascinating to me i love studying them
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
They use to be very cheap
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
Im so glad we can bring back those memories, and yes both of us understand all about them grandpas!
That's really sweet, I'm sorry you had to lose your grandparents and thank you for sharing.
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.
One year old is good, but a two year old ham is really next level.
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.
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.
thank you so much
I’m just up the interstate from you. Chilhowie.
Amen.
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.
I wish we were able to get you a piece! theres nothing like it, thank you
it's been over 60 years since I've seen or tasted a country cured ham, the ham looks good.
I miss living in the south country ham is fire 🔥
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.
I totally agree!
Amen!
This is what people should be doing and teaching the next generation cause you never know when shit will hit the fan.
What a great thing to see; people raising and preparing their own food as a family.
Oh Lawdy, there is nothing as delicious as old-time brown sugar-cured ham and red-eye gravy! 😋 ❤❤❤❤
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!
thank you
Glad I found y'all. Bringing back fun memories of all the neighbors coming on hog killing day. Fun times are something we should never forget and always try to make others memories. Thank y'all again.
thank you!
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
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!
Wonderful to see that some of the ole ways are still in use 😁😁😁😁😁😁😁
That's some fine looking ham.
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!
Country ham was always a staple of thanksgiving and Christmas.
I have my grandmother's recipe for sugar cured ham. My husband and I even made one years ago. My favorite ham!!!
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
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.
absolutely not! you cant beat a ham like this
I would so much love to have y'all's recipe for doing a ham this way. My mom told me her dad, my grandfather, did this when she was young. I would love to learn his ways. I never met my grandfather. He past away before I was born. He died of colon cancer. My mom always told us of her childhood memories. She always loved going to the smokehouse and cutting a peice of ham off to eat. She said that was the best thing she ever ate.
That’s SWEET y’all got your own butcher shop!!!💪🇺🇸🦅💯!
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.
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
I'm glad to see the tradition continue. Me and my family love cured country ham. Thanks for the video
Beautiful. I am 68 and recall y daddy done this. I will try.
My family was from west Virginia. Yall alot of people had to preserve there hams and all meats. Glad to see yall preserving the tradition
thank you
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.
Saw you guys on with Greg when you went down to visit them. You two have a great channel. Keep keepin it old. The kids today, maybe not so much in the homestead way of life, are forgetting everything me and my sisters and brother enjoyed growing up, because they don't go to the extra trouble to keep it alive. They LOVE that cream corn me and their mom and gran ma put up out of my garden at Thanksgiving, and that Hickory Nut cake it took me HOURS to pick up, crack and pick out the nuts for. And you know what, when me and their gran ma are gone, they'll never have them again. So sad. Their loss. That's how I see it. Any way, you guys have a great way of life. Keep turnin out these videos. Those of us that don't get to live it, sure enjoy watching you do it. Thanks for sharing.
Love me some country ham! My Mom and Dad cured their hams this way....we lived in Western NC mountains.
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!
We are happy to share with anyone willing to learn, you can email us at hello@thelawsonfarm.com we just didn’t want it out there for all of UA-cam world to have, thanks for watching!
My family is from piedmont of NC, spent summers there on the tobacco farm and watched my grandfather hang his hams in a small wood tool shed. OMG! That was the best, cracker barrel could only dream about achieving that level of goodness.
you got that right! i dont eat that fake food at cracker barrel! lol
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
Beautiful. God bless you guys.
1556: when my momma and daddy fried up country ham they added coffee to the dripping’s for a gravy and it was so good!! First time I watched you guys was today. Thoroughly enjoyed! Keep the videos coming😊
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.
My daddy (borned in 1925) grew up on country ham, and the "city" kids that had white bread and sweet ham for lunch would trade it for daddy's country ham and cat head biscuit! I can eat salt cured country ham about once a year just too salty. Thanks for sharing! Stay safe, and God bless
I'm from west jy and we did it same way when I was a kid . The best hams ever good job keep up the tradition
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!
yes its a sad thing for sure, hopefully future generations will start to grasp on to it
I'm a first-timer coming across videos. This is the first one. Thank you for the upload, sharing something decent wholesome and educational. Just subscribed
My brother in-law had one that looked like that I told him it was fine just needed cleaning up.he looked at me like I was crazy he threw it away.cant wait to show this to him.😂 I love country ham red eyed gravy,grits and biscuits.i could eat it fried till I had a stroke 😂😂I love it that much.my grandpa when I was a kid would cook that very meal with sliced tomatoes right from garden my granny didn't cook alot he did it mostly pa would say minie couldn't boil water when they got married.❤
I am from North Carolina and what you have shown on your show , my dad and our family have done the there ham the same way. My family is gone on now and we don’t do it any more. But that’s the good old ways
Love that you are teaching us how to do all this … It’s Amazing!!! Thank you!!!🥰❤️
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.
We've got 2 hams done this way hanging in the tobacco barn right now in East Tennessee. Did our hogs last March so time is getting close. Stony Ridge also has video on butcher and hams ect. Good Job Guys 👍🏼
and i thought we were the only ones that hung them in a tobacco barn haha
Definitely one of the best things you can eat! An acquired taste and many people don't like the taste and saltiness but I grew up eating it and love it. And now that I'm in Tennessee I have access to really good ham all the time.
Just caught this video. Love it. I'm retired and live in Nevada but I grew up in Indiana and had many friends in Kentucky (Glascow, Bowling Green and Lake Cumberland area). When traveling back home we'd always stop at these mom and pop general stores in log cabins. These stores always had these gunny sacks hanging from the ceiling with salt cured country hams. Of course I always bought a ham and they were great. This was back in the 60's and 70's and I still eat country hams today. I get my hams from "Burgers' Smokehouse" in California, MO. My freezer is packed with vacuum sealed country hams. Thanks for the exciting video. I'll be looking out for your videos from now on.
Food brings people together like nothing else.
I just stumbled across your channel and man, does this bring back memories. My grandfather used to cure hams like this every year. There's nothing like home-cured county ham.
thank you and you're absolutely right
My father and grandfather made smoke cured hams. Same technique as the regular cured ham except they used a cold smoke while the ham was curing. After about four months +/- we had the best smoke cured hams. They made hams every month so we always had a supply of hams. Picnics and hind quarters were always smoked and cured.
Glad to see you doing traditional cured hams. Sure they are delicious.
Family traditions and recipes are best to everyone’s heart. We pass on from kin to kin.
Thanks.
Inject them with a brim for about 4 weeks.. .. but l would take your beautiful ham any day of the week... it looks so beautiful...
Must love and appreciation from Australia..
God Bless you all
Thank you for the video, y'all are keeping the old way alive, good information.
I remember seeing my grandmother and grandfather curing their own hams and cleaning them just like in this video. Those center slices with that rosy pink meat looks delicious!
Thanks for sharing! I've always heard of Country hams and City hams, it's very nice to learn how it's cured and made. Thanks!
I've never seen this process! That's so cool! Thank you for showing us! ❤
Good to see you keeping the tradition of curing country ham. It looks great.
Hey guys, love your videos. That ham looked nasty but I know how good it is. Good luck to you and yours. From the bootheel of Missouri.
My mom's side grew up in Waverly, TN. Country ham was always a staple for holidays, and sometimes Sunday meals. I was born in Nashville, but spent a lot of my childhood in Waverly. We always came back with country ham and sorgum molasses. Country ham and biscuits with pan gravy and a side of greens with fatback was always a great meal on a cold day. I remember an ex gf went with us to Waverly for a catfish fry, and was amazed that she had to pick the bones out of the fish. She asked me "what kind of country bumpkin bs is this?"
The gourmets who cure prosciutto and capocollo have nothing on you. Great work.
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
My stepdad was from Memphis and we would go up from New Orleans to visit his family around Xmas time and Big Momma would make the same thing for breakfast, a slab of country ham eggs how you wanted and fresh biscuits with homemade fruit jam jarred from berries collected in the summer. Never had a finer breakfast since.
Well my family did ham that way. The only difference in the hanging was wires hanging onto pipes. The pipes were suspended not touching any walls. No problem with rats. Also when you butchered the Hogs did you make any scrapple. We always did when we butchered boy that was a meal after that. You brought back some good memories thank you
awesome thank you, we never made scrapple I think that was more of a northern thing, never seen anyone around here make it but up around Penn. i've seen it
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.
It’s like Italian and Spanish cured ham . And it’s freaking good . The mold gives the taste . It like tasty 😋
Thank you both, and God bless you and family....
I might could eat this one! Most of the time it’s too salty for me, but that looks delicious . Loved seeing this part of the final results.
We did country hams when I was growing up . We did a sugar cure and smoked them a bit before putting them in paper bags and hanging them for a year. Two years even better.
I learned a lot watching your video, growing up in Michigan not far out of the city don't know of anyone doing this. Thanks for taking us thru the process, great job
They don't do this in Michigan
I still make country ham here in Arizona. Having grown up with the process and the product, it will be passed down to my family. Mine are dried in a converted freezer made into a drying chamber. 50 degrees F and 80% relative humidity. Dried for two years.
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
That looks exceptional. Man, it must taste mind-blowing.
Sweet memories ...I remember our little smokehouse ...hams hanging while we're putting fresh hams on the salt bench ...it is a dying tradition
I never made any country ham but what you two made really looks good and I sure like to eat it.
Awesome!
I was born and raised in Middle Tennessee, and until I get into my later teen years, I didn't even know that that there was ham other than this!
Same here!
Aint nothin finer! My grandmas cooking was the best I ever had. They always had fresh meat, veggies, and sometimes fruits and apples.
Well this brings back memories for this Alaskan hillbilly. I still have family that cure ham this way in Hancock county Tn. I can smell it just watching it! God bless from Seward Alaska.
Wow, thats looks amazing. Thanks for sharing.
Beautiful hams cured the right way !
Much love from the Shenandoah!
I always remember a ham hanging in my Grandma’s garage! She would fry it up for us and put it on some fresh biscuits, and Man that was the best breakfast ever!
I LOVE country ham. My wife won't eat it.
Those ham slices are gorgeous 💯
So cool! Really nice to see the process👏
This is how my grandmother used to make it, and I can’t find it anywhere else😎💯
Good to see traditions are alive and well
We like how y'all do things. Great flick.
It doesn't get any better than that.
Old school. Best school
My mouth is watering man that looks good keep up good work
Thank you so much for this video. Being a city guy, I didn't get the cured thing. My wife comes from Ky where her family cured hams. As I told her of your video, she was nodding the whole time. Now I know!
Alrighty..looks great Andy. time for a biscut video Megan. 😀
That's some Fine Looking country ham!!!
I can literally smell it from here ,down in north Alabama!!!
Keep up the Good work and we will keep watching you...
thank you!
I'll bet that tastes a lot better than the usual store bought ones too.
Many years ago we cured hams and sides of bacon. Alot of times mom would boil the ham. We did use saltpetre in the rub and that helped turn it red. My favorite was the front shoulder.