My wife and her father believe the Christmas meal requires a country ham. Each year, I procure and prepare one. Most years, I'll boil it and slice it. Maybe this year, I'll add some hay, based on Fergus Henderson's techniques.
A special meal requires a special ham. Two years ago, I posted a similar thread and wanted to bring it up on the new Southeast board. Who makes country ham the old way?
So far, the contenders are A.B. Vannoy in Western NC, Felt's Packing in VA, and Benton's Ham's. This year, I'll most likely choose A.B. Vannoy, since I like their story. Any other good ham curers out there in the Southeast?