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Tennessee country ham

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Tennessee country ham

Guy | Jun 3, 2003 10:54 AM

I just got home from a trip to Tennessee and in my travels found Benton's Smoky Mtn. Country Hams in Madisonville. Being ignorant of real country ham, I took up their offer to buy only a few slices. I ended up with several large (over 1/2 lb. each) scary-looking slices of ham. They advertise the hams are aged 9-10 months, slow cured using brown sugar and salt "the time tested way--the way Grandpa did it!"

So how to make best use of these? Simply fry them up and eat them? Or does something need to be done to mitigate the salt content (I have vague recollections from childhood of my mother serving a southern ham that was virtually a pure block of salt).

Thanks for any suggestions!

---Guy

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