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Country ham a favorite among 4-Hers
February 10, 2010
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February 10, 2010
Country hams are as much a part of the heritage and history of Kentucky as horse racing and the Civil War.
The southeastern United States has been dubbed the ham belt of the U.S., as a vast majority of country hams are produced in this region. The climates in these states are ideal for the production of country hams; mild winters followed by mild springs that allow the salt cure to spread throughout the ham. The summer months are warm enough to activate the enzymes responsible for the country ham flavor.
The 4-H Country Ham Program is one of the most active and rapid growing areas in the organization. This year, 570 4-H members across the state are involved in the project. Clark County boasts 28 youth ranging in ages from 9-17 carrying the project.
Steps involved in the country ham process are ham salting, ham washing and presenting a speech at the Kentucky State Fair. In addition, each 4-Her must receive six hours of subject matter training. Topics for certification may include curing of ham, selecting a ham, origin and parts of a ham, writing and developing a speech, judging hams, insect damage of hams, and developing a pictorial guide for preparing a country ham. Upon completion of the project, each youth receives a free ham.
Participants in this year’s country ham project are Kendal Bowman, Ashton Boyken, Seth Boyken, Alec Carrington, Evan Carrington, Caleb Chanslor, Nick Chism, Rachael Drumm, Travis Drumm, Allison Fink, Stefan Fink, Haley Flannery, Ivy Gapp, Faith Hughes, David Kiser, Deedee Kiser, Sarah Koenig, Taylor McCord, Katie McKinney, Ryan McKinney, Cory Parr, Baylee Pharis, Dahlia Svoboda, T. J. Svoboda, Mary Kelley Tucker, Ethan Turner, Katie Ullery and Garry Allen Taylor III.
Roy Turley is the Clark County Extension Serivce’s 4-H agent.
Copyright: The Winchester Sun 2010
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