Country Ham

I recently ordered a salt-cured country ham to use in the kitchen at Exchange Place.  When Papaw came over the other day, we let him help cut up it up, and as he did so, he reminisced about pig raising and ham eating when he was a boy.  He remembered one sow that he had that would sit in his lap.  He couldn't remember whether or not she escaped the knife of his father ("Pap"), who was an expert ham curer.  Pap's hams were so good that young Papaw would sneak into the smokehouse and steal hunks to eat raw.  Eventually, Pap had to put a lock on the door, at which time Papaw just found a loose board to push aside and climb through. Luckily, there was no theft involved on this day, as Papaw and Thomas got the green light to nibble away at the salty meat.  

All of Thomas's great-grandfathers (including Pap) were superb country ham curers who raised and butchered their own pigs and had their own "secret" rubs of salt, sugar, and spices to season and preserve the meat.  I am hopeful that one day Thomas will learn the skill.