Ham for the Holidays

I decided I needed a ham. You know how that is. So I went online to look for one.

My cousin Wade says Col. Newsom’s hams are the way to go, and the one I bought back when I was writing the cookbook was jim-dandy. That’s why I recommended Col. Newsom’s. But their prices are out of whack now. They want $89 for a ham.

I found a couple of interesting options. First, I looked at a Tennessee company. When it comes to ham, I like Tennessee, Kentucky, and North Carolina. I know Virginia is famous for ham, but I’ve never had any Virgina country ham that I thought was worth eating. Tennessee, I have no problems with.

The company is called Benton’s, and they have a very tempting offering. They sell two types of hams. First, relatively young hams. Second, hams aged until they get a little funky. This is what real country ham is. A ham aged six months or less is a fake. It won’t have the complex flavors and the acidity an old ham has. Benton’s sells hams aged 12-18 months. They run around 15 pounds, and they cost $65.

I thought I might give that a shot, but then I came across Scott Hams, in Greenville, Kentucky. Their hams keep winning prizes at the Kentucky State Fair and other festivals and what not. The fair is held in Louisville, which is practically the same as New York by ham standards, but surely there must be a few people there who have a clue. I called them up, and they told me their hams go a year. They said they would be happy to pack the ham the way I wanted it, which means sliced and bagged, with the hock in its own bag. The ham’s price is $48.50, and that’s a 16-pounder. You can’t beat that deal with a stick. I placed my order. I may try Benton’s eventually, regardless.

I just called them again. I was looking at their site, and they sell good Kentucky sorghum molasses. This stuff is nothing like the nasty molasses most people eat. And they’re selling it for $8.00 per quart, which is very reasonable. I put that on my order.

I just did some Googling, and I learned something interesting. The reason most molasses is no good is that it’s real molasses. The stuff they make in Kentucky is made from sorghum. True molasses comes from manufacturing by-products or something. Stuff they sweep off the floor at sugar mills. It comes from sugar cane and sugar beets. Okay, whatever. I guess what I like is actually “sorghum syrup,” although I have never heard anyone call it that.

Kentucky ham producers have gotten smart and started selling their own versions of prosciutto. I’ll bet it’s excellent.

In a couple of weeks I may have to make me a Kentucky breakfast, with fried ham, redeye gravy, cream gravy, scrambled eggs, bacon grease biscuits, and molasses and jelly. And a big glass of tea. And fried apples. And a portable defibrillator.

I gave up gluttony recently, so I guess I’ll have to find a way to make really tiny biscuits.

More

I unpacked my meat grinder, and it has no impeller! My sausage plans must wait until I can get to Northern Tool.