Country Hams

Surprising no mention of "tips" re two common complaints from the "non-enlightened (shall we say).......

A native Kentuckian, my Sister hates it...lol...maybe that s why she moved to Indiana many decades ago...No problem, it means more left for the "tradionalists"....

Red Eye Gravy Complaint: "Mine no good"
Answer: Make with strong coffee, not jus water

Toooo Salty: Merely soak slices in a plate of milk over night. Milk will extract much of the salt...Wash off milk and go do ur thing preferably in a wrought iron skillet !!

I m a little emabarssed, but I ve eaten the ham and red eye right out of the skillet... It remains relatively hot and so do the goodies therein...

I just saw yesterday that Butchers Best in Prospect has whole Father's country hams hanging for purchase near the meat counter. Good stuff, and I'm sure Jimmy would be happy to cut off the hock bone for you.

I am also wondering if any of the local pizza joints offer it as a topping.

I've never seen that, but if Tony "Boombozz" Palombino reads this, anything could happen ...

Holy Cow..........I'd be on one like that dog an' june bug thing.

I m a little emabarssed, but I ve eaten the ham and red eye right out of the skillet... It remains relatively hot and so do the goodies therein...

Exactly how I was raised and I love it that way to this very day. With lotsa grits and biscuits and taters.

Good intense red-eye gravey sopped up with nice soft home-made biscuits has crack like qualities. Yeah....right out of the skillet is fine.

Good intense red-eye gravey sopped up with nice soft home-made biscuits has crack like qualities. Yeah....right out of the skillet is fine.

Zacklee.

I've never seen Red Eye Gravy made with anything but strong black coffee, I don't think water would give you the same "punch"!

I've never seen Red Eye Gravy made with anything but strong black coffee, I don't think water would give you the same "punch"!

Zacklee.

I've never seen Red Eye Gravy made with anything but strong black coffee, I don't think water would give you the same "punch"!

Zacklee.

...anything less is downright un-Amurrikin'...

I believe Harper's (?) markets a pre-packaged red-eye gravy that one simply heats and eats, but I haven't tried it....nothing could beat homemade, right from the ham skillet!

I've never seen Red Eye Gravy made with anything but strong black coffee, I don't think water would give you the same "punch"!

I'll second that!

On another note, I used to make what I called Orange Eye Gravy. I only have made it with Clifty Farms ham.

After you've fried that lovely pig's haunch, loosen up the pan bits and squeeze in a juicy orange. Reduce a bit to soppin' consistency and mop up with biscuits. Citrus and cured pork fat.......

Hello,

One common complaint re Hams is , "too salty"..............
Hope Ridge Farm offers a low salt edition.....they must be doing some thing right which the "Blue Ribbons" suggest....maybe Simon Kenton left the 'recipe'....
____

Hope Ridge Farm has a secret



By JANNA MILLER, Kentucky Agricultural News



The formula Hope Ridge Farm Meats of Mays Lick uses to cure its low-sodium country hams is called “Daddy’s Best-Kept Secret.” The only people who know the secret are proprietors Mike Gifford and Janice Barnett, and they’re not telling.



The retail establishment opened in April and recently joined the Kentucky Proud farm marketing program. Hope Ridge is “the business that will fulfill a dream of producing a product that this family has been perfecting for years,” Gifford said.



Gifford has 25 years of experience curing hams. At Barnett’s urging, he set out to produce a ham with an internal salt content of less than 4 percent. He worked for years to perfect the process and accomplished his goal a few years ago.



Hope Ridge’s hams have been tested by the University of Kentucky and found to have a salt content far less than typical cured hams. Hope Ridge also produces reduced-sodium bacon and low-fat sausage.



When family and friends bragged about the taste of the reduced-salt ham, Mike was encouraged to compete at the Kentucky State Fair. In 2004 he submitted his ham in the noncommercial division and came away with the Grand Champion award. Mike’s hams have won numerous awards in other divisions at the 2004, 2005 and 2006 state fairs.



The business will provide a market for hog farmers and serve as an incentive for them to produce more hogs and for other farmers to go into hog production. Hope Ridge Farm Meats is the only business in a 50-mile radius that will cure, cook and sell ham to the community.



Hope Ridge also sells pork loin, jowl bacon, ham to fry, seasoning meat, and other deli luncheon meats. All meat products produced are available year round.



Hope Ridge Farm Meats wants to provide the local area with a retail market for authentic traditional Kentucky food products. The health-conscious consumer will find a product that has “down on the farm” taste that is also low in salt and fat.



Hope Ridge Farms, 5104 Mason Lane, Mays Lick, is open Monday through Saturday, 10 a.m.-6 p.m. Hope Ridge may be contacted by telephone at (606) 763-6866 or by e-mail at hoperidge@yahoo.com.

ope Ridge’s hams have been tested by the University of Kentucky and found to have a salt content far less than typical cured hams. Hope Ridge also produces reduced-sodium bacon and low-fat sausage.

I look forward to tasting it but it country ham is salty, that is part of the appeal isn't it?

Yes.....I guess it s the degree of "saltiness".....
...as the saying goes, "it s not what you do so much, - it s how you do it"...

ope Ridge’s hams have been tested by the University of Kentucky and found to have a salt content far less than typical cured hams. Hope Ridge also produces reduced-sodium bacon and low-fat sausage.

I look forward to tasting it but it country ham is salty, that is part of the appeal isn't it?

Just to follow up. After doing a country ham tasting, we decided on the Father's ham. As Tom said, Morris Deli cooked, deboned and beautifully sliced the ham for us. It was a HUGE success. It had a great flavor and wasn't as salty as many hams that we have had. We served it with Plehn's butter buns but most people just walked by the plate and grabbed a handful! Thanks for all the suggestions.