Hamming it up around Lewis County

By CARRIE CARLSON Staff Writer

Tuesday, March 27, 2007 10:13 AM EDT

The process was necessary, said Love, because "there was no refrigeration."

The students knew a little bit about the process already. Many have participated in the curing process for several years through a 4-H country ham project.

The 4-Hers were attentive as Love talked about preparing the ham for consumption. She told the class to cut off the shank of the ham first.

"It's good to use to flavor beans," said Love of the hock, which she removed.

She also instructed the class to cut off dark portions of the ham, including any mold that may have grown on its surface.

Next, the experienced Homemaker discussed various ways to cook the meat. Some people soak the ham prior to baking, said Love. Some also coat the ham with various spices and glazes, she said. Popular preparation methods include boiling or baking the ham.

Love told students to leave skin on the ham while baking, because when the ham is thoroughly cooked, the skin will slip right off.

Love said she places her country hams in a roaster with water and slow roasts them at 300 degrees for 30 minutes per pound.

"It's not hard," said Love of the preparation process, "it just takes a little time."

Additionally, Love recommends taking a little time to slice the ham carefully and serve thin slices.

"The thinner the better," said Love as she demonstrated with an electric knife. Love called for volunteers to help slice the ham.

Next, Love showed the students how to prepare country ham salad. She mixed ground ham with mayonnaise and pickle relish.

"I'm one that doesn't measure anything," said Love as she mixed the ingredients together with a tablespoon.

Several parents gathered to watch the demonstration, they are thankful for Love's constant help with the younger generation.

"She does lots for 4-H," said one parent.

"I enjoy it," Love says humbly.

After the salad was prepared, the youngsters were called forward to sample country ham and biscuits, as well as the salad.

The ham consumed was cured by seventh grader Nathaniel Lightner, last year.

After sampling his ham for the first time, Lightner concluded that his project turned out "pretty good."

Obviously, Lightner enjoyed the project. He's back to do it again this year.

The country ham preparation project is a state-wide event, explained Lewis County 4-H Agent Sherill Bentley.

The hams are provided by the University of Kentucky, which solicits various farms and companies for donations. Students are required to pay a $40 project fee to help absorb any expenses. The fee is also used to create prize premiums and scholarships for winners, said Bentley.

This year, the Lewis County hams have been stored in Ron's IGA coolers in Vanceburg and will soon by transferred to White's in Tollesboro for the curing process.

"We would not be able to do this project without them," said Bentley of the community helpers.

In addition to curing the hams, the students must also prepare a speech for competition.

4-Hers age 13 and under must prepare a 3-5 minute speech about the history of country hams and 4-Hers above age 13 must prepare a 5-7 minute speech focusing on the marketing of country hams to fit into today's value-added or niche market.

Bentley is requiring all country ham project participants to also take part in the 4-H speech and demonstration program.

"By state fair, you should know it (the speech) very well," said Bentley.

Zach Pope pointed to his brother, Zane, and laughed, saying his brother's speech was only 52 seconds long last year. Zach, on the other hand, placed second in his age category. While the brothers may have opposite personalities, both enjoy the final results of their project -- selling their hams for pocket money.

While students dine on ham, Love is presented with a token of appreciation from the group. The youth surround her and she smiles.

Contact Carrie Carlson at 606-564-9091, ext. 272.