After 9 months of checking on the hams every few weeks and waiting patiently, we finally decided to break into the first one we started curing back in August.

I wish cameras could take pictures with smell, the sweet buttery smell of country ham was amazing. This one came out better than I was ever expecting. Our first attempt at curing a ham tasted like a little slice of heaven.

House cured country ham served with smoked honey and buttermilk biscuits.

We made stock out of the ham bone. I wish one of my farmers had collard greens so we could cook collards and beans in this liquid gold.


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