MARSHFIELD, Mo. — University of Missouri Extension in Webster County is holding country cured ham workshops for youths and adults in mid-January 2022.
Before refrigeration, many Missourians cured hams and pork bellies as a method of preserving food. Country cured hams are not cooked, just preserved; the combination of salt, sugar and other spices preserves the meat without refrigeration. Country cured hams may bring back fond memories for older people but may be an acquired taste for younger people. Smoke houses were a common fixture on many farms and rural homes prior to refrigeration. The smoke houses were not used to actually cook the meat but to give the preserved hams a smoke flavor.
Ham selection and the correct amount of cure applied is key to your success when curing hams. That is why the Webster County MU Extension is offering “Country Cured Ham Workshops.” Those attending will learn how the curing and aging process works, in addition participants will learn how to smoke and prepare a country cured ham for exhibition or a meal. Many youths have opportunities to exhibit cured hams at local, district and state fairs during the summer. A country cured ham makes an excellent 4-H/FFA project and a great meal for everyone.
The workshops will be held in multiple counties in mid-January 2022:
- Cedar County, Jan. 11
- Wright County, Jan. 13
- Howell County Jan. 14
- Webster County, Jan. 15
- Texas County, Jan. 17
Those registering for the workshop should choose the day and time that works for them. Everything will be supplied and everyone will leave with a ham ready to hang in an unheated building with good ventilation so the curing process can take place. Participants will also be given instructions on the aging process and how to smoke the ham for flavor. The cost of the program is $50 per ham. The deadline to register is Dec. 23, 2021.
For details and registration, contact the MU Extension Center in Webster County at 417 859-2044.