Sign up for the Newsletter for year-round Kentucky adventures. Not unlike a fine wine, a good country ham can’t be rushed; it needs to age slowly and naturally. In contrast, “city ham” is usually boneless, mild tasting, with water added, meaning that the cure is dissolved in water and injected into the meat. Choose between hams, bacons, sausages and sampler platters, available for online order only. On the Country Ham Trail, you’ll find tried-and-true producers who have been in the ham business for more than 100 years. 638 Beaumont Inn Dr.Harrodsburg, KY 40330, 3854 Old Frankfort PikeVersailles, KY 40347. A culinary tradition dating back to Kentucky’s pioneer days, country ham has been elevated to a fine art in the Bluegrass State. What is a Kentucky Country Ham? Sign up for Email News & Special Offers from Beaumont Inn. As spring approached, settlers that wanted to smoke their hams would wash them then hang the hams uncovered in a smokehouse. For years, this no-frills joint has served all-you-can-eat fried fish, ice-cold beer and what many locals say is the best country ham in Kentucky. And check out our recipe for Ham Salad and other online recipes. While most Kentucky country hams is aged up to a year, we age our hams an additional year for added flavor in our non-climate controlled “aging house” behind the Inn (photo above, with Chuck Dedman), taking advantage of the natural, seasonal fluctuations of temperature and humidity. Wash ham thoroughly and soak in cold water overnight. The sausage biscuits make traveling home comfort food time. The business is located on farmland that has been in the Penn family since early 1800’s. This process takes about 24 hours. Instructions for cooking country hams are usually two ways: Bake at 500F for 15 minutes, let sit for 2hours, bake at 500F for 15 minutes and let sit for 6 hours. Remove skin. Chef Ouita Michel has created a new Kentucky classic in the Wallace Station Deli, which dishes up casual Southern staples with an elegant touch. Remove from stove, take out of water and let cool. If anyone could manage to hang on to a ham for longer than a year, then those hams are a true delight for the country ham lover. Try the house-cured ham on a hot sandwich with pimento cheese, or go for the Famous Big Brown Burger, which features country ham on a burger patty, topped with cheddar Mornay sauce – a burger so legendary, it’s on Guy Fieri’s all-time top five list. The fresh ham would be hand rubbed with the cure and allowed to “rest” with the cure on it. There are even entire festivals dedicated to it, including Ham Days in Lebanon and the Kentucky Farm Bureau Country Ham Breakfast at the Kentucky State Fair, which is known as the most prestigious ham show in the nation (yes, ham shows are a thing). Pour off water and re-cover the ham with fresh cold water. Like other specialty cured hams, a Kentucky ham is made in a specific way which sets it apart from other hams. Enjoy our ham in the Main Dining Room or Old Owl Tavern. A few things have changed since this Western Kentucky country store opened its doors in 1917, but the Newsom family’s knack for curing hams hasn’t wavered. Located in the heart of Horse Country, the Beaumont Inn is one of Kentucky’s most elegant, iconic and historic restaurants (it first opened its doors in 1919). While you’re there, pick up some of their house-made jams and syrups to slather on a ham biscuit or drizzle over your country breakfast. Owensboro may be known as the “BBQ Capital of the World,” but locals will always save room for some country ham. The longer the ham is aged, the more robust the flavor. Father’s Country Hams, Bacon, and Sausage have been made on our family farm since 1840 — cured by a method passed down from generations of the Gatton family, and hickory smoked right here on our farm the "Old Country Way!" Especially appreciated by food editors and connoisseurs, this aged ham is among the last of its kind — a “lost art” to which the commercialized methods of today cannot compare. Pat over fat side a mixture of ½ southern corn meal, and ½ brown sugar. Most country ham “cures” consist of lots of salt, some sugar (both white and brown), sodium nitrate (which was generally found as “saltpeter”) and other spices.
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