The Easter Collection
How you doin’? I love the flavor and texture of old-fashioned smoked hams. Last year I bought a commercial brand ham and it was so “pumped” with water and chemicals that there was relatively little ham to taste after cooking, and relatively little actual ham flavor. Yes, they’re easier to cook, but if you’re cooking for compliments—forget it!
There are hams and then there are Benton’s Smoky Mountain Hams. They’re a little pricey and take a lot of time and effort, but they’re well worth it. Simple stated, Allan Benton produces great American hams.
Now, you might have noticed in the name of this post that this recipe is part of The Easter Collection. We’re posting this one a week early to allow time for you to order, receive and prepare this special ham. So, go… order it now. We’ll wait.
I wanted to do justice in the preparation to match the effort that went into it at the Benton smoke house. Benton’s Smoky Mountain Country Hams are slow cured using salt, brown sugar and sodium nitrite. They are typically aged 9-10 months, although they do sell hams that are a year and older. This time-honored practice dates to colonial days when the preparation and preservation of meat was a way of life. Allan Benton has upheld the traditional dry-curing process to produce world class country hams and bacon. A Benton’s ham weighs in at between 16 and 18-pounds. You can also purchase bacon and other cuts of ready-to-cook hams on their website at www.bentonscountryhams2.com.
How to make a whole, bone-in Benton’s Country Ham
Preparation for the whole ham Allow a good 6 or 7 days to do it right. Hey, you only live once, right?
Benton’s Smoky Mountain Country Hams
2603 Hwy. 411 North
Madisonville, Tennessee 37354
Phone: (423) 442-5003
Hours: Monday - Saturday: 8:30am 5:00pm
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