Country Ham
Welcome to the Country Ham Project!
The 4-H Country Ham Project is a hands-on educational experience that teaches youth the traditional process of curing and aging country hams, while also developing life skills such as responsibility, record-keeping, and public speaking.
Here’s a brief overview of the project:
What It Involves
After signing the project contract and paying the fee of $75, participants receive two raw hams in the winter and learn how to:
- Cure it using a salt spice mix
- Age it over several months in a controlled environment
- Prepare it for judging by washing and oiling the Hams
🎤 Public Speaking Component
In addition to the curing process, youth are required to:
- Research a topic related to country hams (e.g., history, nutrition, food safety)
- Prepare and deliver a speech at the Kentucky State Fair.
- Answer questions from judges to demonstrate their understanding
Important Dates:
- Contract with payment due on December 5th.
- Ham Cure Day
- Wash Day
- Final Wash, Oiling, and Speech Preparation
- Competition at the KY State Fair
Speech Topics 2025-2026
Juniors (Born 2012-2016)
The difference between wet and dry-cured hams.
Grocery stores throughout the Southeast sell wet- and dry-cured hams. Discuss the differences between wet cured (aka city ham) and dry cured (aka country ham), including differences in how they are made, flavor differences, and how they are stored.
Seniors (Born 2007-2011)
The Science of curing and aging country hams.
Discuss the science of curing and aging country hams, including the purpose of salt, sugar, and nitrite; what happens during aging (aka the summer sweat), and why country hams do not need refrigeration.