My experience in the 4-H Country Ham Project  

My first year was 7 years ago.  I was amazed at the number of kids that would take part in this adventure.  After the first couple of years I became friends with youth across the state. The first thing I learned was what kind shape to look for in a champion ham, which is a teardrop.  Then, I learned how to salt my ham. The items would be salt, sugar and citric acid mixture.  After salting the ham I learned it needed to be in a cool environment for eight weeks to let the ingredients absorb into the meat for a more natural flavor.   We washed our hams in a modified chicken washer. It was a chain full of hooks that the hams were placed on and went in the pressure washed.  

The hams were placed in a special type of netting called a sock and hung on a metal rack called a tree. After learning how to put it in the sock I was taught to tie the open end.  I hang it on a metal rack called a tree.  When the tree was filled with hams the staff would roll it on a rale suspended from the ceiling to what they call a smoke room.  The hams are smoked using real hickory wood chips for a naturally smoked flavor.  We oiled our hams and the better of the two hams were put it in a Clifty Farm box to be taken up to the state fair for the judges to look at.  I put the other ham in a similar box to be taken home to my family to enjoy the great taste and texture of a well processed ham. YUM! Smell my ham cooking!  I have become a better speaker and have learned many skills while doing the country ham project. I have won awards at the state level with my ham. This has given me confidence. Thank you to my 4-H Agent and the State 4-H office for this opportunity it has made a difference in my life it has made me a better speaker.