The 4-H Country Ham Project was created to show how meat is preserved before there was refrigeration. The project begins in early January and ends in late August. The uncured ham, or green ham, is applied with a cure mixture containing black pepper, red pepper, paprika, salt and brown sugar to the outer surface of the ham. The cure is then absorbed through the hams throughout the winter months. The hams are unwrapped, cleaned and rehung in the spring to continue their summer sweat. This is where they will develop their unique flavor. The hams do not require refrigeration and the participants have successfully cured a ham. 

In 2018, Whitley County had 3 participants that cured hams and traveled to the Kentucky State Fair to present a speech on the 4-H Country Ham Project. For the 2023 program year, our numbers have increased to 6 youth participants and 6 adult participants. The country hams will be cured in Whitley County, hung in the ham house to begin their process of curing and travel to the Kentucky State Fair to be judged in August of 2023. 

While learning about how to cure a country ham, youth will give a 3-5 minute speech at the Kentucky State Fair on the history of the country ham and how it became a part of Kentucky's food heritage.