The 4-H Country Ham Project gives youth the opportunity to learn the time honored tradition of curing a country ham. By participating in this value added project, youth also learn the process, history and science of food preservation. They also develop and practice communication skills by writing and presenting a speech at the county level and at the Kentucky State Fair.

For eight months, 4-H members throughout the state prepare their hams for the state fair competition. At the fair, hams are judged by producers and meat buyers. Hams are judged on aroma, lean to fat ratio and shape, but this is only 40 percent of the youth’s entire score. Youth must also present a speech about a topic related to the ham curing process, which counts for 60 percent of the score. From participation in the project, youth develop persistence and responsibility during the eight months they cure the hams. They learn to appreciate the value that is added to raw commodities. While the project lasts eight months, most of the time is devoted to letting the ham age. Youth are responsible for washing, trimming and applying curing mix to the ham. A second washing and curing application is done in early spring, and final preparations are done prior to the state fair. Throughout this project, 4-H’ers learn the history of country ham production, the country ham industry and criteria judges look for in a prize-winning ham.

6 Webster County 4-H members participated in the 2019 Country Ham Project. One jr youth placed 2nd overall in smoked ham in his age division.  One Sr 4-H member won 1st in speech in his age division; 1st overall in the smoked division; 1st overall in smoked and non-smoked division; and Reserve Champion over all based on Speech and quality of ham.