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.  However, like all other aspects of 2020, the country ham judging and speeches were altered.   Youth scheduled a specific time to safely shuck and prepare their ham for judging.  Their speeches were turned into essays.  

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.

 Six Morgan County 4-H members participated in the 2020 Country Ham Project. Even though this was an unusual time for 4-H Country Ham project, four of the Morgan County youth placed in their divisions. One division winner and a tie for second in the same division, while the other youth placed 3^rd in their division.  This was an amazing accomplishment for these four considering they had been participating in the program for the past five years.