How To make Georgia Country Ham

Smoked Cured Ham Hocks with Homemade Beans and White Rice Southern Style

Learn the art of cold smoking meats for stews, soups, beans and more from a true southern style Pitmaster.

Salting, Curing and Smoking your own meat

We add a little flavor to the show by showing you how the old timers cured meat. Tim Farmer heads back to Bill Dixon's smokehouse in Harlan County. With pork on the butcher block, see tricks to salt-curing, sugar-curing and a technique using cold smoke.
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400 Biscuits A Day Is Easy-Peasy For the Biscuit Queen of Georgia - Orig. Georgia Traveler WSB-TV

400 biscuits a day is easy-peasy for the biscuit queen of Georgia. The Biscuit Queen is Martha Deavers and her kingdom was the Young Harris Restaurant in Young Harris, Georgia. Every day Martha arrived at 2:00 am. After cleaning the dining room floor and all the tables she started making the day’s biscuits at 4:00 am. Every batch would be mixed from scratch, rolled out by hand and cut one-by-one. By 6:00 am she would have baked 400 butter-brushed beauties and filled them with sausage, bacon or country ham. They headed to the businesses and plants in the area. Once they are out the door, she cooked breakfast for all their customers.

Martha bakes classic Southern Biscuits. Her secret is simple. Up north they call it shortening. In Georgia, we call it lard. Martha used lard. “My grandmother, my mother and I always use lard. Butter goes on your biscuits, not in your biscuits.” The Young Harris Restaurant was a classic, small-town landmark. Everyone knew Jean Duncan, Dimple Dills and Martha Deavers. Folks came to relax, talk … and get one of those famous fluffy Southern biscuits. This story aired on WSB-TV Channel 2 Action News in 1978.

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Long before CNN and Fox News the Traveler series with Andy Johnston was an Emmy award winning program that showcased amazing people, unusual things, local legends, food finds, outdoor activities, folk art, and family fun. In 2022 the Walter J. Brown Media Archives at the University of Georgia founded The Original Georgia Traveler -- Andy Johnston Collection to preserve and maintain the stories.

This story is presented for educational and preservation purposes and is covered under Fair Use. At the time it was broadcast the television station had a blanket music license with ASCAP, BMI and SESAC. The station maintains that license today. All music used is covered under that agreement.

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Christmas Ham | How to Cure Ham at Home | Smoked Glazed Ham | Holiday Ham Recipe

I have been curing pork loins for years. I expanded a bit with this recipe to do a whole ham. Obviously you don’t need to do a ham this large, this was merely what our local store had in stock. You just want to be sure to adjust the seasonings accordingly.
This is a simple recipe that requires some patience due to the curing process, but I guarantee you won’t be disappointed with the results. Make certain you measure the seasonings exact, especially the curing salt. The rule of thumb with the pink salt is one teaspoon for every five pounds of meat, do not deviate. You want to allow the ham to cure for one day for every 2 pounds of meat if possible.
Start by removing all of the skin from the ham except for around the ham hock. Remove any less than desirable fat from the ham and any silver skin. Then cut cross hatches in the fat so the cure will better penetrate and for presentation purposes.
Now to mix the brine!

Brine:
• 1 Whole Ham
• 8 cups of boiling water
• 2 1/2 cups of Salt
• 5 tsp of the pink curing salt
• 4 Quarts Cold water and 4 cups of ice
• 1/4 Cup of Gentry’s Ham Bone Seasoning
• 3/4 Pickling Spice
• 3 Cups of Brown Sugar

Add all of the spices to the hot water, stir thoroughly to dissolve.
Once dissolved add the brine to the four quarts of cold water with the ice. Stir again to mix completely.
You want to make sure you are using a food grade container for this process.
I then injected the ham in one inch intervals throughout. I used approximately 8 cups while injecting, being sure to get as close to the bone as possible. Set the ham down into the container with the brine, cover any exposed surface with more water. Let the ham cure for one day for every 2 pounds of meat.

I started smoking this at 250 for 3 hours on a wire rack. I then bumped the temp up to 300 for the remainder of the cook. I cooked this to an internal temp of 155 degrees. The last 15 mins I glazed the ham to finish.

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HAMMIN IT UP! Country Style

Gissum Cooks Country Ham, but will it pass the taste test? The critics are ready!

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Date is June 18th Blenheim, South Carolina. Make your plans NOW!!!

How To Cook Sliced Ham In The Oven

This is a simple and easy recipe, just sprinkle some brown sugar on ham, and bake in oven one and one half hours until done. Bake 375 degrees.