Country Ham
In Appalachian and Southern tradition, "country ham" is a salt-cured, often smoked ham, aged for months in a smokehouse or curing room. It’s salty, strong-flavored, and a centerpiece of farm and holiday meals.
Hillbilly Dude Says...
We always had 'country ham' growin' up, and I still do. I only eat the fat - the lean is too dern salty. Hillbilly Dude Says...
We always had 'country ham' growin' up, and I still do. I only eat the fat - the lean is too dern salty. Pronunciation
[KUN-tree HAM]
Meaning & Usage
- A salt-cured, aged ham (noun)
Mae:
This ain’t store-bought, is it?
This ain’t store-bought, is it?
Earl:
Nope, this here’s country ham - cured last fall.
Nope, this here’s country ham - cured last fall.- A cultural dish in Appalachian and Southern cooking (noun)
Mae:
What’s for breakfast?
What’s for breakfast?
Earl:
Country ham, biscuits, and redeye gravy.
Country ham, biscuits, and redeye gravy.variations: salt-cured ham, smoked ham
★ Country ham ain’t for the faint of heart - it’s salty, smoky, and rich. Folks often soak or fry it before eating, and it’s best with biscuits or gravy. ★
Origin and Etymology
Country hams grew out of Old World curing traditions, carried into Appalachia and the South. With smokehouses on nearly every farm, salt-cured ham became a staple, especially in Virginia, Tennessee, and Kentucky.
Usage Notes
Still common in the South and Appalachia, though store-bought versions now exist. Traditionally, every family with hogs would cure at least one ham each winter.
Say It Like a Southerner
Said plain: "coun-tree ham." Drawn out slow in Southern talk.