Country Cured hams - A Missouri Tradition
Extension Education
Kyle Whittaker
Extension Engagement Specialist
University of Missouri Extension
Marshfield
Abstract
Whittaker, K. University of Missouri Extension Webster County, kyle.whittaker@missouri.edu
Supply chain issues caused by the pandemic created a renewed interest in homesteading and learning how to cure hams at home. In response to this interest and to ensure proper food handling and safety, the “Country Cured Ham Workshop” was created and successfully delivered in 11 counties in southwest Missouri. These workshops were taught 23 times with 1,076 attendees between January 2020 and January 2025. These courses were advertised to two distinct audiences 1) adults eager to learn about home food preservation, and 2) youth in 4-H and FFA. Learning objectives included: raw ham selection, when to cure a ham, curing mixture, curing process, aging process, preparing for exhibition, cold smoking, ham storage, and cooking instructions. At the end of each workshop, attendees were able to keep their ham. Workshops like this connect people more closely to their food, back to the farm, and to local community resources like Extension. When surveyed, 100% of respondents would recommend the workshop to others. A special outcome from this program is multiple youth participants chose to exhibit their hams at county and regional fairs. Ninety-five percent of the country cured hams selected for the Gold Buckle Gala at the Ozark Empire Fair were hams created in one of these workshops! Over the last five years, hams created in one of these workshops and selected for the Gala sold for a combined total of $242,500. In addition to curing workshop, participants were invited to attend informational sessions of what to expect during the aging process where they were able to ask specific questions about what they were seeing on their hams. A final ham trimming workshops were conducted to education youth and adults on exhibiting their hams. Workshop attendees attend year-over-year and introduce additional community members to the joys of county cured hams.
Poster has NOT been presented at any previous NACAA AM/PIC
This poster is being submitted for judging. It will be displayed at the AM/PIC if not selected as a State winner. The abstract will be published in the proceedings.
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Authors: Kyle Whittaker
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Whittaker, K. Assistant Extension Professional, University of Missouri Extension, Missouri, 65706