In two days I absorbed only a fraction of what has taken this family since 1945 to perfect. I felt like a farm girl going home as we nibbled our way through ham balls, pork loin, sausage, and bacon. But no trip would be complete without a lesson in deboning these aged jewels. It didn't take me long to understand this process was all in the wrist, turning each bone carefully so not to break the meat apart. One ham lesson turned into 12 perfect deboned hams, a full day's work for me.
Country ham is a tradition found on many holiday tables.
We've included a list of mail-order sources for this staple item. Also, if you've never tried this delicacy we offer two recipes, one for country ham and one for biscuits to serve it in. Ann Briscoe Country Ham Tips Cook ham ahead, and store in the refrigerator up to 2 weeks before carving. Keep slices moist by laying excess fat on top. Store ham slices in wax paper and secure with aluminum foil.