Curing ham the old fashioned way

Posted March 12, 2014

Inside a nondescript building in Sugar Grove sits the country’s only place that does a country ham the true climatic cured way.


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  • Wheelman Mar 14, 2014

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    Probably required by FDA. When I was growing up we cured our own hams and air dried out casing sausage. Hams were covered in plain salt for several weeks, then coated with molasses, black pepper and sulfur to keep bugs away and then hung uncovered to cure. Once they were cured we would clean them and then recoat them with molasses and black pepper and then put them in brown paper bags and netting to hang. No nitrites or wood smoking.

  • sunshine1040 Mar 13, 2014

    I remember when some of my neighbors is Pa had smoke house to cure their hams and most chose maple wood for the flavor not sodium nitrates

  • zeb Mar 13, 2014

    They look great and probably taste wonderful but when it broadcast, you could see the labels and they use sodium nitrate and sodium nitrite in the curing process too. Aren't they cancer causers/not good for you?