Tennessee is known for many things, from its music to its whiskey. But one of its lesser-known treasures is its ham.
Tennessee ham is a unique and flavorful delicacy that has been enjoyed by locals for generations. But what exactly is Tennessee ham? How is it made, and what makes it so special?
In this article, we’ll explore the history and tradition behind Tennessee ham, as well as the different methods used to prepare it.
So sit back, grab a slice of ham, and let’s dive into the delicious world of Tennessee ham.
What Is Tennessee Ham?
Tennessee ham is a type of cured ham that is made using traditional methods and ingredients. It is typically made from the hind leg of a pig, which is first salt-cured and then smoked over hickory wood.
One of the key characteristics of Tennessee ham is its distinct flavor. The salt-curing process gives the meat a salty, savory taste, while the smoking process adds a subtle smokiness that complements the natural sweetness of the pork.
Tennessee ham can be enjoyed in a variety of ways, from thinly sliced on a sandwich to diced and added to a salad. It is also commonly used in Southern cooking, such as in dishes like ham and biscuits or ham and beans.
The History Of Tennessee Ham
The history of Tennessee ham can be traced back to the early settlers of the region, who relied on curing and smoking meat as a way to preserve it for the winter months. These early pioneers used a combination of salt and smoke to preserve their meat, which resulted in a unique flavor that became synonymous with Southern cuisine.
As the region developed, so did the art of curing and smoking ham. By the 19th century, Tennessee ham had become a staple food item in many households across the state. Families would often cure their own hams using traditional methods passed down through generations.
In the early 20th century, commercial production of Tennessee ham began to take off. Producers like G & W Hamery and Benton’s Smoky Mountain Country Hams began producing hams using traditional methods, which helped to preserve the unique flavor and texture that had become synonymous with Tennessee ham.
Today, Tennessee ham remains a popular food item both in the state and across the country. While modern production methods have made it easier to produce large quantities of ham, many producers still rely on traditional methods to create a product that is true to its roots. Whether enjoyed on its own or used as an ingredient in Southern cooking, Tennessee ham continues to be a beloved food item with a rich history and tradition.
What Makes Tennessee Ham Unique?
What sets Tennessee ham apart from other types of ham is the traditional curing and smoking methods used in its production. Many Tennessee ham producers use time-honored techniques that have been passed down through generations, resulting in a product that has a rich history and a unique flavor.
For example, Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee, slow-cures their hams with a mixture of salt and brown sugar, which is rubbed onto the fresh hams before being aged for up to 18 months. The hams are then smoked over hickory wood in a small, wood stove smokehouse, imparting a distinct smokiness to the meat.
Similarly, The Hamery in Murfreesboro, Tennessee, uses Woods’ curing process to age their hams for four seasons. The hams are carefully cured and smoked with apple and hickory wood, resulting in a classic flavor that customers rave about.
Another unique aspect of Tennessee ham is the pride and passion that goes into its production. Many ham producers in Tennessee are family-owned businesses that have been operating for decades. They take great care in selecting the best quality pork and using only the finest ingredients to create their products.
The Process Of Curing Tennessee Ham
The process of curing Tennessee ham is a time-honored tradition that has been passed down through generations. It starts with a whole bone-in fresh ham, typically from the hind leg of a pig. The ham is then hand-rubbed with a mixture of salt, sugar, and curing agents. This process is repeated a few times to ensure that the ham absorbs all of the ingredients.
After the initial curing, the ham is hung and aged in temperature-controlled rooms for several weeks. During this time, the ham absorbs the flavors of the curing mixture and develops its characteristic salty taste.
Next, the temperature in the aging rooms is increased from winter-like temperatures to spring-like temperatures. This process is repeated a few weeks later, with the temperature increasing again to simulate the heat and humidity of a Tennessee summer.
Finally, after around 90 days of aging and curing, the ham is ready to be smoked over hickory wood. The smoking process adds a subtle smokiness to the meat that complements its natural sweetness.
Once the smoking process is complete, the ham is taken down from hanging and prepared for packaging. It can then be sliced thinly or diced for use in a variety of dishes, or it can be enjoyed on its own as a flavorful and savory treat.
Different Methods Of Preparing Tennessee Ham
There are several methods for preparing Tennessee ham, each with its own unique flavor and texture.
One traditional method is to serve the ham raw, in the style of prosciutto. The meat is moist and soft, and can be sliced fairly thin by an amateur with a sharp blade. Some red-pepper flavor is detectable in the meat closest to where the paste was applied. The taste of the raw ham is a little sharp, as it should be, but not harsh; the flavor is full and complex, with a subtle smoke, although scarcely any deep inside the ham.
Another common method is to “boil” or poach the ham. This involves slowly cooking the ham in water until it becomes firmer and easier to slice thinly and evenly. While this method can be messy and time-consuming, it results in a moist and flavorful ham that is perfect for serving as a main dish.
Dry curing is another popular method for preparing Tennessee ham. This involves coating the meat with a salt cure rub which draws out the moisture, resulting in a more concentrated ham flavor. Once the ham is cured, it can be smoked, cooked or frozen for later cooking. Because dry hams are typically saltier than other products, they benefit from soaking in water for 1-12 hours (in the refrigerator) before cooking.
Finally, some people enjoy cooking Tennessee ham in Coca-Cola or other sweetened beverages. This method involves boiling the ham in cola until it reaches an internal temperature of 160 degrees Fahrenheit. While this may sound unusual, it results in a sweet and savory ham that pairs well with a variety of side dishes.
Pairing Tennessee Ham With Other Local Foods And Beverages
Tennessee ham is a versatile ingredient that pairs well with a variety of other local foods and beverages. Here are some suggestions for how to enjoy Tennessee ham in combination with other local flavors:
1. Biscuits: One classic pairing for Tennessee ham is with biscuits. Biscuits are a staple of Southern cuisine, and when paired with salty, savory ham, they create a delicious and satisfying meal. Try serving Tennessee ham on a warm biscuit with a drizzle of honey or some spicy mustard for an extra kick.
2. Grits: Another Southern favorite that pairs well with Tennessee ham is grits. Creamy and comforting, grits are the perfect base for a hearty breakfast or brunch dish. Top your grits with slices of Tennessee ham and a fried egg for a filling and delicious meal.
3. Sweet Tea: When it comes to beverages, sweet tea is the perfect complement to Tennessee ham. The sweetness of the tea helps to balance out the saltiness of the ham, creating a refreshing and satisfying drink.
4. Craft Beer: For those who prefer a more adult beverage, craft beer is a great pairing for Tennessee ham. The complex flavors of a good craft beer can complement the smokiness of the ham, creating a unique and enjoyable flavor experience.
5. Fried Chicken: Another classic Southern dish that pairs well with Tennessee ham is fried chicken. The crispy texture of the chicken contrasts nicely with the soft texture of the ham, while the flavors complement each other perfectly.
Where To Find Authentic Tennessee Ham
If you’re looking for authentic Tennessee ham, there are a few places that are known for their traditional curing methods and high-quality products.
One such place is Benton’s Smoky Mountain Country Hams near Madisonville, Tennessee. Owner Allan Benton and his team cure 11,000 hams a year using a slow-curing process with salt and brown sugar. Their hams have won praise from Southern Living magazine and The Food Network, and are enjoyed by customers nationwide.
Another option is G&W Hamery in Murfreesboro, Tennessee. Founded over 40 years ago by Col. Tom Givan and Dr. Sam Woods, the hamery is now operated by Bob Woods and continues to use Old Doc’s 68-year-old sugar curing recipe. Their hams have won the Grand Champion Ham at the Tennessee State Fair eight times between 1989 and 2006.
Both Benton’s and G&W Hamery offer online ordering for their products, making it easy to enjoy authentic Tennessee ham no matter where you are located. Other options for finding authentic Tennessee ham include local farmers markets and specialty food stores that source from small-batch producers in the region.